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Bi-bim-bop Beef & Mixed Vegetable Rice Recipes
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Recipe Name : Bi-bim-bop Beef & Mixed Vegetable Rice
Country : Korea (South)
Rating :
Category : Home > Korean Recipes > Rice Food
Chef : N/A
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* 1/4 lb chopped beef (ground beef is acceptable)
* 1 cup bellflower roots (doraji)
* 1/2 cup bean sprouts
* 1 lettuce leaf
* 3 shiitake mushrooms
* 1 sheet of vegetable jelly
* 1/3 carrot
* 1 cucumber
* 1 egg
* 3 cups short-grain rice
* 4 tbsp kochujang
* 1 tbsp sugar
* 1 tbsp sesame seeds
* 1 tsp sesame oil

1. Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 1 cup of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.

2. Season beef and stir-fry lightly until cooked.

3. Cut cucumbers, carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. Squeeze out excess water and sprinkle them with salt (not including lettuce leaf).

4. Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.

5. Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*for hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Place the rice sizzling right into the hot stone pot).

6. Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*for hot stone dolsot bibimbop, place the raw egg on the side of the hot pot so it can slightly cook).

7. To make seasoned kochujang paste, combine kochujang, sugar, sesame seeds and sesame oil. Mix all ingredients well.

8. Add seasoned kochujang to taste and mix it thoroughly with rice and vegetables before eating.