Home » Rice » Yangpun Bibimbap

Yangpun Bibimbap

Yangpun Bibimbap (양푼 비빔밥) is one of our favourite meals. It’s so easy and quick to make and you can use pretty much any available ingredients.

What is Yangpun Bibimbap?

According to a Korean-English dictionary, Yangpun (양푼) translates to a large brass bowl but a large stainless salad bowl is typically used at a Korean restaurant.

The signature Korean dish, Bibimbap (비빔밥) is mixed rice with various vegetables, meat and Gochujang sauce. Therefore, Yangpun Bibimbap literally means Bibimbap served in a Yangpun bowl.

Yanpun Bibimbap is often featured in Korean dramas and movies to express an actor/actress’ depressed or stressed emotion. The character is often in loose track pants and T-shirt and the hair is styled with a funny Korean apple hairstyle.

Son Ye-Jin with Yangpun Bibimbap in Art of Seduction

(Image from a Korean movie: ‘Art of seduction 작업의 정석)

As Yanpun Bibimbap is served in a large wide bowl, people usually share the bowl with others. Meaning everyone digs in and out their spoon into this bowl until the meal is finished.

So if you are not used to this Korean food culture, you might not like the idea of having Yangpun Bibimbap. However it is really a simple but great dish to try. I hope you like this recipe.

Ingredients for 2 servings

Vegetables and meat (You can pretty much use any kinds you want)

Bibimbab ingredients

  • 1 King oyster mushroom – You can substitute with other kinds of mushrooms (e.g. shiitake, swiss brown, oyster mushroom etc.), thinly sliced
  • 20g Kimchi, chopped into small thumbnail sized pieces
  • 125g tuna (from a tin) – oil/water drained
  • 1/5 a medium zucchini, thinly sliced (half moon shapes)
  • 1/2 a medium onion, thinly sliced
  • 5 perilla leaves, thinly sliced
  • 1 tsp soy sauce
  • 1 egg
  • Some cooking oil (for pan frying some vegetables)

Bibim sauce (mix these well in a bowl.)

Bibimbap sauce

  • 1 Tbsp Gochujang (Korean chili paste)
  • 1 tsp sugar
  • A tiny dash of vinegar
  • 1 tsp water

Others

  • Steamed rice for 2 people (about 2 cups)
  • 1 tsp sesame oil

How to Make Yangpun Bibimbap

1. Pan fry mushroom until soften.

Bibimbap mushroom

2. Fry the egg.

Bibimbap egg

3. Stir fry some zucchini and onion with the soy sauce.

Bibimbap zucchini

4. Put some rice into a Yangpun (The big bowl). Add the vegetables, meat, bibim sauce and sesame oil on top of the rice.


Yangpun Bibimbap

Easy Yangpun Bibimbap!
5 from 3 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 413kcal
Author: Sue | My Korean Kitchen

Ingredients

VEGETABLES AND MEAT (YOU CAN PRETTY MUCH USE ANY KINDS YOU WANT)

  • 1 g King oyster mushroom – You can substitute with other kinds of mushrooms (e.g. shiitake, swiss brown, oyster mushroom etc.), thinly sliced
  • 20 g Kimchi (chopped into small thumbnail sized pieces)
  • 125 g tuna – oil/water drained, from a tin
  • 1/5 zucchini (a medium one) thinly sliced (half moon shapes)
  • 1/2 onion (medium sized) thinly sliced
  • 5 leaves perilla thinly sliced
  • 1 tsp soy sauce
  • 1 egg
  • Some cooking oil (for pan frying some vegetables)

BIBIM SAUCE (MIX THESE WELL IN A BOWL.)

  • 1 Tbsp Gochujang
  • 1 tsp sugar
  • 1 Dash vinegar (a tiny dash)
  • 1 tsp water

OTHERS

  • 2 cups Steamed rice about 2 cups for 2 people
  • 1 tsp sesame oil

Instructions

  • Pan fry mushroom until soften.
  • Fry the egg.
  • Stir fry some zucchini and onion with the soy sauce.
  • Put some rice into a Yangpun (The big bowl). Add the vegetables, meat, bibim sauce and sesame oil on top of the rice.
  • Mix them throughly. Dig in.

Nutrition Info (per serving)

Calories: 413kcal | Carbohydrates: 52g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 426mg | Potassium: 337mg | Fiber: 1g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 6.9mg | Calcium: 43mg | Iron: 1.6mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

I will only send you emails related to My Korean Kitchen. Unsubscribe at any time.

Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.

Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Subscribe
Notify of
Rate This Recipe With Your Comment




17 Comments
Inline Feedbacks
View all comments
sabina camacho
September 14, 2023 2:53 pm

i love your recipes i want to learn to cook for my self …

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers!

Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

Connect

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!