How To Make Bibimbap – Be Inspired

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is less expensive and lower in calories.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat and flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more economical option that can be used for cooking.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Aquafaba can replace egg for a vegan option.

Wash the short grain rice in several changes of cold water to remove starch.

Steam the rice in a rice cooker until cooked.

Soak the clay pots in water for about an hour before using them.

Preheat the clay pots in the oven to warm them up.

Snap the tails off the bean sprouts and cover them with boiling water to blanch.

Slice the nori into thin strips, optionally toasting it over an open flame.

Cut the carrot into thin matchsticks using a mandoline, being careful to use a guard.

Slice the green onions on the diagonal, discarding the ends and any older green bits.

Wilt the spinach in a pan with about 1 teaspoon of sesame oil and a quarter of the garlic, covering it to help it wilt.

Remove the spinach from the pan and set aside.

Add another teaspoon of sesame oil and the remaining garlic to the pan, then add the carrot and sweat it down for a couple of minutes until still crunchy.

Remove the carrot and set aside.

Add another teaspoon of sesame oil to the pan, crank up the heat, and add the beef, searing it for about 30 seconds to a minute until browned.

Remove the beef from the pan and set aside.

Add a couple more teaspoons of sesame oil to the pan and fry the eggs, covering them to avoid overcooking.

Assemble the bibimbap by quickly layering the rice, followed by the spinach, carrot, beef, and other toppings in the hot clay pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens