Korean , Cast Iron , Eggs , Sesame Oil
Best for: A showpiece mixed-rice dinner with a crackling crust.
Bibimbap is rice mixed at the table with seasoned vegetables, gochujang sauce, and egg — and the cast-iron version borrows the best trick of the stone-pot original: a shattering layer of crisp rice (nurungji) at the bottom. A heavy skillet preheated on the grill gets you that crust without a dolsot.
Cast iron: Large cast-iron skillet over direct medium-high heat; about 425°F. Equipment: 12-inch cast-iron skillet, griddle or second skillet for vegetables and eggs, small bowls.
Ingredients
Total: 50 minutes.
Rice and vegetables
- 4 cups cooked short-grain rice, warm
- 2 tablespoons neutral oil, divided
- 5 oz baby spinach
- 1 cup mung bean sprouts
- 1 large carrot, julienned
- 1 small zucchini, julienned
- 6 shiitake or cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 tablespoon toasted sesame oil, plus more for seasoning the vegetables
- Fine table salt, to season each vegetable
Sauce and finish
- 1/4 cup gochujang (Korean red chile paste)
- 1 tablespoon sugar
- 1 tablespoon water
- 4 eggs
- 1 tablespoon toasted sesame seeds
Directions
Stir the gochujang, sugar, the tablespoon of sesame oil, and the water into a sauce and set aside. Heat the cast-iron skillet on the grill until very hot, about 425°F.
Season each vegetable separately and quickly: wilt the spinach and sprouts in a splash of oil with a little garlic and salt (about 1 minute each), then sauté the carrot, zucchini, and mushrooms the same way, 2–3 minutes each. Keep them in separate piles.
Film the hot cast-iron skillet with the remaining neutral oil and press the warm rice in firmly and evenly. It should sizzle on contact.
Cook the rice undisturbed for 8–10 minutes, until the bottom is deeply golden and crisp — you will hear it crackle.
Meanwhile, fry the eggs sunny-side up on the griddle or in a second skillet until the whites are set.
Arrange the vegetables and eggs over the rice, finish with the sesame seeds, and serve in the skillet. Spoon the sauce over at the table and mix everything together, scraping up the crisp rice.
Grilling tip: The crust is the point — resist stirring the rice, and let the skillet get properly hot before the rice goes in.
