Entrée: South Korea – 비빔밥 ▶ Bibimbap (Bibimbap (Mixed Rice with Vegetables))

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Total 1 hr 10 min

Ingredients

2 cups (400 g) Sri Lankan red rice or jasmine rice, rinsed and drained
2 1 / 2 cups (600 ml) water
1 lb / 450 g flank steak, thinly sliced against the grain, OR 14 oz / 400 g firm tofu, pressed and cut into strips
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) coconut aminos (or extra soy sauce)
1 tbsp (15 ml) freshly squeezed lime juice
1 tbsp mild Sri Lankan curry powder (or roasted curry powder)
1 tsp freshly ground black pepper
1 tbsp palm sugar or brown sugar
1 tbsp (15 ml) vegetable oil (for marinating)
6 oz / 170 g baby spinach
1 cup (120 g) bean sprouts, rinsed
1 medium carrot, julienned
1 cup (70 g) shiitake or button mushrooms, sliced
1 small cucumber, thinly sliced
2 scallions, thinly sliced on bias
3 tbsp (45 ml) gochujang (Korean chili paste)
3 tbsp (45 ml) coconut cream or canned coconut milk (full fat)
1 tbsp (15 ml) Sri Lankan chili powder or cayenne (adjust to heat preference)
1 tbsp (15 ml) fish sauce (optional) or soy sauce
1 tbsp (15 ml) palm sugar or honey
1 tbsp (15 ml) lime juice
1 tsp (5 ml) sesame oil
1 cup (80 g) freshly grated coconut (or desiccated rehydrated)
1 small red onion, finely chopped
1–2 tsp Maldive fish (optional) or 1 tsp fish sauce
1–2 tsp red chili flakes or 1 tsp Sri Lankan chili powder, to taste
1 tbsp (15 ml) lime juice
Pinch of salt
2 tbsp (30 ml) coconut oil (or vegetable oil), divided
1 tsp mustard seeds
6–8 fresh curry leaves (optional)
4 eggs (1 per bowl), or omit for vegan
2 tbsp (18 g) toasted sesame seeds
2 tbsp (10 g) toasted desiccated coconut (or flaked coconut)
Extra lime wedges for serving
Salt and black pepper to taste

Instructions

1) Prepare the rice: Place rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 20–25 minutes (red rice may take longer). Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.
2) Marinate the protein: In a bowl combine soy sauce, coconut aminos, lime juice, Sri Lankan curry powder, black pepper, palm sugar and 1 tbsp oil. Add sliced steak or tofu, toss to coat and let marinate 15–30 minutes while you prepare other components.
3) Make pol sambol (Sri Lankan coconut sambal): In a bowl mix grated coconut, finely chopped red onion, Maldive fish or fish sauce (if using), chili flakes/powder, lime juice and a pinch of salt. Taste and adjust lime, salt or chili. Set aside at room temperature for flavors to meld.
4) Make the Sri-Lankan–style bibimbap sauce: Whisk together gochujang, coconut cream, Sri Lankan chili powder or cayenne, fish sauce or soy sauce, palm sugar, lime juice and sesame oil until smooth. Adjust sweetness, salt and heat to taste. Thin with a little water if you prefer a pourable consistency. Reserve.
5) Cook the protein: Heat 1 tbsp oil in a heavy skillet over medium-high heat. For steak: sear slices in batches, 1–2 minutes per side until browned and cooked to desired doneness. For tofu: fry strips until golden and crisp on both sides, about 3–4 minutes per side. Remove and keep warm.
6) Prepare and season the vegetables:
 - Spinach: Heat 1 tsp coconut oil in a small pan over medium, add mustard seeds and curry leaves (if using). When mustard seeds pop, add spinach, pinch of salt, and toss until wilted (1–2 minutes). Remove and set aside.
 - Bean sprouts: Blanch in boiling water 30 seconds, then shock in ice water; drain and toss with a pinch of salt and 1/2 tsp sesame oil.
 - Carrots: Heat 1 tsp oil in a pan and quickly sauté julienned carrots for 1–2 minutes until just tender-crisp; season with salt.
 - Mushrooms: Sauté mushrooms in 1 tsp oil over medium-high heat until golden and any liquid evaporates; season with salt and pepper.
 - Cucumber & scallions: Keep raw and chilled as a cool crisp component.
7) Fry eggs: In a nonstick skillet, fry eggs sunny-side-up in a little oil until whites are set and yolks are still runny (or cook to your preference). Season with a pinch of salt and pepper.
8) Toast coconut and sesame (if not already toasted): In a small dry skillet over medium heat, toast desiccated coconut and sesame seeds separately until golden and fragrant, watching carefully so they don't burn. Remove from heat.
9) Assemble bowls: Divide warm rice among 4 bowls. Arrange small piles of spinach, bean sprouts, carrots, mushrooms and cucumber around the rice (classic bibimbap style). Place the cooked steak or tofu on one side. Top each bowl with a fried egg.
10) Add condiments: Spoon 1–2 tbsp pol sambol into each bowl and drizzle the Sri-Lankan–style bibimbap sauce over the top (or serve the sauce on the side). Sprinkle toasted sesame seeds and toasted coconut over everything. Add extra curry leaves or scallions if desired.
11) Serve & eat: Serve immediately with lime wedges. To eat, mix everything thoroughly so rice gets coated with sauce and sambol, and enjoy the contrasting Sri Lankan flavors with the Korean bibimbap format.
Timing & notes: Total active time ~45–60 minutes. Pol sambol and the sauce can be made ahead. For a vegetarian/vegan version omit eggs and fish-based ingredients and use tofu and extra lime for brightness. Adjust chili and coconut cream amounts to balance heat and creaminess.