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A bowl of bibimbap — rice topped with ground meat, three-color namul, kimchi, and a runny onsen egg

Bibimbap (Korean Rice Bowl)

An easy home-style bibimbap — warm rice topped with sweet-savory gochujang ground meat, three-color namul, kimchi, and a soft onsen egg, all mixed together before eating.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Korean, Japanese
Ingredients Method

Ingredients
  

  • 2 bowls cooked rice warm
  • 200 g ground meat (beef or pork) beef, pork, or a mix
  • three-color namul to taste; see the namul recipe
  • kimchi to taste
  • 2 eggs onsen or soft-fried
  • toasted sesame seeds to finish
  • 1 tbsp soy sauce for seasoning the meat
  • 1 tbsp mirin for seasoning the meat
  • 1 tbsp sake for seasoning the meat
  • 1 tsp sugar for seasoning the meat
  • 1 tsp gochujang to taste, for seasoning the meat
  • grated garlic and ginger a little, for seasoning the meat

Method
 

  1. Have the three-color namul and soft onsen eggs ready.
  2. Brown the ground meat in a little oil over medium-high heat until cooked through.
  3. Mix the seasoning ingredients, add to the pan, and cook down for 1-2 minutes until glossy. Adjust gochujang to taste.
  4. Put warm rice in a bowl and arrange the meat, namul, and kimchi on top in sections. Add a soft onsen egg and sesame seeds.
  5. Mix everything together thoroughly before eating, breaking the yolk through the rice.