A plate full of vibrant colours is surely a healthy choice, as those colours come from the vegetables we know are good for our health.

If you’re tired of the same old salads and meals, we recommend trying this authentic Korean Bibimbap by Sue from My Korean Kitchen. It’s not only visually appealing but also packed with nutrition, making it a healthy option when eaten in moderation.

What is Bibimbap?

Bibimbap is a well-known Korean dish enjoyed worldwide. It consists of mixed rice with assorted vegetables. Once you master the basics of making authentic Korean Bibimbap, you can experiment with different variations.

According to Innova Market Insights, “South Korean consumers are increasingly focused on taste, freshness, and health when it comes to everyday staples.”

Given that Koreans prioritize both indulgence and taste and their love for Bibimbap, this Korean comfort food is sure to impress.

Authentic Korean Bibimbap

Ingredients

For meat 

100 g beef mince 
1 tsp soy sauce
1 tsp sesame oil
1 tsp brown sugar
1/4 tsp minced garlic

For vegetables and other

250 g spinach 
350 g bean sprouts
100 g shiitake mushroom
120 g carrots
1/2 tsp fine sea salt 
1/4 tsp each will be used when cooking shiitake mushrooms and carrots
3 cups steamed rice for 3 to 4 serving portions
3 eggs for 3 to 4 depending on the serving portion
Cooking oil to cook the meat, mushrooms, carrots and eggs
Some toasted seasoned seaweed shredded in long thin cuts

For Bibimbap sauce

2 tsp gochujang
1 tsp sesame oil
1 tsp sugar - I used raw sugar
1 tsp water
1 tsp toasted sesame seeds
1 tsp vinegar - I used apple vinegar
1 tsp minced garlic

Method

• Mix the beef mince with the meat sauce listed above. 
• Marinate the meat for about 30 minutes while you are working on other ingredients to enhance the flavour.
• Add some cooking oil to a wok and cook the meat on medium-high to high heat. It takes about 3 to 5 minutes to thoroughly cook it.
• Mix the bibimbap sauce ingredients in a bowl.
• Cook spinach and bean sprouts.
• Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium-high to high heat for 2 to 3 mins.
• Rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium-high to high heat until they are all cooked.
• Make sunny-side-up eggs.
• Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.
• To eat,  mix the ingredients in the bowl, and enjoy!