Bibimbap

Bibimbap is a Korean rice bowl topped with an array of vegetables and meat and served with a gochujang sauce. Follow my easy step-by-step recipe to make the best authentic bibimbap! overhead shot of Korean Bibimbap Bowls with Beef, Vegetables and a fried egg served in a Korean Stone Bowl with a small dish of bibimbap sauce on the side - bibimbap recioe

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. It’s one of my favorite Korean dishes! Hope you enjoy bibimbap at home with this easy to follow recipe. 

Bibimbap Bowls

You can simply serve bibimbap in a large bowl at room temperature. However, bibimbap served in a sizzling hot stone bowl (dolsot) is highly popular at Korean restaurants. It’s my absolute favorite! The hot stone bowl gives the bottom layer of rice a nice golden crust, and the rest of the food sizzles while being mixed.

As you might have seen at Korean restaurants, there are various types of stone pots or earthenwares for bibimbap. You can find some of them at Korean markets or on line. If preferred, use a cast iron pan or a casserole dish for the similar effect. 

Stone pot and earthenware for bibimbap

 

How to make Bibimbap

At home, we sometimes make bibimbap using side dishes left over from previous meals. It’s perfect for using up leftovers. 

This recipe seems long because I wanted to show you the typical toppings that go into an authentic bibimbap recipe. However, the recipe is actually a collection of several side dish (banchan) recipes that are very simple to make. Even if you are not making bibimbap, you can use any of them to make small side dishes as well.

In this bibimbap recipe, I used 7 toppings, but any 3 or 4 of these will make a delightful bibimbap dish.

Other common toppings for bibimbap include mushrooms (sliced and sautéd), bellflower roots (doraji – soaked and sautéd), sukju namul (bean sprouts), mu saengchae (radish salad), onion (sliced and sautéd), lettuce leaves, sliced kimchi, and so on. 

An egg can be sunny side up, or fully cooked. Sometimes, only a raw egg yoke is used, which is typical for Jeonju bibimbap, as shown in the photo below.   

Bibimbap served in a large bowl

 

How to make vegetarian or vegan bibimbap

If you prefer a vegetarian or vegan bibimbap, simply skip the meat and egg, and add some tofu if you like or some stir-fried mushrooms to replace the meat. 

Vegan bibimbap in a stone pot

Rice for bibimbap

Koreans typically use short grain white rice for bibimbap. If you want to make these Korean Rice Bowls even healthier, use short grain brown rice or mixed grain rice instead. If short grain rice (or sushi 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 for bibimbap should be a little drier than usual for best results.

Bibimbap sauce 

The main ingredient for the bibimbap sauce is gochujang (or kochujang), Korean fermented red pepper paste, a staple in Korean cooking. My delicious bibimbap sauce only takes a minute to make by simply whisking together this pepper paste, sesame oil, water and sugar.

This easy bibimbap recipe was originally posted on this blog back in February 2010. As you can tell from the numerous comments below, it’s been enormously popular. Here, I’ve updated it with the new photos, more information and minor tweaks to the recipe.  

More bibimbap recipes

Tofu Bibimbap  – vegan
Spring Bibimbap with Canned Tuna

Have you tried this bibimbap recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me onPinterest, Twitter, Facebook, and Instagram.

Korean rice bowl with beef, vegetables and egg in a stone pot
Print Recipe
4.5 from 28 votes

Bibimbap

Bibimbap is a Korean rice bowl topped with vegetable sides and meat and served with a gochujang sauce. Follow my easy step-by-step recipe to make the best bibimbap!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Asian, Korean
Keyword: Asian, beef, dinner, easy, eggs, Korean, rice, Rice Bowls, sauce, spinach, vegetables
Servings: 4 servings
Author: Hyosun

Ingredients

For the rice:

  • 3 cups short grain rice

For the bibimbap toppings:

  • 8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
  • 2 cups boiled gosari* 고사리 (fernbrake)
  • 16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)
  • 1 bunch spinach
  • 2 kirby pickling cucumbers (or 1 Korean cucumber)
  • 2 small zucchinis
  • 2 medium carrots
  • 5 teaspoons minced garlic
  • 2 or 3 scallions chopped
  • soy sauce
  • sesame oil
  • roasted sesame seeds
  • salt and pepper
  • vegetable or canola oil
  • 4 eggs

For the bibimbap sauce

  • 4 tablespoons of Korean red chili pepper paste gochujang, 고추장
  • 1 tablespoon of sugar
  • 1 tablespoon of sesame oil
  • 3 tablespoons of water

Instructions

For the rice:

  • Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.

For the bibimbap bowl toppings:

  • Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon 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.
    Bibimbap beef
  • Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat.
    Bibimbap Gosari
  • Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
    Bibimbap kongnamul
  • Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 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 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
    Bibimbap Spinach
  • Cucumbers: 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 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
    Bibimbap cucumber
  • Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 - 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat.
    Bibimbap zucchini
  • Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling salt and pepper to taste.
    Bibimbap carrot

For the bibimbap sauce:

  • Combine all of the sauce ingredients in a small bowl and mix thoroughly.

For assembling:

  • Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

Notes

*You can buy dried gosari (고사리) at any Korean market. Rehydrate by boiling in water until tender.
**Other common toppings for bibimbap include shiitake mushrooms (sliced and sautéd), bellflower roots (doraji – soaked and sautéd), sukju namul (bean sprouts), mu saengchae(radish salad), onion (sliced and sautéd), lettuce leaves, kimchi (sliced), etc.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
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