Everyday Kitchen

Korean · Dinner

Bibimbap

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Bibimbap is a Korean dish. Cook vegetables separately to retain their textures.

Prep
25 min
Cook
25 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bibimbap. The photograph has different toppings and does not show the fried egg in this draft.
The photograph has different toppings and does not show the fried egg in this draft. Representative photograph of Bibimbap. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rice

Pan

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Rice · About 15 min

  1. Rinse rice from 300 g short-grain rice, 420 ml water, drain, add measured water and simmer covered 15 minutes. Rest covered 10 minutes.

Toppings · About 9 min

  1. Use oil from 25 ml neutral oil, 300 g minced beef, 200 g carrots, shredded, 200 g zucchini, sliced, 200 g spinach, 20 ml soy sauce to fry vegetables separately for 2–4 minutes each. Fry beef with soy sauce for 7–9 minutes until 71°C / 160°F.

    Check: Look for this result: 71°C / 160°F.

Serve · About 8 min

  1. Mix 40 g gochujang, 15 ml sesame oil, 15 ml rice vinegar, 10 g sugar. Arrange rice and toppings in bowls; add sauce and mix at the table.

Tips

  • Cook vegetables separately to retain their textures.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use crumbled firm tofu instead of beef.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Bibimbap one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Bibimbap?

Cook vegetables separately to retain their textures.

What can I substitute in Bibimbap?

Use crumbled firm tofu instead of beef.

Can I prepare Bibimbap ahead?

Prepare the measured ingredients for Bibimbap one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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