A wholesome rice bowl of classic bibimbap vegetables, beef and a gochujang sauce! Enjoy it at home with this easy bibimbap recipe. You can omit the meat and egg for vegetarian or vegan bibimbap.
What is bibimbap?
Bibimbap (비빔밥) is a large bowl of rice topped with an array of individually prepared vegetables and meat and served with a gochujang (고추장) sauce. Bibim means mixing, and bap means rice. The mixing usually happens at the table by the diner.
Once you mix the vegetables, meat, and rice with a spicy gochujang sauce, you can enjoy a delicious harmony of different flavors and textures with every bite. This wholesome rice bowl is one of my absolute favorite Korean comfort foods!
In Korea, there are many different types of bibimbap depending on toppings, regions, sauces, etc. Sannamul (산나물, wild vegetables) bibimbap, jeyuk (제육, spicy pork) bibimbap, haemul (해물, seafood) bibimbap, and yeolmu (열무, young radish greens) bibimbap are a few examples.
The most famous bibimbap, however, comes from Jeonju, the capital city of North Jeolla Province. Jeonju bibimbap is known for quality ingredients and elaborate preparations with as many as 30 toppings.
At home, we often make this dish using the side dishes left over from previous meals. It’s a delicious way to use up the leftovers. But, you can easily make it with a few freshly made simple side dishes. Hope you enjoy it at home with this easy to follow bibimbap recipe.
Once you mix the vegetables, meat, and rice with a spicy gochujang sauce, you can enjoy a delicious harmony of different flavors and textures with every bite. It’s one of my absolute favorite Korean comfort foods! Hope you enjoy it at home with this easy to follow bibimbap recipe.
Bibimbap Ingredients
As mentioned above, there are many variations of bibimbap. The most common type of bibimbap includes beef and a few vegetables and is usually topped with a sunny side up fried egg.
For the meat, bulgogi style beef is most common, but you can also use ground beef seasoned the same way. You can also use chicken bulgogi or spicy pork if you like.
While bibimbap vegetable options are endless and you can use any number of them, here are common bibimbap vegetables that I used in this recipe:
- Beansprouts (sukju namul, 숙주나물) or soybean sprouts (kongnamul, 콩나물 ). In Korea, kongnamul is more common in bibimbap.
- Spinach (시금치)
- Cucumbers (오이)
- Mushrooms (버섯): Pyogo beoseot (표고버섯) is classic, but you can use any mushrooms you like.
- Carrots (당근): You can use red or orange bell peppers instead.
Other common bibimbap vegetables include zucchini, mu saengchae (radish salad), onion (sliced and sautéd), bellflower roots (doraji – soaked and sautéd), gosari (fiddlehead ferns), lettuce leaves, red cabbage, kimchi, gim (roasted seaweed sheet, aka nori) and so on. Also see my collection of 15 Korean vegetable side dishes for more options.
Which rice to use
Koreans typically use short grain white rice for this dish. If you want to make this Korean rice bowl even healthier, use short grain brown rice or mixed grain rice instead. If short grain rice is not available in your area, use any rice you can find.
Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice should be a little drier than usual for best results.
Bibimbap sauce
The most common bibimbap sauce is gochujang, but other sauces, such as yangnyeom ganjang (soy sauce based) and doenjang are also used. If you have a tub of ssamjang, it’s great as a bibimbap sauce as well.
The salty, spicy, and slightly sweet and umami packed gochujang doesn’t really need much of anything else for bibimbap. I simply use some water to thin it out for easy mixing and add a little bit of sugar and sesame oil. That’s it! The thickness and sweetness of gochujang vary, depending on the brand. Also, if your gochujang has been sitting in your fridge, it probably has dried out a bit too. Adjust the amounts of water and sugar accordingly.
How to make it
This recipe seems long, but it’s actually a collection of several basic side dishes (banchan) that are very simple to make. Season individual toppings lightly as everything will be mixed with a gochujang sauce.
Beef: Unless you’re using pre-cut bulgogi meat or ground beef, cut the beef into thin, bite sized strips/slices. Mix in the marinade ingredients and marinate for about 20 minutes. Sauté in a skillet for 2 – 3 minutes over high heat.
Vegetables: The vegetable toppings are basically namul dishes (seasoned vegetable side dishes). They are either blanched, salted or stir-fried before being seasoned with a few basic seasoning ingredients.
For the beansprouts and spinach, bring some water to a boil and blanch the vegetable. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with the seasoning ingredients. If using soybean sprouts (kongnamul) instead, I’ve added it in the recipe card under More Vegetable Options.
Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 – 15 minutes. Squeeze out excess liquid. Toss with the seasoning ingredients.
For the mushrooms and carrots, thinly slice them. Sauté each vegetable in a lightly oiled skillet for 1 – 2 minutes over medium-high heat, sprinkling salt and pepper to taste. You can cook zucchini or onion slices the same way, if using.
An egg can be sunny side up, or fully cooked. Sometimes, only a raw egg yoke is used, which is typical for Jeonju bibimbap.
Dolsot bibimbap
You can simply serve bibimbap in a large bowl at room temperature. However, when it’s served in a sizzling hot stone bowl (dolsot), your dining experience will rise to the next level. The hot stone bowl gives the bottom layer of rice a nice golden crust, and the rest of the bowl sizzles while being mixed.
Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.
