What is Bibimbap? The dish that is mixed before eating

Bibimbap is a traditional Korean dish that combines rice, vegetables, protein, and sauce, all mixed together just before eating. It's not just a recipe: it's a way of understanding food as balance, contrast, and rhythm .

Unlike many rice dishes, bibimbap isn't cooked all together. Each ingredient is prepared separately and only combined at the very end. That technique defines its unique character.

By mixing everything just before eating, the dish changes: the flavors don't compete, they blend together. The result is surprisingly harmonious.

The essential elements (and why they exist)

A well-made bibimbap typically includes five key components:

• Rice: Neutral center that allows the rest of the ingredients to express themselves.
• Vegetables (Namul): Treated differently to provide textural contrasts.
• Protein: Traditionally meat, although tofu is a great alternative.
• Egg: A bridge that softens and rounds out the whole.
• Salsa: This is where it comes into its own.

Why Gochujang sauce is so important

Gochujang is a fermented paste made from chili peppers, soybeans, and rice. It's not just spicy: it's sweet, rich, and umami. In bibimbap, it brings all the flavors together without masking them.

The role of the stone bowl (Dolsot)

The Dolsot transforms the dish by creating the crispy layer of toasted rice called nurungji and keeps it warm throughout the meal.

Health and Real Fooding

Based on fresh products and the chromatic balance of Obangsaek , Bibimbap is the perfect ally for Real Fooding followers in Spain.

Step-by-Step Recipe

Step 1 – Cook the rice (Don't lose patience)

Wash the rice 2–3 times until the water runs clear. Cook in an approximate 1:1.2 ratio (rice:water). Cook covered and let it rest for 5 minutes before opening.

Step 2 – Prepare the vegetables (One by one)

• Carrot: Finely julienned. Sauté for 1 minute with salt. Keep crisp.
• Zucchini: Thin strips, sauté 1–2 min. No excess salt.
• Spinach: Blanch for 30 seconds, cool, drain well and season with sesame oil and salt.
• Soybean sprouts: Blanch for 1 minute and season the same as spinach.
• Mushrooms: Sauté with chopped garlic and a touch of soy sauce at the end.

Step 3 – Cook the protein

Sauté the beef over medium-high heat with garlic and soy sauce. Cook quickly (2–3 min). It should be juicy , never dry.

Step 4 – The egg (Vital)

Fried or grilled, but with a runny yolk . It's the element that "binds" everything when mixed.

Step 5 – Assembling the Bibimbap

Hot rice at the bottom, ingredients arranged by color on top, and an egg in the center. If you're using dolsot, heat it with oil first.

Step 6 – The key moment: Mixing

This step isn't just for show. Break the yolk and gradually stir in the Gochujang sauce until the rice is lightly colored. The flavor should be balanced.

Detailed Shopping List (Spain)

You can get almost everything at Mercadona or Carrefour, but for the real flavor, you need authentic Gochujang.

Frequently Asked Questions