A Korean rice dish made using tofu, shitake mushrooms tossed in sesame seeds and a sauce made from brown sugar, soy sauce, ginger and Gochujang paste. Garnish it with a fried egg and bean sprouts.
Bibimbap Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-40 Min

Difficulty

- Medium

Preparation Time

- 25 Min

INGREDIENTS

  • FOR Mushrooms tossed in Sesame
  • 2 tsp Sesame Oil
  • 2 tsp Olive Oil
  • 2 tsp Garlic
  • 1 tsp White Sesame Seeds
  • 2 tbsp Soy Sauce
  • 5 to 6 Shitake Mushrooms(Soaked)
  • To taste Ground Black Pepper. Seasoned Spinach
  • FOR Bibimbap Sauce
  • 2 tbsp Soy Sauce
  • 1 cup Water
  • 3 tsp Brown Sugar
  • 2 tsp Ginger (Finely Chopped)
  • 2 tsp Gochujang Paste.
  • FOR Braised Tofu
  • 100 gms Tofu
  • 1 tsp Soy Sauce
  • 1 tsp Brown Sugar
  • 1 tsp Garlic (Finely Chopped)
  • 2 tsp Sesame Oil
  • As needed Water.
  • FOR Accompaniments
  • 1 cup Sticky Rice (Cooked)
  • 50 gms Khimchi
  • 50 gms Bean Sprout
  • 1 Egg
  • 1 Nori Sheet.
  • FOR Garnish
  • Gochujang paste
  • White Sesame Seeds

HOW TO PREPARE BIBIMBAP

  1. 1

    For Mushrooms tossed in Sesame ,In a pot boil soaked shitake mushroom with water, sugar, vinegar, and salt.
  2. 2

    In a wok, warm 2 tsp sesame oil and 2 tsp olive oil, add roughly diced mushrooms, t tsp chopped garlic, 1 tsp white sesame seeds, 2 tbsp soy sauce and sauté.
  3. 3

    Sprinkle ground black pepper to taste and keep mushrooms aside.
  4. 4

    For Seasoned Spinach ,In the same wok add 2 tsp sesame oil, 5-6 sliced garlic cloves, 100 gm baby spinach leaves and sauté.
  5. 5

    Add 1 tsp soy sauce, 1 tsp brown sugar and keep cooked spinach aside.
  6. 6

    For Bibimbap Sauce ,In the same wok add one cup water, 2 tbsp soy sauce, 2 tsp chopped ginger, 3 tsp brown sugar, 2 tsp gochujang paste and stir the sauce.
  7. 7

    For Braised Tofu ,Deglaze the wok with little water.
  8. 8

    Add 100 gms tofu slices,1 tsp soy sauce, 1 tsp brown sugar, water as needed, 1 tsp chopped garlic,2 tsp sesame oil and braise tofu from both sides.
  9. 9

    Remove from wok and keep aside.
  10. 10

    For Accompaniment ,In the same wok toss 50 gms bean sprouts.
  11. 11

    Fry 1 nori sheet till crisp and make 1fried egg.
  12. 12

    For Assembling ,For serving bibimbap place 1 cup sticky rice in the centre.
  13. 13

    Place 50 gms khimchi on one side of rice followed by seasoned spinach, mushrooms, braised tofu, tossed bean sprout, fried nori sheets on bean sprouts and fried egg at the top.
  14. 14

    Add gochujang paste bibimbap and sprinkle white sesame seeds.
  15. 15

    Bibimbap is ready to be served.
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About Chef

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Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Health Bhi Taste Bhi |
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