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Korean Bibimbap Recipe

Korean Bibimbap
How to make Korean Bibimbap

About Korean Bibimbap Recipe: A popular Korean rice dish, Bibimbap traditionally means mixing various ingredients with rice. It has many variations both vegetarian and non-vegetarian. Here is a quick and easy recipe with chicken and prawns along with veggies and spices mixed with jasmine rice along with the famous gochujang sauce.

  • Total Cook Time 40 mins
  • Prep Time 20 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Medium

Ingredients of Korean Bibimbap

  • 20 gms carrot, julienne
  • 20 gms yellow and green zucchini
  • 20 gms bell pepper
  • 20 gms pok choy
  • 15 gms spinach
  • 20 gms chicken, julienne
  • 20 gms prawns
  • 300 gms jasmine rice
  • 10 ml soya sauce
  • 5 ml sesame oil
  • 2 gms pepper
  • to taste salt
  • 10 gms garlic
  • 5 gms ginger
  • 3 nos egg
  • For Gochujang Sauce:
  • 45 gms gochujang paste
  • 10 gms garlic
  • 10 gms chilli paste
  • 6 gms sugar

How to Make Korean Bibimbap

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Heat oil, sauté ginger, add raw jasmine rice, sauté for 30 seconds, add 100 ml of chicken stock and cook it covered for 20 minutes.
Sauté all veggies (cut into Julienne), chicken and prawn separately with garlic, sesame oil and light soya, Crushed pepper.
Prepare the sauce by heating a wok with oil, add garlic, chilli paste and gochujang paste, add little chicken stock, and adjust seasoning as required.
Cook eggs, sunny side up.
Assemble by placing the rice in the stone bowl, topped with sautéed veg, chicken and prawns. Top with fried egg. Serve with gochujang sauce on side.
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