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Bibimbap Korean Mixed Rice
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5 from 3 votes

How to Make Bibimbap (Korean Mixed Rice)

Bibimbap is a signature Korean dish which literally means "mixed rice". A dish that consists of cooked rice topped with vegetables and meat such as beef.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Rice Recipes
Cuisine: Korean
Servings: 2 Servings
Calories: 560kcal
Author: Manny


For the ground beef:

  • 1/4 kilo ground beef
  • 1 1/2 Tbsp. soy sauce
  • 1 1/2 Tbsp. garlic minced
  • 1 tsp. ground black pepper
  • 1 tsp. sugar

For the bean sprouts:

  • 100 grams beansprouts toge
  • salt to taste
  • 1/2 tsp. sesame oil
  • 1 Tbsp. garlic minced

For the spinach:

  • a bunch of spinach
  • salt to taste
  • 1/2 tsp. sesame oil
  • 1 Tbsp. garlic minced
  • 1/2 Tbsp. soy sauce

For the shiitake mushrooms:

  • 6 shiitake mushrooms dried or fresh
  • 1/2 tsp. sesame oil
  • 1 tsp. sugar
  • 1/2 Tbsp. soy sauce

Bibimbap sauce:

  • 4 Tbsp. of Korean red chili pepper paste
  • 1 Tbsp. of sugar
  • 1 Tbsp. of sesame oil
  • 3 Tbsp. of water

The rest of the ingredients:

  • 3 cups cooked rice
  • 2 small size of zucchinis thinly sliced crosswise
  • 1 small carrot julienne into small strips
  • 1/4 cup kimchi optional
  • 2 eggs fried sunny side up
  • 1 tbsp sesame seeds toasted
  • vegetable oil
  • spring onions for garnish


    How to cook Bibimbap:

    • Combine and mix ground beef, soy sauce, garlic, ground pepper and sugar. Marinate for 20 minutes. In a heated pan with 1 Tbsp. cooking oil, saute the beef mixture in a high heat for 2 to 3 minutes.
    • If you are using dried shiitake mushrooms, soaked it first in hot water for a few hours before starting to make this dish. For fresh mushrooms, just wash it then slice thinly. Then saute and add soy sauce, sesame oil, sugar and stir for 2 minutes.
    • Soak, wash and clean bean sprouts by removing the husk. Drain and blanch the sprouts. Season with salt, minced garlic and sesame oil. Set aside.
    • Blanch the spinach for 1 minute. Then rinse in cold water and squeeze gently to remove excess water. Season with salt, soy sauce, sesame oil and minced garlic. Set aside.
    • Then saute the zucchinis in high heat with some cooking oil. Saute until transparent. Set aside.
    • Saute the carrots in a lightly oiled pan over high heat for 1 to 2 minutes. Season with salt and pepper to taste. Set aside.
    • Combine the bibimbap sauce ingredients in a small bowl. Mix thoroughly until smooth.
    • If you want to have a sizzling bibimbap like the one you see in Mr. Kimbob, you can use a round deep sizzling plate.
    • Bush the inside of the plate with sesame oil and heat over the stove until a wisp of smoke appears.
    • Mold a cup of rice and place in the center of the plate. Then nicely arrange a small amount of each prepared vegetables (bean sprouts, zucchinis, carrots, mushrooms, kimchi) and beef around the rice. Just like what you see on Mr. Kimbob.
    • Then top with fried egg and garnish with spring onions. Serve with bibimbap sauce.