Recipe: Mixed Rice Bibimbap And How To Make

If you belong to one of the lovers of culinary specialties, hence the name Korea Bibimbap certainly are familiar in your ears. Yup, Bibimbap is a typical food of the country gingseng.

Can be either a bowl of Bibimbap Rice said that given the wide variety of toping on the upper part. Toping used vary greatly, ranging from vegetables, beef, eggs, and spicy gochujang sauce. In Korea, a culinary one is already quite popular once among the people themselves.

Korea society and citizens usually eat this meal when breakfast and dinner because of this food does have a high nutrient content. In Indonesia there are also lots of restaurants that sell Bibimbap, but usually these foods pegged prices quite expensive for individual portions, especially if you eat at the restaurant.


But not to worry, because on occasion will try to share recipes and how to make a very delicious Korea bibimbap as a breakfast or dinner. Before discussing about how to make it, see the first glimpses of the information regarding the Bibimbap.


  • 5 cups cooked short-grain rice
  • 12 ounces soy bean sprouts, washed and drained
  • 8 ounces of spinach blanched and washed with the excess water squeezed out by hand
  • 1 large carrot
  • 1 large red bell pepper
  • 1 large zucchini
  • 1 English cucumber
  • 3 to 4 green onions, chopped
  • ½ pound fresh lean cut of beef (fillet mignon, flank steak)
  • 4 ounces fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)
  • 1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.
  • 4 eggs, salt, vegetable oil, sesame oil, sesame seeds, garlic, soy sauce, honey (or sugar)
  • Korean hot pepper paste (gochujang)

Method Bibimbap :

  1. Firstly, cook the rice in a rice cooker.

  2. Prepare the vegetables.

  3. Boil the bean sprouts for about 15 minutes in a soup pot with a pinch of salt. While the bean sprouts are being cooked, you can start cutting up your other vegetables.

  4. Remove the bean sprouts and drain as much water as you can. Place in a bowl and add 1 tsp of soy sauce, 1/2 tsp of sesame oil and 1 clove of minced garlic. Mix well with your hands (wear plastic gloves). Set aside.

  5. Blanch the spinach in boiling water until it wilts -about 1 or 2 minutes. Remove and squeeze out as much water as you can (you can use tongs for this part). Drain well. Add 1 clove of minced garlic, a tsp of soy sauce and a 1/2 tsp of sesame oil. Mix well with hands. Set aside.

  6. Stir-fry the carrot matchsticks for about 30 seconds or until it softens a little. Dish out and place on a platter.

  7. Stir-fry the cucumber matchsticks with a pinch of salt until they turn a little translucent. Dish out and place on a platter.

  8. Saute the rest of the minced garlic in about 1 tbsp of cooking oil. Add 1 tbsp of gochujang and stir-around till fragrant.

  9. Add in the pork.

  10. Add about 1 tsp of gochugaru (hot pepper powder) and stir around till well-mixed. Stir fry till the pork is cooked. Dish out and place on platter.

  11. Prepare 4 eggs sunny side up.

  12. Finally, compose your bibimbap

  13. Spoon rice into individual serving bowls.

  14. Place one sunny side up egg in the centre of the rice.

  15. Arrange the vegetables section by section on top of the rice.

  16. Spoon a portion of the pork on the rice as well.

  17. Finally, add about 2 tsps of gochujang (or more!) on top of the ingredients.

  18. Mix well with your spoon.

  19. Add 1 – 2 drops of sesame oil before eating.

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