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Classic Korean Bibimbap

Classic Korean Bibimbap

Difficulty: Medium


  • 2 cups medium-grain Korean, or Japanese rice (Jati Calrice)

  • 1 large cucumber, sliced into thin strips

  • 1 teaspoon salt, divided, more as needed

  • 1 1/2 cups parboiled spinach, squeezed of excess water

  • 4 teaspoons sesame oil, divided, more as needed

  • 2 dashes sesame seeds, divided

  • 1 1/2 cups blanched mung bean sprouts, squeezed of excess water

  • 2 medium carrots, julienned

  • 10 shiitake mushrooms, rehydrated if dried, sliced

  • 1 medium zucchini, sliced into thin strips

  • 1/2 pound meat, optional

  • Fried or medium-soft boiled eggs, optional

  • Gochujang, or red pepper paste, for serving


  • Gather the ingredients.
  • To begin, you’ll need to cook the rice in a rice cooker or on the stove.
  • Next, give the cucumber strips a salt water bath for 20 minutes.
  • Drain the cucumber strips using a sieve.
  • Then, season spinach with 2 teaspoons sesame oil, 1/2 teaspoon of salt, and 1 dash of the sesame seeds.
  • Season bean sprouts with 2 teaspoons sesame oil, the remaining 1/2 teaspoon salt, and the remaining dash of sesame seeds.
  • Add a drizzle of oil to a pan over medium-high heat. Sauté the carrots with a dash of salt until tender, but still crunchy, about 2 minutes. Remove from pan and set aside.
  • Next, sauté the mushrooms with a dash of salt, adding more oil if needed. Cook until soft and lightly browned, about 5 minutes. Remove from pan and set aside.
  • Add a drizzle of oil to the pan. Sauté the zucchini with a dash of salt until tender, about 4 minutes.
  • Place the cooked rice in a large bowl and arrange vegetables on top.
  • If desired, meat, egg, or both can be placed in the center.
  • Serve each helping with small bowls of gochujang and sesame oil.


  • Credit to: Naomi Imatome-Yun (