The GüdDish Bibimbap

We studied 48 recipes from around the world and combined the most compelling 8. Then we built the BEST!

Bibimbap. The GüdDish.

Serves 4 · 30–40 min prep · 50–65 min total · 3 steps

Ingredients

Ingredients for Bibimbap
  • 4 large eggs
  • 8 oz ground beef or thinly sliced beef
  • 1 1/2 cups short-grain white rice
  • 2 carrots, julienned
  • 3 garlic cloves
  • 2 tbs sesame oil
  • 2 cups water
  • 3 tbs gochujang
  • 4 oz shiitake mushrooms
  • 4 cups spinach
  • 2 cups bean sprouts
  • 2 tbs soy sauce
  • 1 tsp kosher salt

What the best recipes taught us

  • Cook each vegetable on its own. If you pile them in together, they steam and get soggy.
  • Fry the eggs so the yolks stay runny. If the yolks are hard, there is nothing to mix through the rice.

Method

  1. 1
    Rice cooking in a saucepan
    11/2cshort-grain white rice
    2cwater
    1tspkosher salt

    Rinse the rice until the water runs almost clear. Drain.

    Put the rice in a saucepan with the water and the salt. Bring to a boil, cover, and drop the heat to low until the rice is tender. Keep it covered and warm.

  2. 2
    Vegetables cooked separately
    4cspinach
    2carrots, julienned
    2cbean sprouts
    4ozshiitake mushrooms
    8ozground beef or thinly sliced beef
    3garlic cloves
    2tbssoy sauce
    2tbssesame oil

    Meanwhile, heat a skillet over medium heat. Cook each vegetable separately in a little sesame oil until just tender: spinach, carrots, bean sprouts, and mushrooms. As each one is tender, move it to a plate.

    In the same skillet, cook the beef with the garlic and soy sauce until browned.

  3. 3
    Sunny-side eggs frying
    4 largeeggs
    3tbsgochujang

    Fry the eggs sunny-side up in a skillet over medium heat so the yolks stay runny.

    Divide the rice among bowls. Arrange the beef and vegetables on top. Set an egg on each bowl.

    Serve with gochujang at the table. Mix at the table.