There are various types of stone pots or earthenwares available at Korean markets and/or on line. If unavailable, use a cast iron pan or a casserole dish for the similar effect.
Vegetarian or vegan bibimbap
Making a vegetarian or vegan bibimbap is easy! Simply skip the meat and egg. A few vegetable toppings will be great, but tofu is a great meat substitute and a protein option. As I showed in my tofu bibimbap recipe, pan-frying the tofu enhances the nutty flavor of the tofu and gives it a nice chewy texture.
If you have vegetarian/vegan kimchi, slice it up a little. It will make a nice addition to your rice bowl.
More bibimbap recipes
Tofu Bibimbap – vegan
Spring Bibimbap with Canned Tuna
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
Rice:
- 3 cups short grain rice
Meat:
- 8 ounces thinly sliced tender beef (rib eye, sirloin, etc. or ground beef)
- 1.5 tablespoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 2 teaspoons cooking rice wine (Mirin or Mirim)
- 1 teaspoon minced garlic (This recipes needs 2.5 teaspoons minced garlic in total. Mince it all at once for efficiency.)
- 1 tablespoon chopped scallion (This recipe needs 4 tablespoons, 1 or 2 scallions depending on the size, in total. Chop them all once for efficiency.)
- pepper to taste
Vegetables and eggs:
- 8 ounces mung bean sprouts (sukju, 숙주) or soybean sprouts (kongnamul, 콩나물) - see more vegetable options below.
- 1 bunch spinach, about 8 ounces
- 2 small cucumbers, about 5 ounces
- 4 ounces mushrooms (shiitake, white, cremini, etc.)
- 2 medium carrots, about 5 ounces
- 1.5 teaspoons minced garlic, divided
- 3 3 tablespoons chopped scallion, divided
- sesame oil
- sesame seeds
- salt
- 4 eggs - optional
- cooking oil
More vegetable options
- 8 ounces Kongnamul (soybean sprouts)
- 10 ounces mu (Korean radish)
Bibimbap sauce
- 4 tablespoons gochujang, 고추장
- 2 teaspoons sugar - adjust to taste, 1-3 teaspoons
- 1 tablespoon sesame oil
- 1 tablespoon water
Instructions
Rice:
- Cook the rice, without soaking and using a little less water than the amount you normally use. The rice for bibimbap should be a little drier than usual for best results.
Meat:
- Beef: Cut into thin 2-inch long strips. Mix in 1.5 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.
Vegetables:
- Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and briefly blanch, about 1 minute, flipping over once. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon).
- Spinach: Blanch the spinach in salted boiling water only until wilted, about 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt (about 1/2 teaspoon).
- Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt (about 1/2 teaspoon) over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
- Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté each vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (about 1/4 teaspoon).
More vegetable options:
- Kongnamul (Soybean sprouts): Bring 2 cups of water to a boil. Add the soy beansprouts and boil for 2-3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon) to taste.
- Musaengchae (spicy radish salad): Cut 10 ounces of Korean radish (mu) into matchsticks. Add 2 tablespoons of chopped scallion, 1 tablespoon of gochugaru, 1 teaspoon minced garlic, 1/2 teaspoon salt (or more to taste), 1 teaspoon sugar, and 1 teaspoon sesame seeds. Mix everything well.
Optional Eggs:
- Fry the eggs sunny side up or to your preference.
Bibimbap sauce:
- Combine all of the sauce ingredients in a small bowl and mix thoroughly.
Assembling:
- Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce.
- For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.
Certified Eater says
Honestly this is an amazing website that shares a meal from Korean culture with such detail.
Tammy Mango says
I love all of your recipes! All of your dishes remind me of my mother’s cooking.
Boaz Tepper says
Really great recipe! I added some rice vinegar to the bibimbap sauce to make it a bit more complex. I also sprinkled some white and black sesame seeds over the egg for garnish. Turned out both beautiful and so tasty that I ate it way too fast! Haha
Lora says
Hi what type of rice wine should be used in this recipe? I took a look at your Korean Essential Seasoning Ingredients section, but am still a bit confused.
Hyosun says
You can use any cooking wine such as Mirim (Korean) or Mirin (Japanese).
Danny Van gessel says
what kind of brand?soy sauce do i need for korean style of cooking like bibimhap
i am trying to eat more korean, so i want to buy good products * only the best 😛
i use for chinese cooking Lee Kum Kee Premium light soysauce.
Hyosun says
Please see the soy sauce section of my Korean Essential Seasoning Ingredients.
https://www.koreanbapsang.com/korean-pantry-seasoning-ingredients/
Sylvia says
Thank you for this great/ easy to follow recipe. I prepared this for lunch today and it turned out excellent. This is the second time Ive used your recipes and they’ve delivered perfectly each time.
Hyosun says
So glad to hear that! Hope you find many more recipes you like on Korean Bapsang. Thanks!
Celia says
We love this recipe, it’s so easy to follow and the flavors are great. The first time I made it we were hosting the first nights dinner for a family gathering of about 18 people…..it was a huge hit. It was nice to be able to prepare everything but the eggs ahead of time. Tonight we’re having it for just the 2 of us, hoping for leftovers 😉
Hyosun says
Wow that was a lot of people! Glad it was a huge hit. Yes leftovers are great!
