Recipe
Bibimbap
The great Korean rice bowl: separately seasoned vegetables, soy-marinated beef, a gochujang sauce, rice crisped in a hot oiled pan and a fried egg on top. Every component is simple — the magic is in keeping them separate until the first stir at the table.
- Preparation
- 45 minutes
- Cooking
- 30 minutes
- Total time
- 75 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 1290 kcal
- Protein
- 55 g
- Carbohydrates
- 130 g
- Fat
- 60 g
Ingredients
- Beef (round or chuck)300 g
- Long grain rice250 g
- Gochujang (Korean chili paste)3 žlica
- Soy sauce4 žlica
- Toasted sesame oil3 žlica
- Sugar2 žličica
- Garlic4 čehova
- Carrot1 kom
- Cucumber1 kom
- Button mushrooms200 g
- Bean sprouts150 g
- Eggs2 kom
- Sesame seeds1 žlica
- Rice vinegar1 žličica
- Sunflower oil2 žlica
- Saltpo ukusu
Instructions
- 1
Slice the beef thinly and marinate it with 3 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of sesame oil and half the grated garlic. Rest for 20 minutes while you prepare everything else.
- 2
Cook the rice with 375 ml of water: boil, cover, 12 minutes on the lowest heat, then rest. It should be on the drier side — wet rice will not crisp later.
- 3
Stir the sauce: gochujang, 1 tablespoon of sesame oil, the remaining sugar, rice vinegar and a tablespoon of water, until pouring consistency.
7 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
