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Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables)

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Bibimbap, The ultimate comfort food!

Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had Bibimbap sometime in their lives.

Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables) | MyKoreanKitchen.com

What is Bibimbap?

Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements (e.g. microgreens bibimbap) and also based on the dish/bowl it is served in (e.g. dolsot bibimbap and yangpun bibimbap).

More traditional and authentic versions of Bibimbap are made with raw beef and raw egg yolk along with other vegetables, but I prefer making mine with cooked ingredients.

Bibimbap (Korean mixed rice with meat and assorted vegetables) | MyKoreanKitchen.com

As I was growing up, my mom used make bibimbap to get rid of vegetable side dishes (banchan) that are getting a few days old (less fresh) or when she didn’t want to put much effort into a meal, she would just take out a few sautéed and seasoned vegetables and kimchi from the fridge, add a sprinkle of seasoned seaweed strips and made simple vegetarian bibimbap.

So I don’t recall having much nicely presented Bibimbap, like the top picture above at home, yet regardless of the presentation her Bibimbap was always tasty! Anyway, how do you make your bibimbap? Any secret ingredients to share with us?

I hope you enjoy my recipe!

How to Make Bibimbap (video tutorial)

Ingredients for Bibimbap (Serves 3 to 4)

Meat and meat sauce

  • 100g / 3.5 ounces beef mince (or other cuts)
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 1/4 tsp minced garlic

Vegetables and other

  • 250g (0.6 pounds) mildly seasoned spinach
  • 350g (0.8 pounds) mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!)
  • 100g (3.5 ounces) shiitake mushroom
  • 120g (4.2 ounces) carrots (1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 to 4 serving portions of steamed rice
  • 3 or 4 eggs (depending on the serving portion)
  • Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
  • Korean seasoned seaweed, shredded (long thin cut)

Bibimbap sauce

Note

 Directions

1. Prepare and cook ingredients as below.

– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.

Meat for Bibimbap

– Mix the Bibimbap sauce ingredients in a bowl.

The Ultimate Bibimbap Sauce

Spinach and bean sprouts per linked recipe.

Korean spinach salad and bean sprouts salad

 

– Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.

Stir frying carrots for Bibimbap

-Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)

Mushroom for Bibimbap

– Make fried eggs. (While sunny side up is common, you can make them per your preference.)

Egg for Bibimbap

2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.

Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables) | MyKoreanKitchen.com

3. Mix the ingredients well in the bowl and enjoy!

Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables) | MyKoreanKitchen.com


Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables) | MyKoreanKitchen.com

Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

How to make authentic Korean Bibimbap. It comes with to die for Bibimbap sauce!
4.91 from 102 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 3 to 4
Calories: 613kcal

Ingredients

Meat and meat sauce

  • 100 g beef mince (3.5 ounces), (or other cuts)
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar , I used brown sugar
  • 1/4 tsp minced garlic

Vegetables and other

  • 250 g spinach (mildly seasoned) (0.6 pounds)
  • 350 g bean sprouts (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!
  • 100 g shiitake mushroom (3.5 ounces)
  • 120 g carrots (4.2 ounces, 1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 cups steamed rice (3 to 4 serving portions )
  • 3 eggs (3 or 4 depending on the serving portion)
  • Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil.)
  • Some Korean seasoned seaweed shredded (long thin cut)

Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.

Instructions

  • Prepare and cook ingredients as below.
    - For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
    - Mix the Bibimbap sauce ingredients in a bowl.
    - Spinach and bean sprouts per linked recipe.
    - Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
    - Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
    - Make fried eggs. (While sunny side up is common, you can make them per your preference.)
  • Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.
  • Mix the ingredients well in the bowl and enjoy!

Notes

* 1 Tbsp = 15ml

Nutrition

Calories: 613kcal
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: August 17, 2018

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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307 thoughts on “Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables)”

  1. OMG! The first time I made this recipe, I was blown away. So I made this for 14 of my family members and EVERYONE LOVED IT! This is such a great, healthy, flavor filled dish. This is excellent!!! Try this!

  2. Everyone in my family (and I have a big one) loved it! Everything is perfect – the sauce is to die for! Thank you so much for sharing. Can’t wait to try your other recipes.

  3. This Bibimbap recipe was EXCELLENT!!!! Don’t pass this one up!!! In fact, we are going to have family at our lake condo next weekend and everyone will help prepare this dish…division of labor. The marinade and sauce are excellent! It is a restaurant worthy recipe. In fact, it’s better, because it is not salty like you can get when eating out. LOVE, LOVE, LOVE IT!

