---
title: Bibimbap (Korean Mixed Rice Bowl)
servings: 4
prep time: 35 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/bibimbap
---

Gather @short-grain rice{350%g}, @ground beef{250%g}, @shiitake mushroom{150%g}, @soybean sprout{150%g}, @toasted sesame seed{1%tbsp} and @vegetable oil{2%tbsp}.

Rinse the rice until the water runs nearly clear, then cook it with an equal volume of water: boil, cover, 13 minutes on low, 10 minutes rest. ~{23%minutes}

Blanch the @spinach{200%g} 30 seconds and the soybean sprouts 3 minutes; squeeze dry and season each separately with @sesame oil{3%tbsp}, @garlic{3%clove} and @salt{}. ~{3%minutes}

Stir-fry the @carrot{1}, @zucchini{1} and mushrooms one after another in a lightly oiled hot pan, a few minutes each, salting lightly as you go.

Brown the beef with the @soy sauce{2%tbsp}, remaining garlic and a teaspoon of sesame oil until the liquid cooks off, about 5 minutes. ~{5%minutes}

Fry the eggs sunny-side up, keeping the yolks soft — they become part of the sauce.

Mound warm rice into bowls and arrange the vegetables and beef in neat wedges around each, like a color wheel.

Crown with the @egg{4}, a spoonful of @gochujang{4%tbsp} and sesame seeds. Serve with instructions: mix everything, thoroughly, immediately.