Marilyn says
Great as usual! I made mine with ground beef, cucumbers, spinach, mushrooms, and musaengchae (all prepared as listed here), and it was delicious without additional sauce. My (Korean) husband ate his with gochujang and liked it, too.
Christina Tran says
Hi Hyosun,
Thank you for taking the time to create such beautiful content. Your recipes are easy to follow and delicious! I don’t have a lot of good Korean restaurants where I live. You made cooking Korean food easy.
Thank you,
Christina Tran
Jennifer J says
Hello! I LOVE bibimbap and the difference was in the gochujang sauce! I used a different gochujang recipe you posted that uses:
– 2 Tbsp gochujang
– 1 tsp sugar
– 2 tsp sesame oil
– 2 Tbsp water
– 1 tsp vinegar (I used rice vinegar)
– 1/2 tsp minced garlic (I omitted – too lazy)
Thank you for sharing your recipes! I love your relationship to Korean food, the instructions, and pictures! It helps Korean-Americans like me create dishes I grew up with! xoxo
Kerry says
Made this for the first time tonight it was delicious will definitely make again whole family enjoyed it. Thank you
Hyosun says
Oh I’m so happy to hear to hear that!! Thank you for letting me know.
Lucy says
I made this recipe as a way to use leftover pulled pork and coconut rice! I just needed to heat up the rice and season the pork as you suggest for beef. It was quick work to saute some carrot sticks, mushrooms, and yellow squash. I seasoned them each differently and also made some spicy radish. This was all accomplished in the time it took to salt the cucumber. We had store-bought kimchi and do you know they actually sell bibimbap sauce, even in Georgia? The store-bought kind tastes much like spicy ketchup, so as someone suggested ketchup could be substituted for kids who don’t want spicy. I’m very happy with the recipe, thank you for posting (and reposting).
Fernando Alerts says
Thank you for this bibimbap recipe. Will try it next weekend.
Hyosun says
My pleasure. Enjoy!!
Matt Jones says
Easy to follow and delicious! Another perfect recipe! Thank you!
Ob says
Thank you so much Koreanbabsang.com.
All of your recipes are great!
Becky F says
I have made this recipe 3 times now. Only one of my kids eats it with the gochujang sauce, but we all love it, even if some of us only eat a few of the components. We use jasmine rice, since that’s our favorite. Once I made it with white onion instead of scallion (or green onion, since we have limited options in our small town grocery), which gave us another sauteed veggie option, and that was a good variation. I appreciate how versatile this recipe can be.
Gina Abbas says
Thank you! I’m Korean American adoptee. I didn’t grow up eating Korean food; however, I was exposed to kimchee. It’s in my DNA. I love Korean food. Since, I do not have a Korean mother to teach me the art of cooking Korean food, I am teaching myself. Thank you! Jina
Naomi Barton says
My family and I used to eat this at Gwangjang Market in Seoul – and I always wanted to recreate it now that I living in New Zealand. Thank you for such a great recipe! We all enjoyed it so much!
Hyosun says
Hi Naomi! I’m happy to hear you recreated your Gwangjang Market favorite with my recipe. I miss Korea so much and hope we all can visit there soon.
Monika says
I love this recipe! It’s a fair bit of work, but worth every effort. I changed computers and lost my bookmarks, and I’m so glad I was able to find your site, and this recipe, again. Thanks for all you do.
Danielle says
Delicious! Thanks to you i have another healthy meal on rotation. I have always been deterred by not knowing how to make that sauce but it was SO easy and delicious.
Sandra says
I love bibimbam so much 🥰❤️
Doug says
This is the BEST. I love BiBimBap (BBB) and have had it in restaurants in Korea as well in the US. I also love cooking and am not deterred by the time it takes to prepare the vegetable side dishes. I got Gosari (fiddle head ferns) on line. You can’t have BB without the authentic sides, and gochujang sauce! I like to use leftover bulgogi or marinated short ribs with the BBB. Now I’m shopping for a good deal on stone bowls to make Dol Sot BBB.
Diosne Hermann Erika says
Nagyon jó és igazán szép receptek. Köszönöm hogy megismerhettem a Koreai nemzeti ételeket.
Hyosun says
Hungarian! Thank you!
John Russel says
I absolutely love this dish, thanks for letting me enjoy this part of the South Korean culture in my own home!
Paual says
so I love gochujang and spicy food in general but when I cook I try to cook for the whole family. Hubby and I can do the sauce any tips for making a kid friendly version? (3 year old kiddo, not teenager). I feel like you need some type of sauce for this. The egg may work but not sure if it’s really enough.
ps. so glad I came upon your site. hubby is 1/2 Korean but doesn’t speak or know much about it (sad sad sad) and my little one is 1/4 Korean but since I only know how to say hello and thank you there’s really no way for him to know anything about his heritage except through food. At least I can follow a recipe and still introduce him to a small part of his background.
Hyosun says
Thanks for sharing your stories! How nice of you to try to keep your family’s Korean heritage alive through food! You can use a soy sauce based sauce for your child. The sauce recipe is in my tuna bibimbap post, and you can omit chili pepper flakes (and garlic if desired) from it. https://www.koreanbapsang.com/spring-bibimbap-with-tuna/
Nichole says
For kids: mine used ketchup. My husband is Korean and that was something his mother used to offer if you didn’t want the heat.
Barb says
If I put all the food into food water after cooking, won’t that make the foods cold?