  4. I did a single portion version with a carrot, half a zucchini, a big mushroom and about the same quantity of thinly sliced onions and added leftover tilapia instead of beef. For the bibimbap sauce I put a teaspoon of every ingredient listed except for the gochujang that I replaced with sriracha because I didn’t have any. It was delicious! Thank you for the recipe 😊

  5. Ahh I have been craving some good bibimbap ever since I came back from China! They had tons of Korean restaurants there. Can’t vouch for how authentic they were, but many were flocked by Korean expats. I made this dish with only a carrot and a cucumber, which I prepared in a salad like she recommended, for veggies. It was so tasty as is and I know it would’ve been totally delicious with all of the veggies added! Next thing to try is the KFC. It is hands down my favorite meal from Korea. Thanks Sue!

  6. I’ve tried this one last night and it was really the authentic korean bibimbap i’ve tried in a korean restuarant. The best! Thank you for sharing😚😋

  7. I LOVE this recipe!! I found you, and your recipe about 5 years ago, and this has been my only Bibimbap recipe since!

  8. Every Bibimap Ive had in any Korean house or restaurant ALWAYS has the rice crispy fried at the bottom.
    Otherwise its just rice and veg/meat and not really bibimap.

  9. My son asked me to make bibimbap once (he used to work as a chef), and I had no idea what it was. I googled it and picked your recipe and have made it several times since and today I was reminded how delicious it is. We all love your recipe – thanks!!

  10. This was the first Korean meal I ever ate, on a KAL flight between Los Angeles and Seoul. I did not understand the cabin crew and had no idea what I had just agreed to eat.

    But if you are on a plane to Korea, it’s time to start eating Korean!

    It was delicious.

  11. Do the bean sprouts and spinach have to be warm for this dish? I just feel like (with how quick they go cold) they will go cold by the time the dish is prepared. Is it normal with this dish or should they be reheated?

  12. I’m trying this recipe tonight. So far everything tastes great, but I’m a little confused; is the spinach cooked? Also, the bean sprouts warm supposed to be warm or cold? Thanks

    • Yes, the spinach is cooked here. But you can use fresh spinach instead as well.
      Bean sprouts can be used warm or cold. It doesn’t really matter.

  13. Dear Sue,

    Thanks so much for sharing this great recipe with us.

    My boyfriend and I truly became addicted and need to have this once a week now!

    I love your blog! Keep up with the good work.

    Best,
    Sue

  14. This was so good!! I didn’t find the sauce to be spicy at all? But that could be because I’m Cuban and Jamaican and we put multiple scotch bonnet peppers in some of our meals. I think I’ll add some more gochujan to mine. Also, because of this I also realized how much I love sesame oil lol

    Now I’m worried my mom is gonna make it all the time, because it was really easy to make especially since we always have rice ready.

  15. Sue,

    I just made this tonight for the first time. It was my first time on your site. I didn’t think it was too time consuming. I cheated and doubled the sauce for the bean sprouts and spinach and used a rice cooker. We are military so my husband and our neighbor were both stationed in Korea and I visited twice. I brought a bowl next door as a taste test before my husband gets home and it was a hit! I’ll definitely be trying more of these recipes. Hopefully I can find one for yaki mandu! Thank you!

  16. Thank you for posting! Very good recipe, especially the meat marinade and the spicy sauce. Will keep them in my recipe book forever. Thanks again, you are a wonderful cook!

    • Wow, what a wonderful and informative recipe. I especially enjoyed viewing the additional options, along with, the basic recipe. I opted to add fernbrake out of curiosity and availability. I also went light on the sugar across the board on this recipe because of my personal taste. Again wow!! Thank you for your informative blog.

  17. Thanks for the awesome and easy to understand recipe! I especially liked your sauce! I made a similar version and blogged about it! My husband and I both loved this!

  18. Thank you for this recipe! I used to live near a Korean restaurant. Bibimbap was my favorite dish! Well I moved away and couldn’t find a place that made it in my new town. It took me way too long to realize I could make it myself. Your recipe is wonderful and very satisfying.

  19. This is a family favorite!!! Each person add the quantity of sauce that match their taste. Very spicy for me and my sons, mindly spicy for my husband and slightly spicy for my daughter. Thank you for sharing. 🙂

  20. I’ve enjoyed making this recipe for a couple years. Thank you so much! Would it be ok for me to translate this recipe and publish it on my personal blog? Of course I’ll give you credit for the recipe and link to the original.

  21. Thank you so much . I like it ,I’ll try to cook it ,it’s look like delicious
    But when you said
    [ Some Korean seasoned seaweed shredded (long thin cut) ],
    What do you mean in this part , I can’t understand these ingredient can explain it please ?

