Bibimbap - Korean Mixed Rice Recipe

cooked rice

eggs ((fried sunny-side up, see note 1))

large cucumber ((thinly sliced or cut into matchsticks))

medium zucchini ((thinly sliced or cut into matchsticks))

medium carrot ((cut into matchsticks))

large red bell pepper ((cored, seeded, and cut into thin strips (about 1 cup), or 2 carrots, peeled and cut into matchsticks))

shiitake mushrooms ((thinly sliced; you may also use other mushrooms such as portobello))

baby spinach ((parboiled and excess liquid squeezed out))

bean sprouts ((parboiled and excess liquid squeezed out))

plus ½ teaspoon toasted sesame oil ((divided))

sesame seeds

sesame oil ((for serving))

thinly sliced scallions ((for garnish))

Sea or kosher salt ((to taste))

gochujang ((if you like spicy food, you can use gochujang paste on its own in you bibimbap bowl))

mirin

sugar

sesame seeds

toasted sesame oil

flank steak or filet mignon ((cut into matchsticks))

soy sauce

honey or sugar

toasted sesame seeds

minced garlic

toasted sesame oil

dried doraji ((soaked in water for 18 to 24 hours))

Kosher salt

vegetable oil

dried gosari ((soaked (typically 24 hours) and boiled as described on the packaging (typically boiled for 20 minutes then placed in cold water for 1-2 hours, then cut into pieces))

vegetable oil

soy sauce

sugar

minced garlic

toasted sesame oil

medium Asian eggplant

scallions ((finely chopped))

garlic cloves ((minced))

soy sauce

toasted sesame oil

sugar

gochugaru

toasted sesame seeds

salt

ground black pepper

chopped Korean kimchi ((per bowl))

cooked bulgogi (marinated beef) ((per bowl))

shredded Korean roasted laver seaweed (gim) ((per bowl))

sliced daigu (pickled Daikon radish) ((per bowl))

seaweed salad ((per bowl))