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Korean Bibimbap Rice Bowl with Fried Egg

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Lunch
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Rice:
  • 2 cups short-grain white rice (or jasmine rice), cooked and warm
  • 1 teaspoon sesame oil (optional, for aroma)
  • For the Vegetables:
  • 1 cup bean sprouts, blanched
  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • 1 cup spinach, blanched and squeezed dry
  • 4–5 shiitake mushrooms (or button mushrooms), sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable oil (for sautéing)
  • Salt, to taste
  • For the Protein (optional):
  • 200 g beef sirloin, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • (For vegetarian version, use tofu instead of beef — see variations below.)
  • For the Gochujang Sauce:
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon water (to thin if needed)
  • For the Topping:
  • 4 fried eggs (sunny side up)
  • 1 teaspoon toasted sesame seeds
  • Sliced green onions, for garnish

Instructions
 

  • Step 1: Cook the Rice : Rinse the rice under cold water until the water runs clear. Cook the rice using a rice cooker or on the stovetop according to package instructions. Fluff with a fork and keep warm. Mix in a drizzle of sesame oil for fragrance if desired.
  • Step 2: Prepare the Vegetables : Blanch spinach and bean sprouts in boiling water for 1–2 minutes each, then rinse under cold water. Squeeze excess water from the spinach and bean sprouts, season with a few drops of sesame oil and a pinch of salt. Sauté carrots and zucchini separately in a lightly oiled pan for 1–2 minutes each until slightly tender. Season lightly with salt. Sauté mushrooms in the same pan with a teaspoon of soy sauce until soft and fragrant. (Keep each vegetable separate for a beautiful presentation.)
  • Step 3: Cook the Beef (or Protein of Choice) : In a small bowl, mix soy sauce, sugar, sesame oil, garlic, and pepper. Marinate the beef slices for 10–15 minutes. Heat a pan over medium-high heat and cook the beef until browned and caramelized. Set aside.
  • Step 4: Make the Gochujang Sauce : In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and water. Adjust sweetness or spice to taste.
  • Step 5: Fry the Eggs : Heat a small nonstick pan with a drizzle of oil. Crack an egg into the pan and cook sunny-side up until whites are set but yolk remains runny. Repeat for all four eggs.
  • Step 6: Assemble the Bibimbap : Divide warm rice among 4 large bowls. Arrange the vegetables beautifully on top in sections — carrots, spinach, mushrooms, zucchini, and bean sprouts. Add a portion of grilled beef (or tofu) in the center. Place a fried egg on top. Sprinkle with sesame seeds and green onions. Drizzle gochujang sauce or serve it on the side.