Simple Korean Rice Bowl Bibimbap

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!

1. Start with a generous scoop of cooked rice at the bottom of your bowl.
2. Neatly arrange your beef, vegetables and homemade kimchi on top, each in its own section to show off the colours.
3. Place the fried egg in the centre.
4. 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.