How do I reheat them…or do I HAVE to get a stone dish.
I want to make this next weekend.
Thanks!!
Hyosun says
I don’t quite understand your first question. What do you mean by put the food into food water? You don’t need to reheat all the vegetables. You want your rice to be warm though before serving. A stone bowl is nice to have but not a must. If you want your bibimbap sizzling, you can use a small skillet or a cast iron skillet instead.
James Linn says
how many calories???
Margaret Readdy says
Made this last night before a big snowstorm hit. I heated a large cast iron skillet in a 350F oven before preparing the rice and other ingredients. While sunny-side up eggs are cooking, I added oil and rice to iron skillet in oven and let heat for 5 to 8 minutes. I then moved the skillet onto the stove and heated until rice sizzled and then assembled dish.
Hot skillet was moved in center of table on two wooden cutting boards so that everyone could serve family style. A big hit served with kimchi on the side! Dish stayed hot and delicious throughout meal.
Thank you, thank you! A perfect meal for my sons to learn how to prepare.
Hyosun says
Wow that was well done! Thank you for sharing your experience making it in a cast iron skillet and for the nice words.
Connie Yang says
First, thank you so much for all your recipes. I love it! I recall you had a very yummy sauce for the bibimbap that had meat in it. It use to be a link on here. I can’t find it. Do you still have it? I miss that sauce and would love to make it again.
Yukirei says
Hi Hyosun, your blog is AMAZING! Even just reading it while traveling inspires me. I’ve always just used gochujang straight out from the container so thanks for enlightening me on how to take it up to the next level. And I love your ingredients list section too I will definitely be armed with this on my next trip to HMart!
Hyosun says
Thank you, Yukirei!Hope you enjoy many recipes from my blog.
JKAY says
Hi Hyosun, have made bibimpap using your recipe a few times and it has always turned out great. Thanks for sharing!
Hyosun says
Oh thank you, JKAY! I’m delighted to hear that.
Jeff Sherman says
Thank you, Hyosun! Your blog is awesome and when I finally found some gochujang in my small town supermarket I couldn’t wait to try your bibimbap recipe. This dish was as good as, if not better than any I’ve had in any Korean restaurant! The sauce is incredible and the banchan was fantastic! I’m going to get a couple of dolsots and make this meal regularly… and I also love your spring kimchi. Actually, all of your recipes are great. You should write a book!
Jeff Sherman says
Thank you, Hyosun! I finally found gochujang and I couldn’t wait to try your bibimbap recipe. It was as good as, if not better than any I’ve ever had in any Korean restaurant!
I am so happy… the sauce is incredible and the banchan was great. I am going to get a couple of dolsots, and I could easily see eating this dish every week… thanks again for your blog!
Natalie Wai says
Just tried this and the kids and I love it
Hyosun says
That’s great to hear! Your kids must have good taste. Thank you so much for letting me know!
Candy Love says
This recipe is simple and delicious. The Korean style of cooking and eating is my life and I thank God everyday for my Korean sisters and brothers in food!
Hyosun says
Thank you!
moran says
That was great, lady
Army says
I made this for my family yesterday! It took me 3hrs but it was worth it! It tastes so good!
Hyosun says
It will take less time as you cook more of these side dishes! Thanks for trying it our, and glad you enjoyed it! Cheers!
Jane Metzger says
My husband and I lived in Korea for two years. Love the food. I have been looking for a recipe for a what looked like a donut holes. We bought it from a street vendor and it was available only in the winter. On the inside it seemed to have a mixture of sesame and cinnamon. Are you familiar with this? I have been searching for years.
Hyosun says
hmm not sure what you’re talking about, but I’ll update if I can think of what it is. You’re not talking about hotteok, are you?
John says
I’m not sure, but I believe the item you are talking about is chapssal (sorry if I misspelled it). When I lived in Korea, I loved getting them from the street vendors. Always seemed to have something different inside depending on the vendor. I always called them Korean Donut Holes, until one of my friends wives laughed at me and told me what they are actually called (which I may still have wrong).
Mark says
First, when I want authenticity, I look at your recipes first. They are fantastic! Living in The mountains of PA makes it difficult to find certain Korean ingredients, so I travel to Rochester NY to obtain them. However, I harvest and eat several wild and native plants and mushrooms, and commonly switch out ingredients. This last time, I used fresh stinging nettles instead of spinach, fresh fiddle heads for fernbrake, and wild ramps in place of green onions. I also grilled some morel mushrooms for that “over the top look”. Best meal any of us EVER HAD!! I also made a kimchi of fiddle-heads and ramps, as a side taster. I love your stuff. Thank you so much.
Christina Franco says
I made the zuchini receipe to round out my store bought “sides” and it was delicious!
Jennie says
My family loves to eat bibimbap. We used to live near a place where we could get it readily but now are too far away. Have enjoyed making your recipes. Really like the marinade that goes on the beef for the bibimbap. Gives it such a good flavor.
Hyosun says
Glad to hear you enjoyed making bibimbap at home! Bibimbap is a favorite of mine too.
pd says
Thanks for sharing your recipe. This turned out delicious.
Hyosun says
Awesome! Thanks for letting me know.
Bibiana Beardsley says
We made this for a big family dinner in honor of the Olympics. Making all the side dishes was super easy and much tastier than if we’d bought them at the Asian store. We also fried the rice and made it dolcet style.