    • Hi memanh, have you had a seasoned seaweed like this one? http://amzn.to/2voFOPl It’s a very common Korean side dish, which you can easily buy from a Korean / asian grocer. You just need to shredded a few of these sheets. If you can’t find these, you don’t have to add them. It just adds nicer flavour to bibimbap. That’s all. Enjoy! 🙂

  22. Hi! I’m thinking of making this and keeping it in the fridge for the next few days. Should i keep the vegetables together or separately? Will water come out from the mushroom?

  23. I am so glad I came upon this recipe! Love to eat it for breakfast. I just eliminate the beef and use an extra egg. I use whatever is at hand, usually kale, broccoli slaw, onions, bean sprouts, mushrooms, kimchee, and minced habaneros or Thai peppers (I like it hot). Also substitute quinoa if I don’t have left over rice, since it’s quick to prepare and is a good source of protein.
    Thanks again for a great recipe…the sauce is awesome. Can’t wait to check out and try your other recipes.

    • Hi Diana, Your breakfast sounds so good and healthy! Yes, I also do think the sauce is the key. The rest is use whatever you have in your pantry and fridge. 🙂 Glad to hear you enjoyed my recipe!

  24. Hello, I have long been a lover of Korean cuisine but am now recently undertaking to attempt to make things myself. I really look forward to making your recipe. My question is, what surface do you use to cook? I have a wok but I wondered if what I saw in the video recipe was one of the small portable gas burners that I have seen in stores and Korean TV shows. Or, please inform me if it is something else.

    감사합니다! 맛있게 먹겠습니다.

    • Hi Severin, Normally I cook on the induction cooktop. But for video shooting, I use a portable gas burner because of the angle and lighting issue. Other than that, I use a portable gas burner for hot pot cooking and Korean BBQ where you eat food as you cook. So it’s worth having it at home. Hope this helps! 🙂

  25. This recipe is amazing I have had it so many times since I found it and everyone that tries it LOVES it. Also, the best part is I don’t have to pay to eat at a restaurant anymore! Thanks so much for sharing 🙂

  26. I preferred the taste of this meal over bibimbap i’ve gotten at Korean restaurants around me. It’s a lot of work but so worth it. Thanks!

    • Thanks, Carrie! You can reduce the types of vegetable ingredients that goes into to make it quicker. Nonetheless, glad to hear you enjoyed it!!

  27. I made this last night and it was amazing! I might not have to buy it anymore since finding this recipe, Thanks so much!!

  28. i have been into Korean traditions since i always watch Korean dramas but I’ve always been really in love on the foods they eat! can’t wait to try this recipe someday,your bibimbap really looks delicious!

  29. I’ve made this dish like 3 times already and it’s been a hit with my family and my fiancée. I was a bit apprehensive to share it with him since I didn’t know if he was gonna like it but he loved it! Which I am super happy about since I’m starting to set a goal of learning as many Korean dishes as I can. I made some Bibimbap today and my mom had 2 servings, she loved it so much that she said that her taste buds waned more but her stomach was full already so she has admitted to have developed an addiction to this dish and so have I. Thank you for making it so easy to understand and prepare.

  30. hi i’m from Afghanistan. i saw bibimbap in korean films and liked it!! thank you for learning koreanfoods. this food is so yummy and delicious!!

  31. Hi Sue, I just came across your website when searching for a bibimbap recipe. I can’t wait to make yours but I have a question about an ingredient. When your recipe calls for sesame oil are you referring to the toasted sesame oil that is found in most Asian cooking? Thanks for sharing your recipes.

  32. The bibimbap sauce is delicious. Thank you for this recipe, Sue. I just made this for family for Super Bowl 2017. It’s a hit. Thank you for explaining in an earlier comment/response that the heated stone bowl creates crunchy rice. I’m going to figure out how to do that next time. You’re the best!

  33. I have now made this 4 times in less than 2 weeks because I LOVE it that much!! Each time I use what I have in the fridge and no matter how I change the ingredients, its heaven. First night I used a beautiful little steak sliced thinly. Next night, I had two turkey patties in the fridge and I cut broccoli into “matchsticks” instead of carrots. They were both wonderful meals. Third time it was back to thinly sliced beef. Tonight? Ground beef, some pre-packaged green salad with cauliflower from the deli and I got brave and opened up a can of black beans and added those to the skillet with the carrots.

    I cannot thank you enough for taking the time to share these recipes.

