Korean · main

Classic Bibimbap with Fried Egg

Classic Bibimbap with Fried Egg reads umami 8.0, richness 6.8 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Korean main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 7.9 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 8.0 · Richness 6.8 · Salinity 5.1 · Nutty 3.8 · Sweetness 3.7 · Allium 3.4 · Funk & Ferment 3.1 · Earthy 3.0 · Sourness 2.9 · Heat 2.8 · Warm Spice 1.6 · Herbaceous 1.4 · Bitterness 1.1 · Fruity 0.8

What's in it (16)

• ribeyes — 340 g
• soy sauce — 44 g
• light-brown sugar — 25 g
• garlic — 12 g
• dark sesame oil — 27 g
• salt — 5 g
• baby spinach — 142 g
• carrots — 120 g
• zucchini — 100 g
• shiitake mushrooms — 227 g
• mung beans — 227 g
• vegetable oil — 27 g
• eggs — 400 g
• short-grain white rice — 532 g
• gochujang — 44 g
• rice wine vinegar — 11 g

Time & effort: about 32 min (17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 213.1 kcal, 9.7 g protein, 6.3 g fat, 29 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a medium bowl, toss the beef with 1 tbsp soy sauce, 1 tbsp brown sugar, 2 cloves of the garlic, and 2 tsp sesame oil. Set aside at room temperature to marinate while you prep the vegetables, at least 15 minutes.
2. Bring a small pot of salted water to a boil. Blanch the bean sprouts until just tender-crisp, about 1 minute, then drain and rinse under cold water. Squeeze dry and toss with 1 tsp sesame oil, 1 clove of the garlic, minced, and a pinch of the salt; set aside.
3. In the same pot over medium heat, wilt the spinach with 1 tsp sesame oil, the last clove of garlic, and a pinch of salt, tossing just until bright green and collapsed, about 1 minute. Squeeze out the excess liquid and set aside with the bean sprouts.
4. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the carrots and a pinch of salt; stir-fry until just softened with a little bite left, about 2 minutes. Add the zucchini and stir-fry until crisp-tender, about 2 minutes more. Transfer both to the vegetable plate.
5. Add the mushrooms to the same skillet and cook over medium-high heat, mostly undisturbed, until deeply browned, 4-5 minutes; season with a pinch of salt and transfer to the vegetable plate.
6. Wipe out the skillet, heat the remaining 1 tbsp vegetable oil over high heat, and sear the marinated beef in a single layer until browned and cooked through, 2-3 minutes, stirring once halfway through. Transfer to a plate.
7. Reduce the heat to medium and fry the eggs in the residual fat left in the pan (adding a teaspoon of oil if the pan looks dry) until the whites are fully set and the yolks are still runny, 2-3 minutes; season with a pinch of salt.
8. Whisk together the gochujang, rice vinegar, the remaining 2 tbsp soy sauce, remaining 1 tbsp brown sugar, and remaining 2 tsp sesame oil in a small bowl until smooth.
9. Divide the warm rice among four bowls. Arrange the beef, spinach, bean sprouts, carrots, zucchini, and mushrooms in separate mounds around the rice, top each bowl with a fried egg, and serve with the gochujang sauce alongside for stirring in at the table.

Dishes with a similar flavor shape

• Beef Bibimbap — Korean
• Korean BBQ Meatballs — Korean
• Crispy Szechuan Beef — Chinese · Sichuan
• Korean Sweet and Spicy Chicken Drumsticks — Korean
• Maafe (Lamb in Groundnut Sauce) — Senegalese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.