Thank you for such an easy and delicious recipe.
Hyosun says
I’m delighted to hear you made bibimbap at home. I know it looks daunting at first, but glad you tried and found it not to be. You’re the second person letting me know about making bibimbap to celebrate the Olympics. Great choice! Thank you very much for choosing my recipe!
Momof5 says
Made this as part of our Olympic celebration. It was excellent and once everything is cut not too hard to make. Everything tasted fantastic and had good flavor. Typically I’m not great at fixing Asian cuisine but this recipe was super easy to follow and I think we got a good example of what Korean food tasted like. None of us had ever had any Korean food at all so this was excellent.
Hyosun says
Aww I’m so happy to hear you made a Korean dish to celebrate winter Olympic. What better way to celebrate the Olympic that’s happening in Korea, than with Korean food! You picked a great dish as well. Thanks a lot for making my recipe part of your celebration!
Michelle says
Thank you for doing such a wonderful job with your blog. I absolutely love it!! I want to start cooking delicious Korean food and your blog was the first one that popped up on Google, and I will use it for all my Korean recipes. I love your easy to understand explanations and beautiful pictures. Everything looks delicious.
Christine says
Thank you for sharing this recipe! We love to order this when we’re at a Korean restaurant. I decided to find a recipe to see if I could make it at home. This turned out great! What took the most time for me was prepping all the ingredients since my knife skills aren’t the greatest. Thank you again for sharing and I plan to try more of your recipes.
rob says
i made this yesterday using rice, beef, carrots,mushrooms, spinach and used my cast iron pan to assemble. delicious.
Hyosun says
Sounds great! I can only imagine crispiness of the rice on the case iron. Thanks for the note!
d says
Thank you for sharing this. We never heard of this dish, but saw it on a cookery show and it looked intriguing.
I did a random search and your recipe looked attractive and instructive. It guideposts me to be able to use what I had to hand for a delightful supper last night.
First taste of Korean food went down a hit!
Hyosun says
Wow I’m impressed to hear you chose this dish to try as your first taste of Korean food! I know this dish involved quite a few steps and some people feel intimidated to try. I’m very happy to hear it went well! You’ll definitely find most of the dishes on the blog approachable. Thanks for taking the time to leave me a note! You made my day.
STEVE S. says
Dear Hyosun, Last year I bought a Dolsot (from Korea Town in L.A.) to make bibimbap at home but I was always uncomfortable until I saw your recipe. I’ve seen many bibimbap recipes on the Internet but yours appealed to me the most. Well, today I made at home. For the meat, I used leftover brisket meat I BBQ-ed. I also left out the cucumbers as I was running out of energy. I also coated the inside of Dolsot with oil to prevent rice from sticking. Nonetheless, the rice was crispy. This dish was supposed to be for 4, but me and my wife finished it by ourselves. Now that I made bibimbap, I am hooked and will make more often.
An advice for the first-timer is “Have all ingredients ready and cooked before you assemble in the Dolsot.”
A question for Hyosun: My gosari had flower buds. I trimmed them. Could these flower bud be eaten or cut them off as I did?
Thank you for a wonderful recipe…
hermay says
This is absolutely one of my favorite Korean foods. I almost eat it every other day! Thank you, ma’am, for posting this! <3 Hope to make this some other time. 🙂
Hyosun says
You’re welcome, Hermay! It’s a favorite of mine too. Thanks for coming by and leaving the comments!
Bara says
Hello hope you are doing well.
Currently I am leaving in South Korea. I use your recipes almost everyday. my kids love bibimpap. I found your site and recipes very useful for my family.
I would like to ask, if it would be possible if I create android application for your site, and may be translate it to many languages? ( actually I am also not Korean )
I would definitely mention your site name for copyright.. Is that will be ok for you? Will you give your permission to so?
I think that would be wonderful android application with step by step pictures.
How do you think?
Hyosun says
Hi Bara – I’m doing well. Hope you’re too. Thanks for using my recipes, however, I am sorry I have to say no to your request for various reasons. I hope you understand.
Danny Harbison says
While living and working the Republic of Korea, I was fortunate enough to live in the province where Bibimbap originated (Near Jeonju) or at leas that is what I was told by my Korean friends. It quickly became one of my favorite “go to” meals there.
Nina S says
omg i made it for myself and i love it so much! its so delicious.
Maddy says
I love bibimbap, and I made this for the first time with my friend today, and it was so good! Tastes just like bibimbap from the restaurants!! Thanks so much for this great recipe
Hyosun says
That’s great to hear! I’m sure you will be making it over and over. Thanks for letting me know how it turned out for you!
Pheesao says
Hi,
In my home, we eat 95% Asian style in my home. It’s rare that we eat American food. Only when my husband feels like cooking. I was raised in Thailand & never learned to cook it. Where can I find the stone bowls for Bibmbap? I make a Thai version of it, but without the crispy rice. I do make crispy rice in the pan, as I make my rice, but I’d like to make it an easier, guaranteed way, with the stone bowl. It’s harder to make in the pan & if I get busy for one minute too long, it will scorch the rice, not crisp it. Scorched rice, ruins the whole pan of rice. It makes it smell bad, too. My husband loves his crispy rice. Every time he hears me getting ready to make rice, he calls out for me not to forget to make it crispy for him. As if I could forget what he calls out almost daily. 🙂 I have been following you for a couple of years and love your recipes! I have added many of your Korean dishes to our daily meals. Thank you for taking the time to take the beautiful pictures and writing down your recipes and memories, for us to share. Pheesao
Johanna says
Thank you so much for this recipe! It is the best Bibimbap i have tried and even friends of mine loved it.
