Simple and Comforting Bibimbap - Korean Mixed Rice Bowl

Ingredients (Serves 2)

Vegetables

• 2 oz carrot

• 2 oz cucumber

• 2 oz shiitake mushrooms

• 2 oz zucchini

• 2 oz red cabbage

• 2 oz radish

• 2 oz mung bean sprouts

Protein and Base

• 3 oz ground beef

• 10 oz cooked rice

• 2 eggs

Others

• Sesame oil (for drizzling)

• Salt (a pinch)

Sauce (mix together in a small bowl)

• 3 tablespoons gochujang

• 3 tablespoons sugar or fructo-oligosaccharide syrup

• 1/2 tablespoon minced garlic

• 1/2 tablespoon perilla oil or sesame oil

• 1 teaspoon Dashida (Korean beef stock powder)

• 1 tablespoon water

Instructions

1. Prepare the vegetables
Julienne all vegetables into thin, even 2-inch strips. Take your time — there’s no rush.

2. Salt and soften
Lightly sprinkle salt over the carrot, cucumber, zucchini, red cabbage, and radish. Let them sit for about 15 minutes to soften. Afterward, gently press them to release excess moisture. Do not squeeze the mushrooms.

3. Blanch and stir-fry
Blanch the mung bean sprouts and shiitake mushrooms briefly in boiling water. Drain well.
Stir-fry the ground beef with a small amount of soy sauce and sugar until fully cooked.
Lightly sauté the mushrooms the same way.
Gently stir-fry the rest of the vegetables (except the mung bean sprouts) one by one until slightly softened. Add a small splash of water as needed to help them cook evenly. Set them aside to cool.

4. Assemble the bowl
Scoop warm rice into a bowl or dish. Arrange the prepared vegetables and beef neatly on top, each ingredient side by side. Fry the eggs sunny-side-up and place them right in the center.

5. Final touch
Drizzle a little sesame oil over everything. Spoon the sauce on top or serve it on the side.

To serve

Gently mix everything together at the table. Let the ingredients come together in one comforting, flavorful bite.

This is bibimbap at its best, simple, honest, and full of warmth.

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