Recipe

Bibimbap with five quick namul

Name: Bibimbap with five quick namul
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 400 g Cooked short-grain rice, warm; 150 g Soybean sprouts (kongnamul); 150 g Spinach; 1 small Carrot, julienned; 1/2 Courgette, julienned; 4 Shiitake mushrooms, sliced; 100 g Beef mince; 1 tbsp Soy sauce; 1/2 tsp Sugar; 1 tsp Garlic, minced; 2 tbsp Sesame oil; 1 tbsp Neutral oil; 2 Eggs; to taste Salt; 2 tbsp Gochujang; 1 tbsp Water; 1 tsp Toasted sesame seeds

Mukkidex Kitchen (@mukkidex_kitchen) Official · Oct 25, 2026

Bibimbap with five quick namul, photo 1 — AI-generated image

Serves 245 minMedium

Bibimbap means "mixed rice", and the joy of it is in the contrast: soft rice, crunchy sprouts, silky spinach and a runny yolk, all pulled together by a sweet-spicy gochujang (chilli paste) sauce. Cook each vegetable separately so the colours and flavours stay distinct, and season them only lightly, as the sauce brings plenty of salt. For a vegetarian bowl, skip the beef and double the mushrooms.

Ingredients

Cooked short-grain rice, warm400 g
Soybean sprouts (kongnamul)150 g
Spinach150 g
Carrot, julienned1 small
Courgette, julienned1/2
Shiitake mushrooms, sliced4
Beef mince100 g
Soy sauce1 tbsp
Sugar1/2 tsp
Garlic, minced1 tsp
Sesame oil2 tbsp
Neutral oil1 tbsp
Eggs2
Saltto taste
Gochujang2 tbsp
Water1 tbsp
Toasted sesame seeds1 tsp

Steps

Boil the bean sprouts in lightly salted water with the lid on for 4 minutes, then lift them out. Blanch the spinach in the same water for 30 seconds, rinse it under cold water and squeeze it dry.
Toss the sprouts and the spinach separately with a pinch of salt, a little of the garlic and 1/2 tsp sesame oil each.
Heat the neutral oil in a frying pan over medium-high heat and stir-fry the carrot, courgette and mushrooms one at a time for 1–2 minutes each, salting lightly. Set each aside.
Mix the beef with the soy sauce, sugar and the rest of the garlic, then stir-fry for 3–4 minutes until no pink remains.
Stir the gochujang with the water, 1 tbsp sesame oil and the sesame seeds to make the sauce. Fry the eggs sunny side up.
Divide the rice between two bowls, arrange the vegetables and beef in sections on top and finish with an egg. Spoon over the sauce and mix everything together at the table.

More photos

2. AI-generated image
3. AI-generated image

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Mukkidex Kitchen Official

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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Ingredients

Cooked short-grain rice, warm400 g

Soybean sprouts (kongnamul)150 g

Spinach150 g

Carrot, julienned1 small

Courgette, julienned1/2

Shiitake mushrooms, sliced4

Beef mince100 g

Soy sauce1 tbsp

Sugar1/2 tsp

Garlic, minced1 tsp

Sesame oil2 tbsp

Neutral oil1 tbsp

Eggs2

Saltto taste

Gochujang2 tbsp

Water1 tbsp

Toasted sesame seeds1 tsp

Steps

Boil the bean sprouts in lightly salted water with the lid on for 4 minutes, then lift them out. Blanch the spinach in the same water for 30 seconds, rinse it under cold water and squeeze it dry.

Toss the sprouts and the spinach separately with a pinch of salt, a little of the garlic and 1/2 tsp sesame oil each.

Heat the neutral oil in a frying pan over medium-high heat and stir-fry the carrot, courgette and mushrooms one at a time for 1–2 minutes each, salting lightly. Set each aside.

Mix the beef with the soy sauce, sugar and the rest of the garlic, then stir-fry for 3–4 minutes until no pink remains.

Stir the gochujang with the water, 1 tbsp sesame oil and the sesame seeds to make the sauce. Fry the eggs sunny side up.

Divide the rice between two bowls, arrange the vegetables and beef in sections on top and finish with an egg. Spoon over the sauce and mix everything together at the table.