Go Back

Easy Bibimbap

Course Rice
Cuisine Korean
Servings 4 people


  • 600 g Steamed rice
  • 300 g Beef mince
  • 100 Watercress
  • 2 Carrots
  • 2.5 tsp Grated garlic
  • 2 tbsp White sesame
  • 5 tbsp Sesame oil
  • 2 tbsp Salt
  • 2 tbsp Sugar
  • 1 tbsp Sake (Dry white wine)
  • 4 Eggs

Dipping sauce

  • 2 tbsp Gouchjang
  • 1 tsp Sugar
  • 1 tsp Soy sauce
  • 1 tsp Sesame oil


  • Julienne the carrots.
  • Heat the frying pan over medium heat and add 1/2 tsp of grated garlic.
  • Stir fry the carrot and season two pinches of salt.
  • Heat the frying pan over medium heat and add 1/2 tsp of grated garlic.
  • Stir fry the beef mince and season 2 tbsp of sugar, 1 tbsp of sake (dry white wine) and 2 tbsp of soy sauce.
  • Put bean sprout into a microwave-safe container.
  • Microwave for 2 minutes.
  • Season with 1 tsp of salt and mix.
  • Transfer the bean sprouts in a strainer to remove excess water.
  • 15 minutes later, put the bean sprouts in a bowl and season 1 tbsp of sesame oil, 1/2 tsp grated garlic, 1 tbsp of grated white sesame and mix. Add another 1/2 tsp of salt if necessary.
  • Boil the spinach for 2 minutes and put it in water.
  • Chop and squeese the spinach.
  • Season with 1 tbsp soy sauce, 1 tbsp sesame oil, 1/2 grated garlic, 1 tbsp grated sesame and mix.
  • Watecress can be used instead of spinach.
  • Microwave for 2 minutes and season in the same way as the spinach.

Dipping sauce

  • Mix gochujang, soy sauce, sugar and sesame oil.

Poached egg

  • Put egg in boiled water and make the poached egg. 

Serve the bibimbap

  • Put steamed rice in a bowl.
  • Place the seasoning vegetable and meat. Place the poached egg on top, with a small amount of dipping sauce.
  • Mix well and enjoy!


How to cook steamed rice without rice cooker : 
Keyword bean sprout, bibimbap, easy bibimbap