  34. It’s a perfect meal for breakfast….. I love Korean dishes, and since Korean restaurants are too far from my area, I am able to make my korean dishes with the help of your recipe and satisfy my cravings.
    감사합니다……

  35. Thank you for this recipe! My new years resolution was to cook a recipe from every country in the world, and Bibimbap was the dish I chose for North Korea. This was super yummy, and made for amazing leftovers all week!

  36. I love the bibimbap sauce… I created your version and found I like it with less sesame. I also used rice wine vinegar instead of apple cider vinegar. I may never need to go to my favorite korean restaurant again now that I can make this sauce!! So Yummmmm! Thank you so much!

  37. Hi Dear

    I love the Bimibap dish and wonder when it is mentioned to cook the ingredients in a wok why is the special stone bowl required .

    I have always had this dish in the traditional bowl and thought it os cooked in the traditional stone bowl ;with or without the cover ;thats another question.can you please answer by e mail?

    • This recipe doesn’t require a stone bowl. (Though you can certainly use it.) When you use a stone bowl, you can make the bottom of the rice crispy. That’s called Dolsot Bibimbap. A lot of people love this type of Bibimbap.

      • Thank u so much for answering
        Só would I prepare the whole procedure in the bowl instead of the wok on the stove top?
        I love it in the bowl with the crispy rice on the bottom.
        Thanks so much
        Hana

  38. I just finished making it and it was delicious. Too delicious since I ate half of it myself…But it tasted almost as good as it would have tasted at the nearest Korean restaurant and I couldn’t stop eating.

  39. I’ve made this many times and my husband and I just love it! He is vegetarian, so I’ve always made it without the meat, but we don’t miss it. Also, I have substituted cauli-rice and found it to be really good, too. Thanks for sharing your delicious recipe. That sauce is just sooooooo good!

  40. In the video and the full recipe at the bottom it says to add gochujang sauce. Do you really have to add that if you don’t like spicy food?

    • Hi Sophie, Gochujang is a vital ingredient for making authentic bibimbap. Though, if you can’t handle the heat, sure, you can tone it down a bit or even omit. (I just can’t imagine the taste without it though!)

      If I were to reduce or omit gochujang, I might add some soy sauce to give some flavour. Just my thought.

      • Thank you for replying! I will definitely try the soy sauce! I am slowly trying to work up to being able to handle heat, so I will absolutely try it with the gochujang in the future when I AM able to handle the spice.

  41. I came across your website looking for a simple bibimbap recipe and it got me hooked!!! So delicious!!! I have made it several times, my husband loves it (especially the great sauce) and the kids like it (without the sauce though, which they reckon is too hot). It tastes much better when I make it than when we have it in a restaurant (ok, Munich, Germany, may not be THE best place for Korean restaurants).

    Right now I have your honey/soy/drumsticks in the oven and spare ribs are marinating in the fridge for sunday. I can’t wait!

  42. Hi the spinach and beansprouts are rinsed in cold water before adding the seasoning, does it need reheating before assembling the dish??

      • Hmm. I disagree. This was my first time making it, and the timing turned out to be more important than I thought – my meal ended up being sort of luke-warm. I think in a restaurant setting where this is normally served in a hot stone bowl, the temperature of the elements might not matter as much, but for a home dish, I think each element might need to be reheated briefly to make the whole dish nice and warm.

        That said, even though my dish was a little on the cold side, it was delicious. This is a really good recipe, and not too difficult to make. I used a rib meat (flanken) instead of ground beefthough – not sure I would like it as much with ground beef.

  43. HELLO RECIPE MAKER!!! Ive got to say I made your recipe today, not and it turned out better than any reasturaunt ive ever been to. I may have added a larger variety though; beansprounts, chicken, carrots, spinach, cucumber, zucchini, and shitake muchrooms. But I have to say, im in a food coma XD, and all I can think about is how great the bibimbap sauce was, I did add a little xtra sugar and sesame oil and black toasted sesame seeds, but still, the best ive ever had! Thank you for sharing, this is a must make for anyone who enjoys cooking!

  44. I made this today!!! Yum! the best i ever had. I’ve always liked bibimbap but was too lazy/intimidated to make it myself, I always order it whenever I go to a Korean place but it’s never as tasty as this one. Thank you, thank you for sharing. It’s a keeper.

  45. Just finished enjoying the awesome bibimpap.family was so happy
    Thank you so much for the wonderful easy to follow recipe
    Love your recipes

  46. We made this Saturday night. It is the best Asian dish I have ever made and possibly ever eaten. We are making it again tonight trying some vegetable deviations. We are also going to make some of the bibimbap sauce to try on other things (chicken nuggets).

  47. Hi, great recipe. Thank you for sharing. I have some question wish that you can help me…:)
    IF the seasonaed spinach, bean sprout and bibimbap sauce can’t finish, can we keep in refrigerator? How long??

