Bibimbap is a famous rice dish from Korea. Bibim means a “mix of ingredients” and bap is rice. On top goes a raw egg yolk (but you can also use a fried egg).
Bibimbap is a fantastic example of healthy Asian food that is ready quickly. You can use all kinds of vegetables or meat. You can keep it 100% vegan, or use beef, pork or fish. Beef is common in bibimbap, but I make a very simple version with fresh salmon here.
In Korea you often see bibimbap with kimchi; fermented cabbage in a spicy sauce.
A red sauce is dolloped on top of bibimbap too. Usually this sauce is medium spicy, but it doesn’t need to be. A fermented Korean chili paste is used for the sauce. You can get that at an Asian food shop, but you can also make something similar yourself. You can find my recipe for the red sauce below.
This Korean blogger has made some super interesting and tasty (also not hot) bibimbap sauces. If you want to learn more about Korean sauces, this link is a good start.
This Korean bibimbap recipe is enough for 4 people and ready in 25 minutes.
Bibimbap simple version
- 300 grams of mushrooms
- 300 grams of rice (basmati or pandan)
- 250 grams of (raw) salmon
- 4 tablespoons of sesame seeds
- 125 grams of bean sprouts
- 2 tomatoes
- 1 cucumber
- 1/2 lime
- 2 tablespoon sunflower oil
- 1 teaspoon chili pepper
- 4 egg yolks
- salty soy sauce (kecap asin)
- Cook the rice.
- Heat up a frying pan without oil and roast the sesame seeds for 3 minutes.
- Slice cucumber and tomatoes and cut into strips.
- Cut the salmon and mushrooms in pieces.
- Sprinkle the salmon and mushrooms with lime juice, pepper, and salt.
- Heat the oil in a wok and stir-fry salmon with the sambal, two tablespoons of soy sauce, on high heat for 3 minutes.
- Then briefly fry the mushrooms with pepper, salt, and 2 tablespoons of soy sauce.
- A raw egg yolk goes on top of bibimbap, but you can also make a fried egg.
- Divide the rice over the bowls and dress with the cucumber, tomato, bean sprouts, mushrooms and the salmon; alternate in color.
- Sprinkle with sesame seeds, place the egg on top and serve.
- Mix together before eating with chopsticks.
Bibimbap spicy, red sauce
- 2 chili peppers
- 1 garlic clove
- 1 tablespoon roasted paprika powder
- 1 tablespoon fermented soybean pasta (taoco)
- 1 tablespoon of sesame oil
- 1 tablespoon salty soy sauce (kecap asin)
- 1 teaspoon chili powder
- 2 teaspoons (rice) vinegar
- 1 tablespoon of water
- 2 teaspoons of sugar
- Squeeze the garlic, cut the chili peppers into large pieces and place in a jug for the hand blender or in the food processor.
- Add the oil, sugar, taoco, chili powder, and vinegar and grind into a paste.
- Add water and salty soy sauce. Now it becomes a (thick) sauce.
- Serve it next to the bibimbap or dollop on top.
I love raw eggs, but not everyone does. The egg yolk makes the bibimbap smoother. You can also choose to use a poached egg, even then you have that tasty egg yolk that makes everything tender. If you want to use a fried egg but want to keep your bibimbap nice and wet, add a little extra soy sauce.
I still had black sesame seeds left. They tastes the same as regular sesame and looks great, I think.
Want to see more bibimbap recipes? Take a look at my Pinterest board.