Marillin Reyes says
Hi my name is Marillin And I’m an American Puerto Riquen. I was stationed in Korea for two tours while serving in the U.S. Army. I loved the culture then and I love it now. The food is amazing!!! My daughter and I are allergic to seafood so we miss out on many of the beautiful dishes that include any traces of seafood. But we try just about everything else. I used to be a cook in the Army and we had Korean National work along side of us. I was treated to many of their special dishes. Just me though; they loved me. I can’t wait to cook all these delicious recipes. Thank you for sharing.
Hyosun says
Thank you for sharing your stories! Hope you enjoy my recipes.
Holly amparan says
Have made this once before and are making tonight. Recipe is wonderful with any combintation of veggies. We grate the veggies and just. Marinate the cucumber and carrot since my kids dont like cooked veggies. I wouldnt do this with anything but good quilty eggs since i feel there the star of the show.
Hyosun says
Sounds great! It shows how versatile bibimbap is. Yes fresh eggs!
sandy says
Just made this for the first time with wathever vegetable I had left in my fridge (Turnip tops, green beans, chinese white cabbage) plus some organice minced meat I bought from the market….marinating is key… and then it doesnt mather what crunchy vegetable you use….it will all taste amazing.
I just had this dish once before in a restaurant, but all the flavours seemed to match my memory. I’ve finished all I made within minutes after serving….omg.
Gimbap says
i really like this dishes… please keep hard work!
Linda says
I just made this for my family and everyone loved it. My children are 10 and 7, so I just added less of the spicy sauce to their bowls. I’ve tried different recipes on the web before, but this is the best one I’ve found. I can’t wait to try other recipes on your site!
Hyosun says
Awesome that your children love bibimbap! Thanks for the nice words!
Rebecca says
So I want to make this dish tomorrow night but I can’t find any Korean chili paste. The nearest Asian supermarket is about 40 minutes away 🙁 what can I substitute with? I’ve heard that the sauce makes a big difference and I don’t want to get it wrong.
Hyosun says
For this classic bibimbap, there’s no substitute for Korean chili paste. You can use a soy sauce based sauce I have for tuna bibimbap (https://www.koreanbapsang.com/2013/05/spring-bibimbap-with-tuna.html), but it’s going to be very different. Hope this helps.
Clara says
I’ve tried making this dish and it was fun. Very quick and easy. Thanks for the help. 🙂
Hyosun says
Excellent! Thanks for letting me know.
80 says
Thank you so much for the post on this meal. Great flavors and very easy to follow. The only problem I found was being able to wait, the time it took to prep and cook all the ingredient.
Thanks again
Bren Ramos says
Hi! Thanks for the recipe. I’ve been wanting to try to cook bibimbap coz it’s one of my favorites already. My question is, can I use olive oil instead of sesame oil? Will the taste differ if I use olive oil?
Hyosun says
Sesame oil is an important ingredient for creating authentic Korean flavors. Use olive oil if you want, but it will taste different.
Bren Ramos says
Oh ok. Noted! Thank you for your response. Will try cooking this on weekend. 🙂
Allison says
You should make an app for your recipes! I use my ipad all the time to follow your instructions as I cook! 🙂
Hyosun says
Thank you, Allison! though I don’t even know where to begin… All too much high tech stuff for this old Korean lady. sigh…
Sue | My Korean Kitchen says
They look beautiful! Did you also change your camera?
Hyosun says
Thank you, Sue! Great to see you. No, the same camera and lens I’ve had for a while. My photography skills are still hit or miss. He he…
Linda FIN says
Thank you so much for making this simple and short! I usually need to check the recipe every 2 minutes when I’m cooking to make sure I’m doing everything right. This just makes it so easy! 🙂
Hyosun says
I’m glad you find it easy. Thanks for letting me know.
jessica Leonard says
I practiced making this dish using your website when we lived in Korea. Now that we are back in the states my son asked for this for his birthday. It was just as good!
Hyosun says
Aww that’s great to hear! Thank you so much for letting me know.
Shilpee says
I am going to make Bibimbap tis weekend!
Hank you for the recipe!
Hyosun says
Sounds good! Enjoy.
soldierzgirl says
Thank you!! This is the easiest explanation of this recipe i have ever seen
Hyosun Ro says
Thank you! I’m very happy to hear that!
Dana says
Hi! The dried fern frake has little leaves on the ends, do I cut them off or can I eat them as well?
Hyosun Ro says
You can eat them. Enjoy!
Rodolfo Garabot says
I came to know about this magnificient dish when I did a feature coverage about it. At first, I wasn’t able to appreciate it. For the record, I have a whole day shoot and that made me lost my appetite. But fate intervenes, I accidentally spotted a similar dish at the mall and have tried it. And the rest is history.
Should I say, Bibimbap is quite interesting dish for one, it has a very good preparation, it comes with finest ingredients, vegetables that are not hard to find. Plus the fact that it is very nutritious and just enough to satisfy a hungry tummy without leaving you any guilt.
