We love this Simple Korean Rice Bowl Bibimbap at home – especially our boys, who are always happy with anything that has beef in it. So, when my eldest came home from uni today, I knew exactly what to make to treat him – this colourful and nourishing Bibimbap. It’s a meal in a bowl with everything you need for balance: soft rice, tender beef, fresh vegetables and the star of the show – that vibrant, spicy Gochujang sauce that ties it all together beautifully.
What is Bibimbap?
If you haven’t tried Bibimbap before, you’re in for a real treat. Bibimbap literally means “mixed rice” in Korea – a warm bowl of steamed rice topped with seasoned vegetables, marinated meat, a fried egg and a spicy-sweet Gochujang sauce.
I first had Bibimbap years ago at a small Korean cafe in London and was instantly drawn to the mix of colours, textures and flavours. It’s one of those dishes that looks impressive but is actually quite easy to prepare at home. And the best part? You can make it your own – add what you have in the fridge, skip what you don’t and still end up with a deliciously satisfying bowl.
That’s the beauty of this Simple Korean Rice Bowl Bibimbap – it’s comforting, flexible and always hits the spot.
What goes in my Simple Korean Rice Bowl Bibimbap
Let’s break it down into parts. Everything can be prepped ahead of time, then assembled just before serving.
Rice
I usually go for sushi rice for its stickiness and slightly chewy texture but if you have jasmine rice at home, it works just as well. I always start the rice first in my rice cooker since it takes the longest to cook.
Marinated beef
You can use either thinly sliced beef or beef mince for this dish. Personally, I prefer slicing the beef very thinly – it keeps texture tender yet satisfying.
To marinate the beef:
- Soy sauce
- Honey or brown sugar
- Oyster sauce
- Vinegar
- Sesame oil
- Minced garlic
- Ground pepper
Mix everything well and leave the beef to rest for 15 minutes. When the rice is ready, stir-fry the beef in a very hot pan. There’s no need for extra oil – the sesame oil in the marinade is enough. Cook quickly until the beef just browns and stays juicy.
A colourful vegetable mix
The key to a good Bibimbap is variety, in colour, texture and flavour. Here’s what I usually use:
- Carrot – julienned for that lovely orange pop and crunch. Stir-fry briefly with a touch of sesame oil and soy sauce – don’t overcook.
- Courgette – sliced into thin sticks. Cook lightly, similar to the carrot until just tender.
- Shiitake mushrooms – if using dried mushrooms, soak them in hot water for about 10 minutes before slicing. Stir-fry lightly until fragrant.
- Beansprouts and choi sum (or spinach) – chop the choi sum into similar lengths as the beansprouts. Blanch both quickly (separately) in boiling water, then toss with sesame oil and soy sauce.
- Homemade kimchi – this is one of my favourite additions. It adds a tangy, slightly spicy kick that lifts the whole bowl. I usually make a big jar at home and it goes so well with this dish. If you don’t make your own yet, store-bought kimchi works too.
Each component brings its own texture – crisp carrots, juicy courgettes, earthy mushrooms and refreshing greens.
The Gochujang sauce
The Gochujang paste is what makes Bibimbap truly special. You can find it easily now in most major supermarkets across the UK or in Asian grocery stores. It’s spicy and slightly sweet, the perfect flavour boost.
To turn it into a drizzling sauce, you’ll need to loosen and season it a bit more. Here’s my simple formula:
- 1 part Gochujang paste
- 1 part sugar (or honey)
- 1 part rice vinegar
- 1 part sesame oil
- 1 1/2 parts water
- Roasted sesame seeds
Whisk everything together until smooth and glossy. Adjust the sweetness or spice to your liking. This sauce is the secret that pulls the whole Simple Korean Rice Bowl Bibimbap together.
Fried egg
Each bowl gets topped with one fried egg – cooked until the while is set but the yolk still runny. When mixed into the hot rice, it adds a silky richness that’s just irresistible.
Assembling the bowl
Now comes the fun part!
- Start with a generous scoop of cooked rice at the bottom of your bowl.
- Neatly arrange your beef, vegetables and homemade kimchi on top, each in its own section to show off the colours.
- Place the fried egg in the centre.
- Sprinkle roasted sesame seeds over the top and drizzle with the Gochujang sauce.
When it’s time to eat, give everything a good mix – rice, beef, kimchi, vegetables, egg and sauce – until every bite is coated with that irresistible flavour.
Enjoy!
And there you have it – a Simple Korean Rice Bowl Bibimbap that’s just as good as any you’d find at a Korean restaurant. It’s hearty, vibrant and so satisfying, perfect for a family dinner.
Serve it warm and let everyone mix their own bowl to their taste – more sauce, extra crunch or an extra egg on top if you fancy.
Simple Korean Rice Bowl Bibimbap
Description
This Simple Korean Rice Bowl Bibimbap (Cơm trộn Hàn Quốc) is a vibrant and wholesome dish of rice, beef, and vegetables topped with a fried egg and drizzled with gochujang sauce. An easy, family-friendly dinner that looks as good as it tastes.
Ingredients
For the Rice
For the Marinated Beef
For the Vegetables and Kimchi
For the Gochujang Sauce
To Serve
Instructions
-
Cook the Rice
- Cook the rice in a rice cooker or on the hob until soft and fluffy.
-
Marinate and Cook the Beef
- Mix all marinade ingredients in a bowl, add the beef and marinate for at least 15 minutes.
- Stir-fry quickly on high heat until just browned.
-
Prepare the Vegetables
- Blanch beansprouts and choi sum separately in boiling water, drain and toss with sesame oil and soy sauce.
- Stir-fry carrot, courgette and mushroom individually in sesame oil and soy sauce until lightly cooked.
-
Add the Kichi
- Spoon some of your homemade kimchi into a small bowl, no need to cook it, just make sure it's well-drained.
-
Make the Gochujang Sauce
- Whisk all sauce ingredients together until smooth.
- Adjust sweetness or spice to your taste.
-
Fry the Eggs
- Fry the eggs sunny-side up with a runny yolk.
-
Assemble the Bowl
- Place warm rice at the bottom of each bowl.
- Arrange beef, vegetables and kimchi on top, add the fried egg in the middle, sprinkle sesame seeds and drizzle with Gochujang sauce.
-
Mix and Enjoy
- Stir everything together before eating to blend all the flavours and textures perfectly.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 548.59kcal
- % Daily Value *
- Total Fat 40.38g63%
- Saturated Fat 11.31g57%
- Trans Fat 1.19g
- Cholesterol 218.56mg73%
- Sodium 1239.78mg52%
- Potassium 898.57mg26%
- Total Carbohydrate 20.76g7%
- Dietary Fiber 3.42g14%
- Sugars 9.59g
- Protein 26.7g54%
- Vitamin A 167.49 mcg
- Vitamin C 7.45 mg
- Calcium 131.21 mg
- Iron 4.26 mg
- Vitamin D 1.18 mcg
- Vitamin E 0.96 mg
- Vitamin K 46.85 mcg
- Thiamin 0.15 mg
- Riboflavin 0.52 mg
- Niacin 6.19 mg
- Vitamin B6 0.64 mg
- Folate 67.84 mcg
- Vitamin B12 2.51 mcg
- Phosphorus 353.57 mg
- Magnesium 73.96 mg
- Zinc 6.11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can replace beef with chicken or tofu for a lighter or vegetarian version.
- Leftover can be stored in the fridge for up to 2 days, just reheat the rice and toppings separately before serving.
