Authentic Korean Bibimbap with Gochujang Sauce

Rated 5.0 stars by 1 users

Cuisine

Korean

Servings

Prep Time

25 minutes

Cook Time

20 minutes

Calories

450

Korean cuisine is deeply rooted in balance, colour, and bold flavours, and bibimbap is perhaps its most famous representation.

Translating to “mixed rice,” bibimbap combines perfectly cooked rice with an array of seasoned vegetables, a fried egg, and the signature spicy-sweet kick of gochujang sauce. It’s a dish that showcases harmony — crisp, fresh vegetables balanced with hearty rice and rich, umami-packed sauce.

What makes bibimbap especially appealing is its versatility. You can customize the toppings based on what’s in season or what you have on hand. Add beef bulgogi for extra richness, or keep it vegetarian for a lighter meal.

The vibrant presentation is part of the joy, with each component neatly arranged before being mixed together. Bibimbap embodies the spirit of Korean dining: wholesome, colorful, and deeply satisfying.

Image of Authentic Korean Bibimbap with Gochujang Sauce

Ingredients

For the rice

2 cups short-grain white rice (sushi or Korean rice)
2 ½ cups water

For the toppings

1 cup spinach, blanched and seasoned with 1 teaspoon sesame oil + pinch of salt
1 medium carrot, julienned and sautéed
1 small zucchini, julienned and sautéed
1 cup bean sprouts, blanched and seasoned with ½ teaspoon sesame oil + salt
4–6 shiitake mushrooms, sliced and sautéed
½ cup kimchi (optional)
1 fried egg per serving
1 tablespoon toasted sesame seeds for garnish

For the sauce

3 tablespoons gochujang (Korean red chilli paste)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar or honey

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Directions

Cook rice in a rice cooker or pot until fluffy.
Prepare toppings: blanch spinach and bean sprouts, season with sesame oil and salt. Sauté carrots, zucchini, and mushrooms until tender.
Mix gochujang, sesame oil, vinegar, soy sauce, and sugar in a bowl to make the sauce.
In serving bowls, add a base of warm rice. Arrange vegetables, kimchi, and mushrooms neatly on top.
Fry eggs sunny-side up and place on each bowl.
Drizzle with sauce, sprinkle with sesame seeds, and mix before eating.

Nutrition

Serving Size: 1
per serving: Calories; 450

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 3 grams; 15%
Cholesterol: 190 milligrams; 63%
Sodium: 800 milligrams; 35%
Carbs: 62 grams; 23%
Protein: 16 grams; 32%
Sugar: 8 grams
Fiber: 5 grams; 18%

10 Tips for when cooking this dish

Use short-grain rice for authentic texture.
Prep toppings in advance to assemble quickly.
Blanch spinach and bean sprouts separately for best flavour.
Sauté vegetables lightly to keep them crisp and bright.
Keep gochujang sauce balanced — adjust spice with honey or sugar.
Fry eggs sunny-side up for traditional bibimbap.
Serve in a hot stone bowl (dolsot) for crispy rice bottoms.
Add bulgogi or tofu for extra protein.
Arrange toppings neatly for visual appeal.
Mix well before eating to blend flavours fully.

Serve it with suggestions

Kimchi as a side dish
Korean seaweed soup (miyeok-guk)
Pickled radishes or cucumbers
Korean BBQ beef (bulgogi)
A glass of barley tea (bori-cha)

FAQs

Q: What does bibimbap mean?
A: Bibimbap means “mixed rice” in Korean, referring to the mixing of rice with toppings and sauce.

Q: Can I make bibimbap vegetarian?
A: Yes, simply skip meat and use tofu or extra vegetables.

Q: What’s the best rice for bibimbap?
A: Short-grain white rice, similar to sushi rice, is traditional.

Q: Is bibimbap spicy?
A: It depends on how much gochujang sauce you add. Adjust to your preference.

Q: Can I meal prep bibimbap?
A: Yes, prepare toppings in advance and assemble when ready to eat.

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Authentic Korean Bibimbap with Gochujang Sauce