    Have a nice day~~

    • Yes, you can keep all of them in the fridge. The sauce can be kept for a few weeks to few months if you store it well.
      For spinach and bean sprouts, it’s best to consume them within the three days. (Though they could last up to 5 to 7 days. – But these can go off easily or look less appealing by then.)

  48. Wow, so happy to have found your site. I’m of mix decent, and finally getting in touch with my watered down Korean blood (lol). Wanted so much to find simple recipes. At first I was a little intimidated by the pictures. They are so beautiful, I thought “oh, man another hard recipe to follow. “. So happy I ignored that part. Your recipes are simple, easy to follow, and so YUMMY. Thank you so much!

    • Hi Ren, You’re very humorous! I’m very glad that you decided to follow through. Good looking photos don’t mean that they are going to be difficult! 🙂 I’m happy to hear you enjoyed my recipe!

  49. Thanks so much. Such a great recipe. This is my 413th time making it and with all the ingredients in the house and the Bibimbap sauce already in the fridge I find it No more difficult than many western favorites we have made it twice on weeknights with relative ease.
    We just returned from 10 days in Seoul and find that we crave the food even more now that we are home. It is so satisfying and delicious. And the gochugang if bought in the international market in Milwaukee is the exact same as I say in Seoul. Just with American rther than Korean writing.

  50. I want to say Thank you for sharing your great recipe. I made a few and it was easy and yummy!. My friends and I enjoyed it very much.

  51. Great recipe! I like how much detail you provide in laying out what you need to do. Bibimbap isn’t easy to make, but it’s certainly worth it when it all comes together. Thanks again for helping to make this possible!

  52. Hi! Just finished eating this with my family and it was delicious! Its a lot of prep, but I agree – with enough practice it will all become easier. I have always loved eating this at restaurants and I have to say I no longer need to go out and get it. Hit the spot! The kids had their preferences about the greens and eggs but the beauty of this dish is the versatility. Only part missing for me was the crispiness of the rice from the stone bowl, next time I will try assembling in a hot cast iron dish. Thank you so much for sharing, and for the clear thorough instructions.

    • So happy to hear that your family enjoyed my Bibimbap recipe! Yes, this recipe wasn’t written with crispy rice in mind. I’ll update this post with the ‘how-to’ next time! Stay tuned!

  53. I just made this today, I wanted to try it for so long after tasting gochujang paste for the first time. It’s a lot of work with all the different parts to it but wow it’s so good! Thank you for sharing this recipe!

    • So glad to hear you enjoyed it Emy! Yes, it’s a bit of work but it’s totally worth it! (Also if you make it often enough, you will get faster at it as well! 🙂 )

  54. Made this tonight – waited until we could find the gochujang to do it and it was worth the wait! Not only was the dish amazing but now I want to put the sauce on pretty much everything. *lol* Thanks for an awesome recipe!

  55. Do you think green bell peppers would go well? I currently am short on veggies, but have nappa cabbage and green bell peppers. I also have green chillies but I think they would change the flavor of the dish too much.

  56. Just made this tonight and it was amazing. I used sliced ribeye beef and quinoa instead with the addition of cucumbers seasoned similar to the bean sprouts. Honestly it came out better than I get at restaurants (because they always overcook the egg). So glad I was able to get Gochujang at the grocery!

  57. Hello! Do you have any recommendations for a substitute for the gochujang? I see that I can purchase it on Amazon, but I was hoping to make your recipe tonight!

    Thank you!

    • Unfortunately there’s no substitutes for Gochujang. It’s a very unique & essential Korean sauce. (If you love Korean food, it’s a must have pantry item.) However, I do know a few people tried this Bibimbap recipe with sriracha sauce, so you can try it that way. Though, I personally never tried sriracha sauce yet so I don’t know what to expect.

  58. Wow – I had a craving for bibimbap and found your recipe/site. Made it tonight – husband and 7 yr old son loved it! I skipped the sauce and used sriracha instead for convenience. And, I used beef strips instead of minced beef – but next time will try it with the minced beef. I loved the presentation! But, to make clean-up a little easier, I will probably mix the vegetables together in one bowl as they are ready. Hope that doesn’t offend! I added some broccoli to the mix as well to get a few more green veggies into the bowl. Can’t wait for the leftovers tomorrow! Thanks!

  59. 안녕하세요! Thank you for this recipe. I lived in Korea for a year while I was in the military and fell in love with the food and culture. I plan on going back soon to teach English with my girlfriend. I want to introduce her to the food and culture so it isn’t that much of a culture shock and this is probably one of the best recipes I’ve seen for bibimbap so far to introduce anyone to the food. 고맙습니다!

