How to make bibimbap at home: namul, beef, egg and gochujang sauce
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Bibimbap (비빔밥), "mixed rice", is a bowl of rice topped with seasoned vegetables, meat and an egg, then stirred together with a spoonful of chilli paste sauce. It looks like a lot of work because there are many toppings, but each one is simple, and it is a perfect way to use up vegetables. This recipe serves about four.
The rice
Use short-grain white rice, cooked a little drier than usual so it does not turn mushy when mixed. About 2 cups of uncooked rice is enough for four bowls. Some people mix in a little brown rice or barley.
The namul (seasoned vegetables)
Namul are lightly cooked vegetables seasoned with sesame oil, garlic and salt. Make each one separately; the different colours are part of the dish.
- Spinach (시금치): blanch a bunch for 20–30 seconds, rinse in cold water and squeeze dry. Toss with a little minced garlic, salt, sesame oil and sesame seeds.
- Bean sprouts (콩나물): boil soybean sprouts with a pinch of salt for about 5 minutes with the lid on, drain and season the same way. (Mung bean sprouts cook faster.)
- Carrot (당근): cut into thin matchsticks and stir-fry briefly in a little oil with a pinch of salt.
- Courgette (애호박): cut into matchsticks, salt for 10 minutes, squeeze, then stir-fry until just soft.
- Mushrooms (버섯): slice shiitake and stir-fry with a splash of soy sauce and sesame oil.
Other common additions: radish salad, fernbrake (고사리), cucumber, lettuce, and kimchi.
The beef
About 200 g of minced beef or thinly sliced beef. Marinate for 15 minutes in:
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- a little black pepper
Stir-fry over a high heat until cooked through and slightly caramelised.
The egg
A fried egg with a runny yolk is classic; the yolk becomes part of the sauce. Some people use a raw yolk on hot rice instead, as in Jeonju-style bibimbap, but only with eggs you trust to eat raw.
Gochujang sauce
Mix together:
- 3 tablespoons gochujang (Korean chilli paste)
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 1 tablespoon water
- 1 teaspoon vinegar (optional)
- 1 teaspoon toasted sesame seeds
Taste and adjust. For less heat, use less gochujang and add a little soy sauce.
Putting it together
- Put a portion of rice in a wide bowl.
- Arrange each vegetable and the beef in sections around the top.
- Place the egg in the middle.
- Serve the sauce at the table so everyone adds as much as they like.
- Mix everything thoroughly with a spoon before eating.
Dolsot bibimbap (hot stone bowl)
The stone-bowl version is served sizzling, and the rice at the bottom turns into a crispy crust.
- Brush the inside of a stone bowl (dolsot) with sesame oil.
- Add the rice and toppings.
- Heat the bowl on the hob over a medium heat for several minutes, until you hear the rice crackling.
- Add the egg at the end and serve with care. Use a heatproof mat and warn people: the bowl stays extremely hot.
A heavy cast-iron pan works as a substitute.
Vegetarian and vegan swaps
- Replace the beef with tofu: press, cube and pan-fry until golden, then toss in the same marinade.
- Use extra mushrooms for a meaty texture.
- Leave out the egg, or keep it for a vegetarian version.
- Most gochujang is vegan, but some contain additives or barley; check the label if you avoid gluten.
Tips
- Make the namul ahead: they keep in the fridge for a day or two, and bibimbap becomes a quick weeknight meal.
- Day-old rice works for the stone-bowl version.
- Season each vegetable lightly; the sauce adds a lot of flavour.
How do you make your bibimbap, or which toppings do you always add? Share your version and questions in the comments.