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Home Bibimbap

Bibimbap

Name: Bibimbap
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400 g sticky rice or sushi rice; 300 g steak strips (or ground beef); 2 handfuls fresh spinach; 1 zucchini, cut into thin strips; 1 red bell pepper, cut into thin strips; 150 g kimchi; 4 eggs; 3 tbsp gochujang; 3 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp sugar; 2 cloves garlic, finely chopped; Sesame seeds to taste; Sunflower oil for frying; Salt to taste

Gepubliceerd op 22 september 2026

Korean Rice Asian Weeknight Healthy Colorful

Bibimbap literally means 'mixed rice' and that's exactly what you do: scoop everything together and enjoy. This dish is all about balance. Hot and cold, soft and crispy, mild and spicy. You serve it in beautiful bowls so everyone has their own portion to mix. Ideal for a weeknight but impressive enough for when you have guests.

x_ckl_recipe_marker Bibimbap Bibimbap is the Korean classic where everything comes together in one bowl: fragrant rice, colorful vegetables, a fried egg and a generous spoonful of gochujang. Simple, tasty and incredibly satisfying. How to make bibimbap? Main course Korean 4 servings 20 min 40 min

Cook the rice according to the package instructions and keep it warm. Preferably use sticky rice or sushi rice for the right texture.
Make the gochujang sauce: mix 3 tablespoons gochujang with 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce and 1 teaspoon sugar. Stir well and set aside.
Blanch the spinach for 1 minute in boiling water, drain and squeeze dry. Season with a splash of sesame oil, a pinch of salt and a little garlic.
Sear the zucchini strips and the bell pepper over high heat in a splash of sunflower oil, 2 to 3 minutes per vegetable. Season each vegetable separately with a pinch of salt.
Cook the steak strips or ground beef over high heat in a little oil until done. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil and half a teaspoon sugar and stir through the meat.
Fry 4 eggs on low heat so the yolk stays runny. This is the secret weapon of a good bibimbap.
Divide the warm rice among 4 bowls. Arrange the vegetables, the meat and the kimchi neatly in sections on top of the rice. Place the fried egg in the center.
Drizzle the gochujang sauce over everything, sprinkle with sesame seeds and a few drops of sesame oil. Serve immediately and let everyone mix it all together themselves.

Korean Rice Asian Weeknight Healthy Colorful 400 g sticky rice or sushi rice 300 g steak strips (or ground beef) 2 handfuls fresh spinach 1 zucchini, cut into thin strips 1 red bell pepper, cut into thin strips 150 g kimchi 4 eggs 3 tbsp gochujang 3 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 1 tsp sugar 2 cloves garlic, finely chopped Sesame seeds to taste Sunflower oil for frying Salt to taste Bowls (4 pieces) Frying pan Saucepan Rice cooker or lidded pan Chopping board Sharp knife Mixing bowl Spoon Bowls bowls-1 Chopping Board chopping-board Frying Pan frying-pan Mixing Bowl mixing-bowl Cookinglife Soup Bowls / Bowls Sabi Green ø 15 cm - 6 pieces Cookinglife Kom Cosy & Trendy Bowls Baltic Vanilla ø 14 cm - 6 pieces Cosy & Trendy Kom Japanese onigiri with salmon and sesame foodies-japanese-onigiri-with-salmon-and-sesame Stuffed peppers with quinoa, black beans and avocado crema foodies-stuffed-peppers-with-quinoa-black-beans-and-avocado-crema Well-filled mushroom soup foodies-well-filled-mushroom-soup Spicy Thai basil chicken wok foodies-spicy-thai-basil-chicken-wok

Recipe

Bibimbap

Bibimbap is the Korean classic where everything comes together in one bowl: fragrant rice, colorful vegetables, a fried egg and a generous spoonful of gochujang. Simple, tasty and incredibly satisfying.

Course	Main course
Kitchen	Korean
Servings	4 servings

Preparation time

Preparation time	20 min
Total	40 min

Equipment

Bowls (4 pieces)
Frying pan
Saucepan
Rice cooker or lidded pan
Chopping board
Sharp knife
Mixing bowl
Spoon

Ingredients

400 g sticky rice or sushi rice
300 g steak strips (or ground beef)
2 handfuls fresh spinach
1 zucchini, cut into thin strips
1 red bell pepper, cut into thin strips
150 g kimchi
4 eggs
3 tbsp gochujang
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
2 cloves garlic, finely chopped
Sesame seeds to taste
Sunflower oil for frying
Salt to taste

How to make bibimbap?

Cook the rice according to the package instructions and keep it warm. Preferably use sticky rice or sushi rice for the right texture.
Make the gochujang sauce: mix 3 tablespoons gochujang with 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce and 1 teaspoon sugar. Stir well and set aside.
Blanch the spinach for 1 minute in boiling water, drain and squeeze dry. Season with a splash of sesame oil, a pinch of salt and a little garlic.
Sear the zucchini strips and the bell pepper over high heat in a splash of sunflower oil, 2 to 3 minutes per vegetable. Season each vegetable separately with a pinch of salt.
Cook the steak strips or ground beef over high heat in a little oil until done. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil and half a teaspoon sugar and stir through the meat.
Fry 4 eggs on low heat so the yolk stays runny. This is the secret weapon of a good bibimbap.
Divide the warm rice among 4 bowls. Arrange the vegetables, the meat and the kimchi neatly in sections on top of the rice. Place the fried egg in the center.
Drizzle the gochujang sauce over everything, sprinkle with sesame seeds and a few drops of sesame oil. Serve immediately and let everyone mix it all together themselves.

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The great thing about bibimbap is that you can vary it endlessly. No zucchini? Use carrot or broccolini. Not eating meat? Leave it out or replace it with fried tofu. The gochujang sauce is the constant that holds everything together, spicy and lightly sweet at the same time. Feel free to make more sauce than you need, because you'll want more as soon as you taste the first spoonful.

Serve bibimbap in deep, wide bowls so there's enough room to mix everything well. A good bowl not only makes this dish prettier to serve, but also more practical to eat. Choose sturdy porcelain that retains heat well so your bowl stays nice and warm while you enjoy it at the table.

Related products

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Bowls

Chopping Board

Frying Pan

Mixing Bowl

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