Mama Cooks: Korean Bibimbap Recipe
Healthy Korean Rice Bowl with Beef and Vegetables
If you’ve never tried Korean food before, I highly recommend you try bibimbap. It is a bowl of rice topped with sautéed and seasoned vegetables, beef, and hot pepper paste (gochujang). Everyone I know who’s tried this dish, loves it. It's delicious and healthy, as long as you don't overdo it with the rice, hot pepper paste, and sesame oil.
There are many variations of bibimbap, but most recipes use spinach, carrots, shiitake mushrooms and bean sprouts. My family loves using a lot of different vegetables, but you don’t have to. People make it the way they enjoy it, so feel free to switch out or omit some toppings and make it your own.
If you’re vegan or vegetarian, you can omit the beef and/or egg. For those of you who can’t handle spicy food, you can also omit the hot pepper paste. The dish still tastes amazing without it. The key to this recipe, and most Korean dishes, is using soy sauce, sesame oil, and minced garlic to season your toppings.
I know prepping all the toppings seems time consuming, but once those are done, the meal is basically ready. This is a great recipe to make for a dinner party because the toppings make a beautiful display and everyone can make their own custom bowl.
Here is my mother’s recipe for bibimbap. You can also follow along by watching my YouTube video below. I hope you love this as much as I do!
PREP & COOK TIME: 45 MINUTES
SERVES: 3-5 PEOPLE | INGREDIENTS:
8 OUNCES – LEAN GROUND BEEF
1 BUNCH – SPINACH
16 OUNCES – SOY BEAN SPROUTS
3 OUNCES – SHIITAKE MUSHROOMS
2 BELL PEPPERS (RED & GREEN)
1 SMALL WHITE ONION
1 SMALL – CARROT
1 MEDIUM – ZUCCHINI
1 MEDIUM – SQUASH
2.5 OUNCES – RADISH SPROUTS
1 HEAD – RED LEAF LETTUCE
RED PEPPER PASTE (GOCHUJANG)
OLIVE OIL
SESAME OIL
SESAME SEEDS
SOY SAUCE (OR BRAGG LIQUID AMINOS)
SEA SALT (BUT MY MOM LOVES GARLIC SALT)
BLACK PEPPER
MINCED GARLIC
SHORT GRAIN RICE
EGGS (1 EGG PER PERSON)
DIRECTIONS
Make 5 cups of cooked rice (2 cups of dried rice). For best results, cook the rice in a rice cooker with a little less water, then fluff the rice and let it sit for a few minutes before serving.
Marinate the ground beef with 2 tsp of soy sauce, 2 tsp of sesame oil, 1 tsp of garlic salt, 1/4 tsp of freshly ground black pepper, and 1/4 tsp of minced garlic. Let the ground beef marinate while you prep the other toppings.
Rinse, dry and cut the zucchini and squash into halved coins. Place the zucchini and squash in a bowl, sprinkle with 2 tbsp of sea salt, and let it sit while you prep the other toppings. This is done to draw out excess water and prevent them from getting soggy.
Bring a pot of water to a boil, add the spinach, and cook for 2 minutes. Run cold water over the spinach, drain well, and then squeeze out all the excess water. Repeat this step with the soybean sprouts, except cook it for 7 minutes. Then sauté the spinach and soybean sprouts separately for 2-3 minutes each with a little olive oil, 1 tsp of sesame oil, and 1/4 tsp of minced garlic. Add garlic salt and black pepper, as needed.
Rinse, dry and slice the shiitake mushrooms, bell peppers, onion, and carrot (peeled & julienned into matchsticks). Sauté the shiitake mushrooms, bell peppers, onions and carrots separately for 2-3 minutes each with a little olive oil, 1 tsp of sesame oil, and 1/4 tsp of minced garlic. Add garlic salt and black pepper, as needed.
Thoroughly rinse and dry the salted zucchini and squash, then sauté for 2-3 minutes with a little olive oil, 1 tsp of sesame oil, and 1/4 tsp of minced garlic. Add garlic salt and black pepper, as needed.
Rinse, dry and cut the red leaf lettuce and radish sprouts (at the roots). These two will be served fresh.
Cook the ground beef on medium to high heat for 3 to 5 minutes.
Fry one egg per person (sunny side eggs are the best for bibimbap).
Place the vegetables, ground beef and eggs on serving platters/bowls.
To assemble, place a serving of rice in a big bowl. Place a small amount of each topping (vegetables and beef) over the rice. Then top it off with a fried egg, 1-2 tbsp of red pepper paste, 1 tsp of sesame oil and a sprinkle of sesame seeds.
Take pictures, mix thoroughly and eat.