Allergens: Gluten-Free Adaptable | Dairy-Free | Nut-Free | Egg Optional
Cuisine: Korean
Follow on Instagram: @simplycookingx

Bibimbap (비빔밥) literally means “mixed rice,” a dish that embodies the Korean ideal of balance — color, texture, and nutrition in harmony. Traditionally served in a hot stone bowl (dolsot bibimbap), it includes warm rice topped with sautéed vegetables, egg, and a dollop of gochujang (Korean chili paste). Originating from royal cuisine, Bibimbap has evolved into an everyday comfort food that celebrates variety and mindfulness. Each ingredient represents a color and an element of balance — making it as nourishing for the body as it is for the eyes.

Ingredients (Serves 2–3)

For the Bowl:

• 2 cups cooked short-grain rice (white or brown)
• 1 small carrot, julienned
• 1 small zucchini, julienned
• ½ cup bean sprouts
• ½ cup spinach leaves
• ½ cup mushrooms (shiitake or button), sliced
• 1 egg per serving (optional)
• 1 tbsp sesame oil
• 1 tbsp soy sauce or tamari (gluten-free)
• Salt & pepper, to taste
• Sesame seeds, for garnish

For the Gochujang Sauce:**

• 2 tbsp gochujang (Korean red chili paste; gluten-free if needed)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar or honey
• 1 tsp water

Instructions

1. Prepare Vegetables
   • Blanch bean sprouts and spinach separately for 1 minute, then rinse in cold water and squeeze dry.
   • Sauté carrot, zucchini, and mushrooms in sesame oil, seasoning lightly with soy sauce and pepper.
2. Cook Egg (Optional)
   • Fry sunny-side up or soft-boiled for a traditional finish.
3. Assemble the Bowl
   • Place warm rice in a large bowl. Arrange vegetables neatly on top in sections. Add egg at the center.
4. Make the Sauce
   • Stir all sauce ingredients together until smooth. Drizzle over the bowl or serve on the side.
5. Mix & Enjoy
   • Just before eating, mix everything well to coat with sauce.

Kitchen Equipment

• Non-stick pan or wok
• Saucepan for blanching
• Mixing bowl
• Wooden spoon or tongs
• Rice cooker or pot
• Serving bowls (preferably stone or ceramic)

Dietary Substitutions & Allergen Swaps

• Gluten-Free: Use tamari and gluten-free gochujang.
• Vegan: Skip the egg and honey; add tofu or tempeh.
• Low-Carb: Replace rice with cauliflower rice.
• Nut-Free: Ensure gochujang and soy sauce brands are nut-free.

Chef’s Tips

• Balance of Colors: Aim for five — green, white, yellow, red, and brown.
• Crispy Rice (Dolsot Style): Heat rice in a hot stone bowl until bottom becomes golden and crispy.
• Meal Prep Tip: Cook and portion toppings in advance; assemble before serving.

Wine Pairing

Pair with off-dry Riesling, rosé, or light-bodied Pinot Noir. Non-alcoholic: cold barley tea (boricha) or sparkling yuzu water.

Nutrition Facts

Serving Size: 1 bowl (approx. 300g)
Servings Per Recipe: 3

Frequently Asked Questions

Q: What kind of rice is best for Bibimbap?
A: Short-grain white or brown rice works best for authentic texture.

Q: Is Bibimbap spicy?
A: The spice level depends on your gochujang. Adjust to taste by mixing with more sesame oil or vinegar.

Q: Can I serve it cold?
A: Yes! It’s often eaten at room temperature or cold in summer months.

Q: What proteins go well with Bibimbap?
A: Tofu, bulgogi beef, grilled chicken, or mushrooms are great additions.

Balanced, beautiful, and bold — Bibimbap is a bowl of mindful comfort that celebrates color and flavor. Try it tonight and tag @simplycookingx with #GlobalCuisineSeries to share your Korean-inspired creation!