Bibimbap
The Korean bowl where everything mixes: rice topped with colorful namul, marinated beef, fried egg and gochujang. A world dish born from ancestral rites.
Préparation
45 min
Cuisson
20 min
Portions
4 bowls
Difficulté
Intermediate
Préparation
- 1
Marinate the beef
Cut the beef into thin strips. Mix with soy sauce, sesame oil and garlic. Let marinate for 20 minutes.
20 min
- 2
Prepare the namul
Blanch the spinach for 30 seconds, drain and season with sesame oil and salt. Blanch the bean sprouts for 2 minutes, drain and season. Cut carrots and zucchini into julienne, saute separately with a little oil and salt.
Each namul should be seasoned separately to keep its own flavor.15 min
- 3
Cook the mushrooms
Slice the shiitake and stir-fry over high heat with a little soy sauce until golden.
5 min
- 4
Cook the beef
In a hot pan, sear the marinated beef over high heat for 2-3 minutes. Set aside.
3 min
- 5
Cook the eggs
Fry 4 eggs sunny-side up, keeping the yolk runny.
4 min
- 6
Assemble the bowls
Divide the hot rice among 4 bowls. Arrange the namul in wedges around the bowl: spinach, bean sprouts, carrots, zucchini, mushrooms, beef. Place the egg in the center. Add a spoonful of gochujang, sesame seeds and sliced nori.
5 min
- 7
Mix and serve
Serve immediately. Each diner vigorously mixes their bowl with a spoon before eating, until all ingredients are combined.
1 min
Conseils
- For dolsot bibimbap, serve in a preheated stone bowl: the rice will form a golden crust (nurungji) at the bottom.
- Follow the five colors (obangsaek) for an authentic and balanced dish.
- For a vegetarian version, replace the beef with firm marinated tofu.
Variantes
Dolsot Bibimbap
Served in a scorching stone bowl that creates a crispy rice crust (nurungji).
Jeonju Bibimbap
Version from Jeonju city with yukhoe (raw beef) and more namul.
Vegetarian Bibimbap
Without meat, with tofu and more namul varieties.
Conservation
The namul keep 2-3 days in the refrigerator. Assemble the bibimbap just before serving.