Every component is cooked and seasoned separately. This is not shortcut cooking — it is the correct method. Mix only at the table.
What You Need
Rice: 2 bowls cooked short-grain rice
Vegetables (each seasoned separately):
- 2 cups spinach, blanched, squeezed dry, tossed with sesame oil + salt
- 1 carrot, julienned, stir-fried with garlic + sesame oil
- 1 cup bean sprouts, blanched, seasoned with sesame oil + salt
- 1 zucchini, julienned, salted, squeezed dry, stir-fried
- 4 shiitake mushrooms, sliced, stir-fried with soy sauce + sesame oil
Beef:
- 150g ground beef or thinly sliced ribeye
- 1 tbsp soy sauce + 1 tsp sesame oil + 1 tsp sugar + ½ tsp gochugaru
Per bowl: 1 fried egg, sunny-side up
Sauce (bibimbap gochujang):
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 tsp water (to loosen)
- 1 tsp sesame seeds
How to Make It
Cook all vegetables separately — each takes 2-3 minutes in a hot pan with a little oil.
Cook beef: Stir-fry marinated beef 3-4 minutes over high heat.
Assemble: Place rice in bowl. Arrange each vegetable in a section around the bowl. Place beef. Set fried egg in the center. Add 1-2 tbsp bibimbap sauce.
Serve. Let the person mix their own bowl at the table.
For dolsot bibimbap (stone pot version): heat the stone bowl with oil until smoking, add rice, press down, add toppings, and serve immediately. The crust forms at the bottom while eating.
From our Seoul Meets Mexico City collection.