Best Rice for Korean Bibimbap: Healthy Goodness in One Pot 

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Korean bibimbap in a bowl with text "best rice for Korean bibimbap".

It’s finally time to talk about one of my favorites in Korean cuisine: bibimbap. 

Anytime I’m craving something nutritious that’s also as delicious, this is my go-to meal to prep. 

It’s visually striking, and let’s be real: mixing bibimbap is oddly a fun experience. 

But let me share a not-so-impressive secret– I used to make the worst bibimbap ever. 

Maybe that’s an exaggeration, but the first few times I tried making this dish, it never felt or tasted right. 

But it all changed when I figured out the perfect rice for this Korean delicacy! 

Crowned Rice Variety for Bibimbap: Sushi Rice

Uncooked Japanese rice in a black bowl.

The formal name of this rice variety is Japanese short-grain rice, but in America, it’s popularly known as sushi rice.

As you can easily guess– this rice is used for sushi.

Since sushi and bibimbap have many similarities, it’s not hard to see why sushi rice is also the best rice for bibimbap. 

Reasons to Use Sushi Rice for Bibimbap

Perfect Texture: Sushi rice provides bibimbap with the ideal satisfying mouthfeel. Plus, it easily binds the ingredients together, making it easy to enjoy balanced flavors in each spoonful.

Flavor Absorption: Like most sticky rice, sushi rice can easily absorb the complex flavors from the vibrant ingredients needed for bibimbap. This quality, combined with sushi rice’s subtle sweetness, makes every bite flavorful.

Authenticity: By using short-grain rice instead of long-grain alternatives for bibimbap (like Koreans do), you’re giving tradition a respectful nod, making your bibimbap taste as authentic as possible.

More Rice Options for Bibimbap

Calrose Rice

I personally use sushi rice for bibimbap. But one of my closest friends (who’s an amazing cook, btw) frequently uses the varieties below for the dish instead. 

Mind you– her bibimbap has never failed me. So, I’d say these rice varieties can work just as well as sushi rice for this Korean dish! 

Calrose Rice

Calrose rice is a medium-grain rice variety that’s primarily grown in California. 

Though it’s not as sticky as sushi rice, this variety is still sticky enough to hold all the ingredients of the bibimbap together. 

Prior to writing, I asked my friend why she prefers Calrose rice over sushi rice for bibimbap, and she mentioned three golden reasons. 

Apparently, Calrose rice is easier to find, usually cheaper, and has a milder flavor! 

Short-Grain Brown Rice

Traditionally, bibimbap is always served with white rice. 

But, as Picasso said:

“Learn the rules like a pro, so you can break them like an artist.”

Using brown rice for bibimbap might not really be the authentic choice. But with brown rice, your bibimbap will have higher fiber content, a chewier texture, and lots of added health benefits! 

Will this grain still make your bibimbap taste good?

Absolutely. Provided that you’re the type of person who loves brown rice. 

My friend loves to alter between different kinds of brown rice for bibimbap. 

I personally love to use short-grain brown rice to still keep the dish relatively sticky (like it traditionally usually is). 

Rice Makes Bibimbap a Bop or Flop

The term bibim means mixed, and bap means rice.

Bibimbap literally means mixed rice, so you better choose the best grains for the dish! 

If you want an authentic-tasting bibimbap, choose sushi rice or Calrose rice. 

Want more nutrition in your diet? Feel free to opt for short-grain brown rice instead! 

Yield: 2

Simplified Colorful Bibimbap Bowl

Korean bibimbap

I call this the “lazy” bibimbap, as it doesn’t require hard-to-find vegetables yet still tastes delicious and authentic. As a bonus, it’ll be ready in half an hour if you cook fast enough

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 cup of cooked sushi rice
  • 1/2 pound of ground beef
  • 1 medium carrot (cut into julienne strips)
  • 1 small zucchini (cut into julienne strips)
  • 1 cup of fresh spinach (or frozen)
  • 1/2 cup of bean sprouts
  • 2-3 cloves of garlic (minced)
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of vegetable oil
  • 1 egg
  • Gochujang (to taste)
  • Salt and pepper (to taste)

Instructions

  1. Cook the sushi rice according to package instructions, then set it aside.
  2. Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds).
  3. Add the ground beef to the pan. Cook until it’s fully browned. Break it up as necessary with a wooden spatula. Stir in the soy sauce and sesame oil. Season the beef with salt and pepper. Set it aside. 
  4. In the same pan, sauté the carrot strips for 3-4 minutes until tender. Then, remove it, so you can proceed to sauté the zucchini strips for 2-3 minutes until tender. 
  5. In a new pot, blanch the spinach in boiling water for about a minute. Squeeze out its excess water, then set it aside. 
  6. In the same pot, blanch the bean sprouts in boiling water for about 2 minutes. After draining, set it aside. 
  7. Fry or poach an egg to your preference (soft or hard). Set it aside. 
  8. Assemble your bibimbap. Place a cup of rice in each bowl. Arrange the beef, carrot, zucchini, spinach, and bean sprouts on top of the rice. Place the egg on top.
  9. Add gochujang to taste and mix everything together before eating. I recommend starting with a small amount. 

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