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Korean Mixed Rice (비빔밥, Bibimbap)

Bibimbap literally means “mixed rice”. It’s very popular dish at Korean restaurants, and it is generally a “safe” choice, as it tastes good no matter where you get it from. I like to make this when I am cooking for a large group because people can choose what they want to put in it and make it as spicy as they’d like. Generally the dish is finished with a fried egg on top. I love it when you break the yolk, and the golden liquid runs into the rice! There are many variations of this dish. This one happens to be a very simple way of making it and tastes great!

Quick Notes:

⏲<1 hour

🇰🇷 Some ingredients may need to be bought at a Korean grocery or online.

🍆 Vegetarian friendly (just take out the meat and fish sauce!)

👍🏻 Very easy and great for beginners!

👨‍👩‍👧‍👦👨‍👩‍👧‍👦 Serves large groups

What You'll Need:

1 lb of beef (any beef is fine, but ground beef is just an easy choice)

Red leaf lettuce

1 lb bag of soy bean sprouts (kong-namul)

2 Kirby cucumbers

2 small zucchini

1 large carrot

½ cup red pepper paste (go-chu-jang)

Sesame oil

Soy sauce



Red pepper flakes

Sesame seeds

Fish sauce

Eggs (1 egg per serving)

Cooked rice (This works out to about a ½ cup of uncooked rice per person depending on how many how many people you are serving.)


Prep the beef:

Cook the beef on a pan until browned, then drain the fat. Season with 1 tablespoon of soy sauce and 1 tablespoon of sugar. Set aside.

Prep the vegetables:

Separate and wash about 5 leaves of red leaf lettuce. Cut into julienne sized pieces.

Wash Kirby cucumbers and use a madoline to julienne. You can also do this with a knife.

Wash and julienne zucchini into pieces. Sautee on a pan with 1 teaspoon of sesame oil for 2 min until softened. Then season with about 1 teaspoon of salt.

Wash and julienne the carrot. Sautee in a pan with 1 teaspoon of sesame oil until softened.

Wash soy bean sprouts (kong-namul). Blanche in a pot of boiling water for 5 minutes and drain water. In a large bowl, mix the soybean sprouts with 2 tablespoons of fish sauce, 1 tablespoon of sesame oil, and 1 tablespoon of red pepper flakes (optional).

Make the sauce:

Mix ½ cup of red pepper paste, ¼ cup of water, ¼ cup of sugar, ¼ cup of sesame oil, and 1 tablespoon of sesame seeds.

Now the rest:

Fry your eggs. You want your egg whites to be cooked but your yolk to be runny. You will need 1 egg per person serving.

In a large bowl, place your ingredients on top of a bed of rice. Place the egg on top. Drizzle a small amount of sesame oil and the sauce (be careful, it can be spicy!). For non-spicy version, you may omit the red pepper paste sauce, and use a splash of soy sauce and sesame oil instead. Mix well and enjoy!

Remember, this is a great "leftover meal"! Just toss the leftover ingredients in the fridge for a quick and easy meal the next day.

And when you're done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!


Some common Korean ingredients that may be hard to find at your local grocery store!

Black Bean Paste

Red Hot Pepper Paste

Red Hot Pepper Flakes

Dried Kelp (for broth)

Dried Anchovies (for broth)

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Who am I? YouTube/internet self-taught Korean cook, full-time working mommy of two, ahjumma and proud of it, I'm a Kim that makes bap!

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