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Bibimbap (Korean Rice Bowl)

Yields4 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

To cook in the rice cooker:
 2 cups (rice measuring cup) short or medium grain white rice
 Water to fill to water level 2 for white rice
To prepare separately:
 1 cup daikon radish, julienned
 ½ bunch spinach
 2 cups bean sprouts
 1 cup carrots, julienned
 1 tsp sugar
 1 tbsp vinegar
 1 tsp soy sauce
 2 tsp dark sesame oil
 1 tsp salt
 2 tsp vegetable oil
 225 g ground or shredded beef
For the sauce
 1 clove garlic, minced
 2 tsp sugar
 2 tsp soy sauce
 2 tsp dark sesame oil
 4 eggs
 1 handful crushed Korean dry seaweed
 2 tsp sesame seeds
 Gochuchang (seasoned red pepper paste) to taste

Measure the rice accurately and place in the inner cooking pan. Rinse rice under water until water clears.


Add water by filling up to the water scale marked “2” for “White Rice”. Cook the rice using the “Regular” setting.


While rice is cooking, prepare the toppings. Mix 1/4 tsp. salt, sugar and vinegar into daikon radish and set aside.


Blanch the spinach. Drain and cool with cold water and squeeze out water. Cut into 3 inch long segments, then dress with 1/4 tsp. salt, soy sauce and 1 tsp. sesame oil.


Blanch the bean sprouts. Drain and dress with 1/4 tsp. salt and 1 tsp. sesame oil.


In a frying pan, heat vegetable oil over medium heat and sauté carrots for one minute and add 1/4 tsp. salt. Set aside.


In a small bowl, combine all ingredients for sauce. Heat frying pan, sauté ground or shredded beef for 3 minutes, add the sauce and continue to cook until all the liquid is absorbed.


Fry four eggs sunny side up.


When rice completes cooking, place rice in individual serving bowls. Squeeze excess liquid from daikon radish. Arrange all prepared vegetables and beef radially on the rice.


Place one sunny side up egg in the center on top of each bowl. Top with crushed seaweed and sesame seeds. Serve with gochuchang on the side.

Nutrition Facts

Servings 4