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Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables)

Bibimbap, the ultimate comfort food!

Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had bibimbap sometime in their lives.

Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables) | MyKoreanKitchen.com

What is Bibimbap?

Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements (e.g. microgreens bibimbap) and also based on the dish/bowl it is served in (e.g. dolsot bibimbap and yangpun bibimbap).

More traditional and authentic versions of bibimbap are made with raw beef and raw egg yolk along with other vegetables, but I prefer making mine with cooked ingredients.

Bibimbap (Korean mixed rice with meat and assorted vegetables) | MyKoreanKitchen.com

As I was growing up, my mom used make bibimbap to get rid of vegetable side dishes (banchan) that are getting a few days old (less fresh) or when she didn’t want to put much effort into a meal, she would just take out a few sautéed and seasoned vegetables and kimchi from the fridge, add a sprinkle of seasoned seaweed strips and made simple vegetarian bibimbap.

So I don’t recall having much nicely presented bibimbap, like the top picture above at home, yet regardless of the presentation her bibimbap was always tasty! Anyway, how do you make your bibimbap? Any secret ingredients to share with us?

I hope you enjoy my recipe!

Watch How I Make Bibimbap (video tutorial)

Ingredients for Bibimbap (Serves 3 to 4)

Meat and Meat sauce

  • 100g / 3.5 ounces beef mince (or other cuts)
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp brown sugar
  • 1/4 tsp minced garlic

Vegetables and Others

  • 250g (0.6 pounds) seasoned spinach
  • 350g (0.8 pounds) seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my bibimbap!)
  • 100g (3.5 ounces) shiitake mushroom
  • 120g (4.2 ounces) carrots (1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 to 4 serving portions of steamed rice
  • 3 or 4 eggs (depending on the serving portion)
  • Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
  • Some toasted seasoned seaweed, shredded (long thin cut)

Bibimbap sauce

Note

How to Make Bibimbap

1. Prepare and cook ingredients as below.

– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.

Meat for Bibimbap

– Mix the bibimbap sauce ingredients in a bowl.

The Ultimate Bibimbap Sauce

– Cook spinach and bean sprouts per linked recipe.

Korean spinach salad and bean sprouts salad

 

– Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.

Stir frying carrots for Bibimbap

– Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)

Mushroom for Bibimbap

– Make fried eggs. (While sunny side up is common, you can make them per your preference.)

Egg for Bibimbap

2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.

Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables) | MyKoreanKitchen.com

3. To eat,  mix the ingredients in the bowl, and enjoy!

Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables) | MyKoreanKitchen.com

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Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables) | MyKoreanKitchen.com

Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

How to make authentic Korean bibimbap. It comes with to die for bibimbap sauce!
4.94 from 194 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean
Keyword: bibimbap, korean mixed rice
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 3 to 4
Calories: 570kcal
Author: Sue | My Korean Kitchen

Ingredients

Meat and meat sauce

  • 100 g beef mince (3.5 ounces), (or other cuts)
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp brown sugar
  • 1/4 tsp minced garlic

Vegetables and other

  • 250 g spinach (0.6 pounds)
  • 350 g bean sprouts (0.8 pounds), You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my bibimbap!
  • 100 g shiitake mushroom (3.5 ounces)
  • 120 g carrots (4.2 ounces, 1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 cups steamed rice (3 to 4 serving portions )
  • 3 eggs (3 or 4 depending on the serving portion)
  • Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil)
  • Some toasted seasoned seaweed shredded (long thin cut)

Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.

Instructions

  • Prepare and cook ingredients as below.
    - For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
    - Mix the bibimbap sauce ingredients in a bowl.
    - Cook spinach and bean sprouts per linked recipe.
    - Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
    - Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
    - Make fried eggs. (While sunny side up is common, you can make them per your preference.)
  • Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.
  • To eat,  mix the ingredients in the bowl, and enjoy!

Notes

Nutrition Info (per serving)

Calories: 570kcal | Carbohydrates: 71g | Protein: 24g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 916mg | Potassium: 1146mg | Fiber: 7g | Sugar: 14g | Vitamin A: 14780IU | Vitamin C: 43mg | Calcium: 191mg | Iron: 6mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
45.9K Shares
Filed under: My Recipes, Rice
Tagged with: bibimbap, gochujang, rice, spicy

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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