  60. I’ve only eaten bibimbap two times and it was always at the same restaurant. They use bottled sriracha sauce and it still tastes good. I’m wondering if that would be okay in this case, since I’m not sure where I would be able to get gochujang around my area.

    • Personally I’ve never tried sriracha sauce so I don’t know how it will play with my recipe. But if you already had a good experience with it at a restaurant, you should give it a go. 😉 If you live in the US, you can buy Gochujang from Amazon. http://amzn.to/1SCBJfs Enjoy!

  61. Awesome! If i had that black clay bowl i would heat it up on the fire with everything in it to attain that roasted rice texture that i dearly enjoy!

  62. Usually after we have gyros there are extra gyros strips in the pack, not enough for a round of sandwiches, but enough to use as the meat for a family meal of bibimbap!

    I also like to use fresh seaweed when it’s in the market.

    I had this at a Korean diner locally served in a hot pot so the rice got crunchy and crispy as I stirred it up, really added a nice texture.

  63. Tried this recipe tonight, and it was definitely delicious! I left out the mushrooms and used liquid aminos instead of soy sauce (not for health reasons, its just what was in the pantry) and I had to use honey instead of sugar (surprisingly, I don’t have sugar in my house) and ground turkey instead of beef. Bibimbap at my favorite restaurant is $20. Now, I can make it at home at a much cheaper price.

    • I’ve never tried liquid aminos, so I don’t know what it’s like. Nonetheless, it’s great to hear that you enjoyed my recipe! Thanks for sharing your feedback. 🙂

  64. I made this tonight. I haven’t had Bibimbap in years and it is one of my all time favorite foods. I followed your directions carefully but I must admit that I doubled the meat. I used 7 ounces flatiron steak. I once took a Chinese cooking class years back, and it cooked in the wok beautifully but much quicker than 6-7 minutes. It took more than 1 small carrot to equal to 4 ounces of carrots. I ended up using 3 medium carrots but it was all fine. I wasn’t sure what “Korean Seaweed” is exactly so I just used Sushi seaweed cut thin. I cut it into strips but it was so tough I worried for my newly polished edged chef knife. It was dry and crackly so I was so unsure about adding it to my beautiful dish so I ran it under hot water and just tossed it in the pan. It was fine. I didn’t know how much to use – I think used a little more than half a package. The dish was a lot of work because I didn’t have the leftover veggies in the fridge but it was totally worth it. My husband loves Korean food and he was blown away. Thank you so much. I was thrilled with the outcome of this dish.

    • Hi Kathy, I’m glad to hear your family enjoyed my Bibimbap recipe! Korean seasoned seaweed looks like this one. http://amzn.to/1F2lP9W It’s already salted and brushed with some sesame oil, so it is different to sushi seaweed sheets as these are not seasoned at all. I just cut 4 to 5 sheets (mini rectangle size) of Korean seasoned seaweed with a pair of scissors. You can add more or less per your preference. Yes, preparing Bibimbap can be time consuming if you have to prepare all from scratch but for sure, it is worth it! 😀

      • Do you do just add the dried seaweed to the pot at the end? Does it need anything done to it first? I can’t thank you enough for this recipe. I wanted to ask if you make those Korean pancakes with vegetables and scallions in them? A friend of mine is Korean and her mother used to make them and she would bring them to me. They were delicious beyond belief. My friend told me that they were a lot of work though. I am going to rate the recipe again because I am not sure if I leave it blank if it will be taken away from the stars this recipe deserves. Again many many thanks! I can’t believe that I can now make Bibimbap at home.

  65. This is a fantastic recipe and even saves well as leftovers! (I store the various components separately.) I’ve made it twice- the first time following the directions very closely, the second I made a few changes mostly to cut down on time and the number of dishes required.

    1. I sauté the carrots for about 2 mins, then add in thinly sliced zucchini and sauté for another couple of mins, and finally add in the mushrooms for a final 2 mins. I find this cooks the carrots a bit better. Since all the veggies end up mixed up in the bowl, it really doesn’t make much of a difference (slightly less pretty presentation) and makes storing the leftovers easier.

    2. Similarly, I mix the sprouts and spinach together with the sesame oil/garlic dressing. I start by boiling the sprouts and use a slotted spoon to remove them to a medium sized bowl. This allows me to save the already boiling water for the spinach. I drain the spinach (squeezing out the extra water) and add it to the spouts bowl to mix with the dressing.

