🇰🇷 Korean

Potato Bibimbap

Name: Potato Bibimbap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: to taste Salt; 150 g Spinach; 1, finely chopped Garlic; 300 g Rice; 4 Potato; 4, fried Eggs; 2 tbsp Sesame Oil; 150 g Bean Sprouts; 600 ml Stock or Broth; 1 tsp Gochugaru; 2 tbsp Gochujang

🇰🇷 Korean

Fluffy grains steamed with potato and aromatics so every spoonful is savoury and separate — a one-pot korean classic. Ready in 30 minutes including prep.

Prep 10 min Cook 20 min Serves 4 Medium

Ingredients

Saltto taste
Spinach150 g
Garlic1, finely chopped
Rice300 g
Potato4
Eggs4, fried
Sesame Oil2 tbsp
Bean Sprouts150 g
Stock or Broth600 ml
Gochugaru1 tsp
Gochujang2 tbsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Sesame Oil in a wide pot, soften the garlic, and bloom the gochugaru for 30 seconds.
3
Stir in the potato, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with perilla leaves.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: How to Make Bibimbap & Dolsot Bibimbap Korean Rice Bowl · on YouTube