One Pot Bibimbap

Today, let’s make bibimbap, one of the most iconic Korean dishes of all time. But instead of cooking every single topping separately, we’re going to throw everything in all at once and make it a one-pot version. Don’t worry—you’ll still get all the flavors you love, with much less effort.

One-Pot Bibimbap (4 servings)

Ingredients:

• 2 cups short-grain white rice
• 1.5 cups (360 ml) water
• 3 cloves garlic
• 1 carrot (about 5 oz / 140g)
• 1/2 zucchini (about 5.3 oz / 150g)
• 3-4 shiitake mushrooms (or button, oyster mushrooms, etc.)
• Handful of soybean sprouts (about 2.8 oz / 80g)
• Handful of baby spinach (about 2.8 oz / 80g)
• 1 tbsp neutral-tasting oil
• 1/2 lb (230g) ground beef
• Kosher salt, to taste
• 1-2 tbsp toasted sesame oil

For Serving:

• Gochujang (Korean chili paste) or soy sauce
• 4 fried eggs (optional), to serve

Seasonings for Rice:

• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tbsp chicken bouillon powder

Instructions:

PREP INGREDIENTS

1. Prepare the rice: Wash the rice to remove any dust or debris. Drain and repeat two to three times. Soak the rice in cold water for 30 minutes. 

2. Season the water: In a container, combine 1.5 cups of water with the soy sauce, mirin, and chicken bouillon powder. Mix well and set aside.

3. Prepare the vegetables: Finely chop the garlic cloves. Julienne the carrot and zucchini. Thinly slice the mushrooms. Wash the soybean sprouts and spinach.

MAKE ONE-POT BIBIMBAP

1. Heat the oil over medium heat. Once it gets nice and hot, add the ground beef and spread it out evenly. Season with a pinch of salt and sear for 2 minutes or until the bottom is nicely browned.

2. Break up the beef, add the garlic, and sauté for 1 to 2 minutes or until fragrant.

3. Add the drained rice and stir for 1 minute. (Stir-frying the rice with the beef and garlic helps the grains absorb more flavor.) Pour in the seasoned water and keep stirring until it starts to boil. Make sure to scrape the bottom of the pot to deglaze and prevent sticking.

4. Reduce the heat to low. Arrange the carrots, zucchini, mushrooms, soybean sprouts, and spinach on top. Cover and simmer for 15 minutes.

5. Remove the pot from the heat and let it rest for 10 minutes. (Do NOT open the lid during this time.)

6. Drizzle with one or two tablespoons of sesame oil, and gently mix everything together. Serve with Korean chili paste (gochujang) or soy sauce. Optionally, top with a fried egg. Enjoy!

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• Gochujang Chicken One-Pot Rice
• Ground Beef One-Pot Rice