    3. I was running short on time so I substituted Sriracha rather than make the Bibimbap sauce.

    I love how simple this recipe is, even if it requires lots of chopping and dishes 🙂 Super easy to add your own twist too!

  66. Hey! I was looking up bibimbap cause i loved it at my korean church i go to while Iearning korean language
    This will be my first time with bibimbap

    So i’m also tackling recipes but my question is do you have to add the mushroom? Lol i just don’t like them so i was wondering if they neef to be there or not ^^ thank you!!

    • Hi Jessie, essentially you can add anything you like in Bibimbap. So if you don’t like the mushroom, you don’t have to add it. Add some other your favourite vegetables instead. Enjoy! 🙂

  67. Hi Sue,

    I never thought it could be cooked as easy as this, all thanks to how you demonstrated it in very fine details. Simple and yet very delicious. Looking forward to seeing more awesome recipes from you. Keep it up Sue and more power to you!

  68. I made this for my sister and her boyfriend today and it turned out very good! I’m sure it could’ve been much better but as this is my first time ever making steamed rice and this kind of food, my 16 year old self is very proud! I’ll definitely be making this often and recommending it to my friends!! I’m so glad I found this recipe, thank you very much!

  69. Dear Sue,

    I’m going over to friend’s place to eat bibimbap.

    I’ve been told bring some veges which don’t need to be cooked which will be mixed into the dish.

    Can you please recommend any vegie which don’t require cooking but can be chopped and eat straight away.

    • Hi Jacob, how about taking some seasoned Korean seaweed? I know they are not veggies, but it’s very practical. If you buy pre-cut seaweed, all you need to do is opening the packet. Besides, it goes very well with Bibimbap!
      If it has to be vegetable, then a cucumber or even Kimchi would be a good option as well. I hope you enjoy your bibimbap. 🙂

  70. I just made this dish tonight and the husband was amazed that it was home made! Thank you very much for the great recipe and the delicious looking photos!

  71. Oh Sue! Thank you so much, I just made the best bibimbap ever and I owe it all to you. No Korean Gramma’s, no fairies or elves, no magic, just me, my kitchen and your recipe. Amazing! I’m so happy. Thank you!

  72. We make this often at our house and call it “Korean Eggs”. We always have kimchi and gochujang in the fridge, and we keep chickens, so we usually have organic eggs on hand too. I saute some mushrooms and spinach and add some veggie leftovers from previous meals. So easy and delicious! (Very frugal too!) Can’t wait to try your version!
    Kim 🙂

    • Hi Kim, why do you call it Korean eggs? 🙂 Just curious. Anyway, I hope you like my version. This has been the most popular recipe on my blog since 2013. I hope you like it. Enjoy!

  73. I just made this for supper and it was amazing 🙂 I used brown rice because thats what I had and it still tasted great.
    Thank you so much 🙂

  74. Hello. Can you provide any information on the type of rice needed to get the exact texture and taste that you find in Korea? Is the type of rice usually sold for sushi suitable? Unfortunately, here in Italy we have so many local kinds of rice that it’s difficult to find foreign ones, except basmati and jasmine!

  75. Hi Sue, thank you for simple yet awesome recipe. My hubby and I make it today and.. wow so yummy. Thank you….. pssst we used Wagyu for the mince beef..double yummy

  76. Hi Sue! I was so excited when I came back here in DC from a holiday . I’ve tasted bibimbap on the plane ( Korean Air) and really really like it. As soon as I arrived home even with a jet lag I googled this bibimbap. Now I know how to make it!!! So delicious!! Thanks Sue for sharing it!!! I even told my friends about this.

    • Thanks Molly! Korean Air Bibimbap is pretty good. I always eat their bibimbap over any other food on their menu. It’s easy on stomach as well. 🙂 Anyway, I hope you enjoy my recipe. Thank you also for sharing about my blog!

    • You can use marinated tofu or more mushrooms! Or really, you can add whatever you like. You can increase the listed vegetable qty alternatively. 🙂

  77. Hi Sue! I just wanted to let you know that I ALWAYS come back to this page that you’ve created when I want the house to smell soooooo amazing! You have the best sauce for Bibimbap evah! 🙂 Thank you!!

  78. Hey Sue,

    I just came back from a five month australia trip and googled for one of my favourite food court meals – bibimbap. Thank you for your great recipe! Just one just, are you mixing the egg with the other ingredients? Just asking because that isnt very common for me.

    Thank you!