And I am very HAPPY that it is an ASIAN dish.
Alfredo Di Stefano says
Dear Hyosun: I have been eating Bi-Bim-Bap for years at Korean restaurants. Never thought of making it at home until I stumbled on your recipe. Since then, I made it twice. I use a large Dolsot bowl to assemble the ingredients. I don’t mix the ingredients when I place the Dolsot bowl on the stove. Everyone in my family loves the crispy rice at the bottom. Thanks for this lovely easy method.
Roger says
Hyosun: I use to fly to Seoul every two weeks for years and almost every day that I was in Seoul I had Bibimbap for breakfast, lunch or dinner. I truly love the combination of the rice, vegetables and meat. At times I would eat it with no meat and it was just as good. The gochujang sauce in my mind is what makes the dish so unbelievable. Tonight I made it for the family using you recipe and they went nuts over it. I also made a fresh batch of Kimchi that I just love. I was in Korean overload tonight. Thanks for the great recipe. Your recipe is easy and as good as all the Bibimbap I use to eat in Korea.
Thanks for sharing!!!!!!!
Hyosun Ro says
Hi Roger – I’m totally THRILLED to hear your family went nuts over it! I know it was a lot of work for you, but it definitely sounds like it was totally worth it. Wow kimchi too? Very nice. Hope you and your family enjoy kimchi as well. Thank you so much for choosing my recipe and letting me know how it turned out!!! Means a great deal to me. I’m so looking forward to hearing more about your Korean cooking. Cheers!
nawouri ezane says
Really excited to try bibimbap at home..
Erin says
I have seen on the Travel Channel that an emperial version of bibimbap can have up to 28 different ingredients. I have eatened deep fried square of kombu and ginko nuts added to bibimbap. Do you know of any other ingredients that are used in Korea and are not common in the bibimbap version outside of Korea?
Hidayatul Akmar says
i usually see there is an egg in the bibimbap i saw on tv..the egg was raw or cooked??
Hyosun Ro says
Egg is usually cooked sunny-side up, but some people use a raw egg too. You can cook any way you want, but runny yoke sort of works as a sauce, giving the rice moisture and flavor. Thanks for visiting!
Anonymous says
I do have a question though – when making it in a stone bowl, do you preheat the bowl in the oven then add oil and rice? Or do you oil the bowl, add rice and place it in the oven until it sizzles? My bowl didn’t get hot enough so the rice didn’t get crispy – it still tasted wonderful though!
Hyosun Ro says
I usually heat it on the stove top until it gets very hot, and then add the rice and cook for a few minutes until the rice sizzles. Try it on the stove top next time.
Anonymous says
It was truly wonderful, it took me back to Seoul for 20 mins! Thx.
Hyosun Ro says
That’s great to hear! Thanks.
Jimmy78 says
Absolutely great! I was stationed in Korea and I love the food. Made this for the first time yesterday and I’m pretty proud of myself, it turned out great. Thanks!
Hyosun Ro says
Hi Jimmy – I’m very proud of you as well! And happy to hear it turned out well for you. Thank you very much for your service in Korea. Also, I thank you for using my recipe and for taking the time to leave a feedback for me and other readers. Cheers!
Nammi says
is there a substitute for gosari?
Hyosun Ro says
You can simply omit it and add other vegetable(s) such as stir-fried mushrooms and onions. if you want. Enjoy!
Unknown says
The only thing is missing is the egg “sunny side up” or “over easy” on top.
Monikamcd says
This recipe is amazing. It is one of our favorites. Thank you for your wonderful blog.
Hyosun Ro says
You’re welcome! Thanks for using my recipe!
green Chili peppers says
I really like this serving dishes… thanks for sharing with us.
Ingrid says
Bibimbap is one of my favorite meals but I’ve never tried making it until I came across this webpage and made it tonight for dinner. I think this is one of the best things I’ve made! It took awhile and I had to make my own gochujang, but it turned out just great and was well worth the effort. Thank you!!
Hyosun Ro says
Happy to hear that! Thanks for letting me know. Cheers!
Trixiebella Suen says
Tried this in a Korean restaurant in Ireland, my cousin told us to try Korean food and this was amazing loved it! If there was Korean restaurant in the U.K where I live I would go asap xD but sadly I think it’s only big cities which has Korean restaurant. =(
Kim Eun-mi says
Keke my boyfriend made this dish on our first date I fell inlove with him right away after watching him cook lol he added a little roasted ground sesame seeds into the mix and it was yummy.
The next morning he used the leftovers of this dish for pancakes, I love this blog and have started to cook also thanks to you and my amazing korean boyfriend I showed him this blog and now he reads too
Anonymous says
Can I put chicken instead of beef? And which part of chicken should I use? I’m a very new cook, with no ecperience in cooking! ><“
Hyosun Ro says
I see. Any part! Use what you like, but dark meat will probably go better with this dish. See the chicken recipe here: https://www.koreanbapsang.com/2012/03/dak-bulgogi-korean-bbq-chicken.html#.UG912E3A_s4
Hope this helps! And don’t hesitate to ask if you have any other questions. Thanks for using my recipe!
Anonymous says
Can I put chicken meat instead of beef?
Hyosun Ro says
Sure you can put anything you want.
