My version of Bibimbap, a popular Korean rice dish, takes a few shortcuts for convenience! The good news is that it’s done in less than 30 minutes without compromising flavor. Serve with a fried egg on top for that extra wow factor!

I don’t usually post Asian recipes, not for the lack of love for those delicious cuisines, but purely due to the lack of knowledge.

Those rich sauces and ingredients are not yet part of my culinary vocabulary, so I don’t feel comfortable teaching them here on the blog.

That being said, I recently tried making Bibimbap and it was such a hit that I felt I needed to share the recipe. Is it authentic? I honestly have no clue! But it is damn delicious!

If you, like me, are also intimidated by Asian cuisines, please give this a try. Although a little time consuming (due to the many elements), it is easy to make and highly customizable.

And, who knows, maybe you’ll get inspired to dive further into those exotic and delicious dishes. That’s what happened to me!

What is Bibimbap?

Bibimbap, sometimes found as Bi Bim Bap or Bi Bim Bop, is a Korean dish that consists of a bowl of white rice topped with vegetables, beef (or seafood) and a fried egg. It is served with gochujang (chili pepper paste) sauce and/or soy sauce.

The word bibimbap means “mixed rice” and, therefore, the dish is meant to be stirred thoroughly before eating!

This dish was traditionally eaten on the eve of the lunar new year, as Koreans at that time felt that they had to get rid of leftovers before entering the new year.

Another popular tale says that Bibimbap may have been eaten by farmers during farming season, as it was the easiest way to feed a large number of people.

It became popular around the world in the 20th century and you can find it in pretty much every Korean restaurant!

Bulgogi made easier!

If you’re familiar with Korean cuisine, you know that Bulgogi is made of thin, marinated slices of beef (usually ribeye or sirloin) that are then grilled or stir-fried in a pan.

Well, as you can see, I used ground beef instead. Although not authentic, I find it easier and quicker, since you can skip the marinade, as there is no need to tenderize ground beef. 

To give that bulgogi flavor that we all love, I add sesame oil, garlic, grated ginger, brown sugar, soy sauce, red pepper flakes, scallions and sesame seeds! It’s savory, sweet and packed with that umami flavor that people always look for in Asian dishes!

My twist on Bibimbap: Roasted Artisan Lettuce

Although not common, some people add lettuce to Bibimbap. Well, I was feeling creative and decided to add roasted lettuce, aka my new obsession, instead.

All I do is roast a whole head of lettuce – drizzled with vegetable (or olive oil) and seasoned with salt and pepper. I find that the slightly wilted, slightly crunchy greens really takes the dish to a whole new level.

It’s important to buy a whole head of lettuce, instead of the bagged alternatives, as you want the lettuce to caramelize on the exterior while still maintaining that warm creaminess on the inside. Are you drooling already? If you’ve never tried roasted lettuce before, believe me, you’re in for a treat! 

One more reason to buy a whole head instead of pre-chopped and bagged options is that it offers more versatility. There’s so much more to lettuce than just salads and wraps! I’ve been roasting, grilling, sautéing and adding it to pasta dishes, soups and even to salads. No need for boredom when you can get creative!

Perfect fried egg every time!

A sunny side fried egg is the cherry on top of a Bibimbap! It looks at you, tempting you to break that yolk to let it run all over, getting soaked by the rice. It is truly glorious!

And since the stakes are so high, we gotta make sure that fried egg is perfect. Now, what is be perfect for me might not be for you. So here are some tips to make an egg that is crispy and runny, just how I like it!

• Don’t be afraid to add oil. You have to add enough to cover the bottom of the pan! It might look like a lot, but you really need it if you’re after those golden brown edges.
• Make sure the oil is hot before adding the eggs. Cold whites hitting a not-hot-enough pan are going to stick!
• Crack the egg in a small bowl and add to the hot oil. Turn the heat down and shake the pan occasionally. You can also use a spatula to help tease apart any edges.
• Another good trick is to spoon the hot fat over the egg white to help it cook faster.

And that’s it, folks!

I hope you give this dish a try. It is truly comforting! It is also a great candidate for make ahead meals. Just prep all the ingredients ahead of time and assemble the bowls when you are ready to eat them!

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Bibimbap (Korean Beef and Rice Bowl)

Yield: 8

Cook Time: 35 minutes

Total Time: 35 minutes

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Ingredients

Ground Beef Bulgogi

• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 3 garlic cloves, crushed
• 1 teaspoon crushed ginger
• 1 pound ground beef
• Salt and freshly ground pepper, to taste
• 1 teaspoon red pepper flakes
• 1 tablespoon brown sugar
• 1 tablespoon soy cause
• 3 scallions, sliced
• 2 tablespoons toasted sesame seeds

Roasted Lettuce

• 1 Clamshell of Artisan Lettuce; 2 heads
• Olive oil for drizzling
• Salt and pepper to taste

Garlic Spinach

• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 4 garlic cloves, crushed
• 8 ounces spinach
• Salt and pepper to taste

Crisp Rice and Toppings

• 4 cups cooked jasmine rice
• 8 fried eggs
• Other toppings: shredded carrots, sliced cucumbers, bean sprouts

Gochujang Sauce

• 1/4 cup gochujang paste
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 3 tablespoons water

Instructions

Making Ground Beef Bulgogi

1. In a large skillet, heat the vegetable and sesame oils over medium high heat. Add the garlic and ginger and sauté until fragrant, about one minute.
2. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Season with salt and pepper and add the red pepper flakes, brown sugar and soy sauce. Let it simmer for another minute or two. Remove from heat, add the scallions and sesame seeds and reserve.

Making Roasted Lettuce:

1. Preheat oven to 400 degrees.
2. Brush the Artisan Lettuce heads all over with olive oil and arrange on a baking sheet. Roast for 10 to 15 minutes or until the lettuce starts to caramelize and is crispy on the edges.
3. Remove from oven and chop. Reserve.

Making Garlic Spinach

1. In a large skillet, heat the vegetable and sesame oil, over medium high heat. Add the garlic and sauté until fragrant, about one minute. Add the spinach and cook until wilted. Season with salt and pepper and reserve.

Gochujang Sauce

1. Combine all the ingredients in a bowl and mix thoroughly.

Assembling the bowl

1. In a large nonstick skillet, over medium heat, heat one tablespoon oil and add the rice, spreading it in an even layer. Cook, without stirring, rotating the pan for even browning, until the rice is golden and crisp on bottom, 10 to 15 minutes.
2. Divide rice among bowls. Top with beef, roasted Artisan Lettuce, garlic spinach, shredded carrots, sliced cucumbers, bean sprouts and fried eggs. Serve immediately with gochujang sauce!