(Note: Some of images on this post has been updated on Feb 27, 2015.)
Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had Bibimbap sometime in their lives. Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements (e.g. Saessak:(micro leaves) Bibimbap and various Bibimbap toppings) and also based on the dish/bowl it is served in (e.g. Dolsot:(hot stone bowl) Bibimbap and Yangpun Bibimbap). More traditional and authentic versions of Bibimbap are served with raw beef and raw egg yolk along with other vegetables but I prefer making it with cooked ingredients.

As I was growing up, my mum used make Bibimbap to get rid of vegetable side dishes (banchan) that are getting a few days old (less fresh) or when she didn’t want to put much effort into a meal, she would just take out a few sautéed and seasoned vegetables and Kimchi from the fridge, add a sprinkle of seasoned seaweed strips (Gim) and made vegetarian Bibimbap. So I don’t recall having much nicely presented Bibimbap, like the top picture above at home, yet regardless of the presentation her Bibimbap was always tasty! Anyway, how do you make your Bibimbap? Any secrete ingredients to share with us?
Ingredients for 3 to 4 servings
(Prep time: 35 mins, Cooking time: 55 mins )

• Meat and meat sauce
  • 100g beef mince
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 1/4 tsp minced garlic
• Vegetables and other
  • 200g mildly seasoned spinach
  • 350g mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!)
  • 100g shiitake mushroom
  • 120g carrots (1 small)
  • 1 tsp ground salt (1/2 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 to 4 serving portions of steamed rice
  • 3 or 4 eggs (depending on the serving portion)
  • Some vegetable oil to cook the meat, mushroom, carrots and eggs – I use rice bran oil.
  • (Optional) Korean seasoned seaweed, shredded (long thin cut)
• Bibimbap sauce – The below sauce might be only enough for  3 servings if you like eating it spicy.
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar – I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar – I used apple vinegar
  • 1 tsp minced garlic

 Directions
1. Prepare and cook ingredients as below.
– For meat, mix the beef mince with the meat sauce listed above. (You can leave the marinated meat for about 30 mins while you are working on other ingredients to enhance the flavour.) Add some vegetable oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
– Spinach and bean sprouts per linked recipe.
-Clean/rinse the shiitake mushrooms and thinly slice them. Add some vegetable oil and 1/2 tsp of ground salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
– Rinse, peel and julienne the carrots. Add some vegetable oil and 1/2 tsp of ground salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
– Make fried eggs. (While sunny side up is common, you can make them per your preference.)
– Mix the Bibimbap sauce ingredients in a bowl.
2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, egg and the Bibimbap sauce on top of the rice. Serve it.
3. Mix the ingredients well in the bowl and enjoy!