      • The eating egg just before the rest . To defend myself , most of the guys in the food court have done so. From a german perspective, you would it before the meal too. 🙂 Thanks, going to try it next time! 🙂

        • That’s interesting. I think most Koreans do mix all ingredients at the same time. Japanese on the other hand, they don’t even like mixing them at all. I heard that they think bibimbap present so nicely that they don’t want to ruin its beauty by mixing them. So they eat individual ingredients separately with their chopsticks. At least that’s what I heard a long time ago. I don’t know how true that is though. It’s always interesting to learn how different cultures do different things. 🙂 Hope you enjoy it!

          • This is so cool Sue! Definitely want to try this recipe… I think bibimbap is one of my favorite Korean dishes. There’s a Korean-owned deli at the ground floor of my office bldg in DC, and every now & then, along with the pastrami on ryes, tuna on wheats & typcipal deli fare, Mike will post up on the specials board bulgogi or bibimbap! those are my favorite days! haha [he slices a hard-boiled egg tho — guess that saves time, they’re always so busy] anyway, my reason for replyng — I eat it the same way too!! I do mix it up a little, but I’m always guilty because everything is so pretty I hate messing it up! haha [and I’m not even japanese! I’m jamaican!] 😀 thanx for this great recipe tho. Hope I can capture it right when it’s my turn to make it. x

  79. We made this recipe tonight, it was great! One question…. how do we get the stone pots hot enough, and what temp. do they need to get to , in order to make the rice crispy on the bottom?

    Thanks,

    Amanda

    • Hi Amada, Glad to hear you enjoyed it. Hmmm, I don’t normally eat Bibimbap in a hot stone, so I can’t answer you yet. I’ll do some experiment and will update the post. Though based on my brief research people typically heat the stone for about 10 mins on high heat (you’re supposed to hear rice crackling noise) and then leave another 5 mins on low heat to make the bottom rice gets crispier. Are you using raw stone pot? or ceramic stone pot? I think that will make the cooking time different as well. Hope this helps!

  80. maybe add conversion table at each point for g to ozs possibly . I hope I got conversions right lol trying tonight . thanks for sharing been hunting this recipe

    • Hi Chuck, I hope you enjoyed my recipe last night. I’ve been adding conversion information (g to oz etc) within ingredients section in the new posts since this year. I’ll update my old posts gradually with time permitting. 😉

  81. Hi! I made this the other night. My daughter works at a restaurant where the chef’s are Korean and they make her BimBimBap when she works a shift. She loves the dish so I decided to try my hand at it (I’ve tried it at restaurants and haven’t been impressed). I tried your recipe and it was delicious!!! Both my daughter and I loved it! I did just use ground beef (all we had) and I made the spinach and bean sprouts as you suggested. Excellent!!! Thank you!

  82. Hi,

    Before I came upon your website, I saw another recipe where they fried the rice in a cast iron or nonstick skillet to get the crispy bottom. Would this take away from the flavor of using the stone bowl? I will definitely be trying this recipe, thanks for sharing!

  83. Bibimbap is the best food for cold weather. I have just had my first ever bowl of bibimbap and it had me at the first spoonful. I’m not a fan of spicy food, but since I’m in love, bibimbap is the only exception. Thanks a lot for posting this recipe. Have a good day!

  84. Hi Sue.

    I’m so glad that I found your website. This Saturday will be my very first time ever trying to make this dish. Love bimbibap, but there is one thing i want to ask you about making warm bimbibap. I like it when the rice is crispy. Like when you serve it on a hot stone the rice will become crispy. Can you still do it with this recipe?

    Best regards,

    Trang

    • Hi Trang,
      Yes, you can still do that with this recipe. You just need to serve in a preheated stone bowl. I think someone mentioned how to look after the stone bowl in this comment section. I hope you read it. Enjoy my recipe! 🙂

  85. Great recipe! Thanks for sharing. I modified the following:
    Bean sprouts, add 1/2 tbsp fish sauce
    Meat: Use 1 tsp ketchup manis (sweeet soy sauce) in place of sugar
    used poached egg
    used baby spinach leaves

  86. Thank you for a great receipe! Using it even I managed to make authentic-tasting Bibimbap with my generally not very good cooking skills 🙂

  87. Hi I really liked your recipe! Especially the side dishes recipes. I tried experimenting with other vegetables like french beans, kai lan and it is all good (yes vegans out there, you can try an all vegetarian bibimbap)! Simple and nice! Next the sauce is to die for, simple clean and tasty! Last time I use to follow another recipe and the sauce was complicated. After a few mouthful and I will get sick of the bibimbap but with your sauce, I can even do seconds! Simply amazing! For my eggs, I poached it instead.

  88. Hi Sue, it’s me again. Thanks for your recipe, I loved it. I bought a raw stone bowl, but not sure how to maintain, it would be great if I can get any tips from you?