Korean bibimbap
Bibimbap is one of the most famous Korean dishes—perhaps because it's a great way to use up leftovers. Each ingredient is cooked or marinated separately, and everything comes together into a “divine whole” when the meal is served.
Ingredients
Preparation
Step 1
300 g king oyster mushrooms, cut into strips – 2 red peppers, cut into fine strips – 3 tbsp vegetable oil – 6 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
Fry the mushrooms and red peppers in the oil over a high heat for 3 minutes, stirring frequently. Add the Kikkoman Teriyaki BBQ Sauce Korean style and cook until everything is heated through, then transfer to a bowl.
Step 2
3 tbsp Kikkoman Toasted Sesame Oil – 200 g baby spinach, washed and drained – 150 g mung bean sprouts – 3 spring onions, cut into rings – 2 garlic cloves, chopped – 6 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style – 1 tsp roasted sesame seeds
Add the Kikkoman Sesame Oil to a wok or pan, then add the baby spinach and bean sprouts. Cook for about 2 minutes. Stir in the spring onions and garlic. Add the Kikkoman Teriyaki BBQ Sauce Korean style and the sesame seeds, then transfer to a bowl.
Step 3
200 g fillet of beef, cut into strips – 5 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style – 2 garlic cloves, chopped – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tsp roasted sesame seeds – 45 ml vegetable oil
Marinate the beef briefly with the Kikkoman Teriyaki BBQ Sauce Korean style, garlic, Kikkoman Sesame Oil and sesame seeds. Stir-fry the beef in the oil until heated through.
Step 4
3 tbsp vegetable oil – 3 eggs
Fry the eggs in vegetable oil.
Step 5
450 g cooked Japanese short-grain rice – 2 tbsp gochujang (Korean chilli paste) – 15 ml Kikkoman Toasted Sesame Oil – 1 tbsp roasted sesame seeds – 3 eggs, already fried
Divide the rice between bowls. Arrange all the fried ingredients on top of the rice. Mix the gochujang with a splash of warm water until smooth and spoon some over each fried egg. Sprinkle the bibimbap with the sesame seeds and drizzle with the Kikkoman Sesame Oil.
Tip:
To make this dish for more people, you can increase the variety of vegetables. In Korea, for example, it's common to include cucumber, carrots or regional ingredients like dried balloon flower root or bracken shoots. If you serve your bibimbap in a hot dolsot (a Korean stone bowl), you can also use raw egg yolks instead of fried eggs. In both the classic and dolsot-style versions, all the ingredients are stirred together at the table—and in the hot bowl, the yolks and marinated beef gently cook in the heat of the rice and vegetables.
Recipe-ID: 1650
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300 g king oyster mushrooms, cut into strips – 2 red peppers, cut into fine strips – 3 tbsp vegetable oil – 6 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
Fry the mushrooms and red peppers in the oil over a high heat for 3 minutes, stirring frequently. Add the Kikkoman Teriyaki BBQ Sauce Korean style and cook until everything is heated through, then transfer to a bowl.
3 tbsp Kikkoman Toasted Sesame Oil – 200 g baby spinach, washed and drained – 150 g mung bean sprouts – 3 spring onions, cut into rings – 2 garlic cloves, chopped – 6 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style – 1 tsp roasted sesame seeds
Add the Kikkoman Sesame Oil to a wok or pan, then add the baby spinach and bean sprouts. Cook for about 2 minutes. Stir in the spring onions and garlic. Add the Kikkoman Teriyaki BBQ Sauce Korean style and the sesame seeds, then transfer to a bowl.
200 g fillet of beef, cut into strips – 5 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style – 2 garlic cloves, chopped – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tsp roasted sesame seeds – 45 ml vegetable oil
Marinate the beef briefly with the Kikkoman Teriyaki BBQ Sauce Korean style, garlic, Kikkoman Sesame Oil and sesame seeds. Stir-fry the beef in the oil until heated through.
3 tbsp vegetable oil – 3 eggs
Fry the eggs in vegetable oil.
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