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korean comfort food recipe

Korean Bibimbap

This authentic Korean bibimbap combines fluffy short-grain rice with marinated ground beef, crisp vegetables, and a perfectly runny egg. Each component maintains its distinct flavor while contributing to a harmonious blend of textures and tastes that create a satisfying, customizable meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: Korean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup bean sprouts
  • 1/2 teaspoon grated ginger
  • 2 eggs
  • 1/2 pound lean ground beef
  • 1 clove garlic minced
  • 1/2 cup apple juice
  • 1/2 cup carrots julienned
  • 1 cup mushrooms thinly sliced
  • 1 cup short-grain rice
  • 2 tablespoons soy sauce
  • 3 tablespoons sesame oil divided
  • 2 teaspoons sugar
  • 1/4 cup Korean chili paste gochujang
  • 2 tablespoons rice wine vinegar
  • 1/2 zucchini thinly sliced

Equipment

  • Large skillet
  • Mixing bowls
  • Rice cooker or pot

Method
 

  1. Cook the short-grain rice according to package directions and set aside.
  2. In a bowl, combine ground beef, soy sauce, 1 tablespoon sesame oil, sugar, minced garlic, grated ginger, and apple juice. Let marinate while preparing other ingredients.
  3. Heat 1/2 tablespoon sesame oil in a skillet over medium heat. Sauté zucchini until tender, about 5 minutes. Remove and set aside.
  4. In the same skillet, heat another 1/2 tablespoon sesame oil and sauté mushrooms until browned. Remove and set aside.
  5. Blanch bean sprouts in boiling water for 1 minute, then drain and set aside.
  6. Cook the marinated beef in the same skillet until browned and cooked through, breaking it up as it cooks. Remove and set aside.
  7. Heat the remaining tablespoon of sesame oil in the skillet and fry eggs until whites are set but yolks remain runny.
  8. To assemble each bowl, place half the rice in the center of a bowl. Arrange portions of zucchini, mushrooms, bean sprouts, and carrots around the rice. Top with half the beef and a fried egg.
  9. Serve with Korean chili paste (gochujang) and rice wine vinegar on the side, allowing diners to add to taste before mixing everything together.

Notes

For the best experience, break the egg yolk and mix everything together just before eating. This allows the yolk to coat the ingredients and brings all the flavors together.
Bibimbap is highly customizable - feel free to substitute vegetables based on what you have available. Spinach, cucumber, or bell peppers all work well.
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and meat before assembling, but the vegetables can be enjoyed cold or at room temperature.