Juls says
This is one of the most known Korean food in our country.
laning says
We just had this for our lunch. We love it.. thank you for such detail instruction
Banana Boat says
I’ve always enjoyed this dish when out and since I found this I make it at home often, my family and I absolutely love this. We’ve even gotten my husbands family hooked 🙂
Hyosun Ro says
Oh I’m so happy to hear that. Thanks for letting me know!
Amanda says
I am so excited to make this for my boyfriend. My local market has a lot of these veggie dishes prepared, but making it from scratch will taste fresher and be more cost effective. Thank you for such good instructions and photos!
Hyosun Ro says
Thank you, Amanda! Enjoy!
messymotto says
Just made some bibimbap last night and wrote a post about it linking people here to check out your great suggestions. It wound up being delicious! Thanks for the post
http://www.messofalife.com
Hyosun Ro says
Thank you for trying out my recipe and for the link. Yours look great!
Victor says
This is one of my Favorite Korean dish, while I was stationed there for 3 years. Thank you so much for posting 🙂
Nessie says
This recipe is so tasty!! Today I made it for the third time and I think it was my best yet. As a girl with no experience in Korean cuisine (safe for watching Kdramas and wishing I was there ^.^)I think that I did pretty well thanks to your detailed descriptions and photographs. I will try some more of your recipes (if I can find the ingredients!)
Jessica Tan says
Love your tips! I love bibimbap ! It’s dieting, low in calories and I eat it every day by cutting out rice and substituting it with microwaved chopped cauliflower and no meat! I might cheat and add one third bowl of brown rice.
Nami | Just One Cookbook says
I’m making this now. So excited to eat this! Wish I have a stone bowl…
Hyosun Ro says
Hi Nami – Thanks for trying out my recipe! It’ll be still delicious without stone bowls!
Lilluz says
I made this for my husband’s birthday and he couldn’t stop raving about it! Thanks 🙂
Hyosun Ro says
Oh that’s so sweet of you! Your husband is one lucky guy. Happy birthday to him!! Thanks for trying out my recipes and letting me know how it turned out.
Hyosun Ro says
Thank you, Joanne! Hope you enjoy the dish as much as I do. This is definitely one of my favorites.
Anonymous says
I love your recipe! I love the step-by-step instructions on how to cook the ingredients, certainly makes it easier to follow =) I’ll definitely be making this soon!=) Joanne
Hyosun Ro says
Great idea Michelle! Let’s call that bibimbap wrap. I should try that since I really need to watch carb too.
Michelle K says
I just made this and it was so good. I used the spinach, carrots, sprouts, beef and zucchini. Since I am trying to stay low carb, instead of rice, I wrapped the veggies and meat in lettuce with a dash of your gochujang sauce. Delicious!
Hyosun Ro says
Stephanie – I am so happy to hear it turned out very well for you. It does get a little hectic with all these small dishes, but it sounds like you executed really well. Thanks for trying my recipe and letting me know how it went.
Stephanie says
My boyfriend and I just made this tonite with the beef, cucumbers, zucchini, sprouts, carrots and shitake mushrooms.
Delicious! I was a bit scattered making all the little dishes but that always happened when I make something for the first time. We’re having the left overs tomorrow.
Thanks for sharing! Plus it was really easy to glance at the recipe and find what I was looking for with the little pictures by each vegetable.
Hyosun Ro says
Thank you, Stephanie, for visiting my blog and leaving a nice comment. Hope you get to try the recipe.
Stephanie says
I have been looking everywhere for a good bibimbap recipe! This one looks perfect. Thanks 🙂
Anonymous says
i really like this dishes…
Eftychia says
This dish is so rich in flavours and colours. It looks very tasty. Thank you for sharing.
Hyosun Ro says
Susan – Thank you! I am glad to hear you are going to try. Let me know if you have any questions.
Cook With Susan says
I love this dish. It always seems like so much work to do at home. You have broken down the process so simply that I am going to give it a try. Thanks for the lesson.
Hyosun Ro says
Thank you very much for such wonderful comments! I am delighted to hear you tried my recipe and liked it. Hope to hear from you again soon.
Anonymous says
I have always loved bibimbap, but have never attempted to make it at home. Your instructions make it so easy, and your Red Pepper Paste Sauce is absolutely delicious! Thank you very much for providing such authentic, tasty and achievable recipes. They are of the highest quality found on the internet!
csk says
These photographs are fantastic! Definitely my favorite entry in terms of pictures. I’m going to have to try the actual recipe… though having tried the real thing made by you, I know it will be good!
Anna says
I luuuuuuuuv Bibinbap, I use to go all the time to this Korean restaurant in NY to have it. But since I moved to LA I didn’t find anything yet. I miss it. But now I have the recipe that’s great, it looks delicious.
Patrick says
mmmm this looks so good! i love korean food and recently started to love bibimbaps
Hyosun Ro says
Thanks for stopping by! Try it. It’s not that hard, and you will learn how to make a few Korean side dishes at the same time. Well worth the effort! Let me know how you like it.
Foodie says
I’m delighted to find a real recipe for this – my favorite Korean restaurant dish. I can’t wait to try it at home.
Hyosun Ro says
Thanks for visiting. Hope you try it. I would love to know how it turns out for you.
figtree says
I always order this when out, now Im excited to try it at home..thanks!!
Anonymous says
this is how I like to eat as well.. so good