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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

 

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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!
4.94 from 152 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
Author: Sue | My Korean Kitchen

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 roasted seasoned seaweed shredded (long thin cut)

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

  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar - I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp toasted sesame seeds
  • 1 tsp vinegar - I used apple vinegar
  • 1 tsp minced garlic

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

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.
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Written by: Sue

Last Updated: May 8, 2020
Sue and My Korean Kitchen Profile

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!

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

  1. Excellent recipe, versatile. The family loved it. I followed the recipe except a couple upgrades. For something special here are my changes: I grilled 2 lbs higher quality beef and cut it into strips. Added sauteed sugar snap peas and kim chi. Sliced an English cucumber thin and marinated for an hour in rice wine vinegar, a tsp of sugar and tsp of salt.
    The sauce is yummy but not very spicy, so I added more heat.

    Reply
    • Short (e.g. sushi rice) or medium grain rice would be typical Koreans’ choice. But I’ve seen other people making it with long grain rice (e.g. jasmine or basmati) as well.

      Reply
  2. I have everything except the seaweed. I only have dried wakame. I am wondering if I could make some kind of substitute using the wakame? Thanks

    Reply
    • One of the beauty of bibimbap is that you can make with whatever is available. If you don’t have any seasoned seaweed, you can make bibimbap without it. It will still be delicious! 🙂

      Reply
  3. HOLY SMOKES! I made this for dinner this evening…all you could hear around the dinner table from my family of 5 was the clanking of chop sticks and mmmmmmm. Incredible flavors all beautifully balanced together. Thank you for sharing this recipe!!!

    Reply
  4. Absolutely love this recipe, especially the bibimbap sauce. I like making this with thin sliced steak as well as tofu slices (I have one vegetarian daughter, one omnivore daughter), also mixing in a nice pile of kimchi. Happiness in a bowl.

    Reply
  5. My family was so sad when the Korean restaurant by our house became a seafood place, but this recipe is exactly what we got at the restaurant! I have never been so happy with my cooking. Thank you!

    Reply
  6. LOVE this recipe!!! Thank you so much! I’ve been making this once a week for dinner during quarantine and it is amazing. Been using the spinach recipe and the sprouts, substitute baby Bella mushrooms when shiitake isn’t available and works great.

    Reply
  7. Love it! Since my family is into Korean cuisines when I made them try this recipe they absolutely loved it! It does take some time to prepare everything but the end result is totally worth it. Definitely would make again 🙂

    Reply
  8. This was such a delicious recipe!! It took some time but was well worth the effort! Only thing I did different was put my chuck roast in the slow cooker for 8 hours and used a cast iron skillet rather than wok. It worked great! Thanks so much for the recipe! I can’t wait to try more!

    Reply
  9. I had this recipe pinned for ages and finally tried it last night. As I had to do the rice and veg at the same time, it took a while, but I can see how this would be super quick to make if you had left over veg to put in (I had planned to make those the day before and just reheat but didn’t get to it).

    I ended up substituting in Sambal Oelek for the Gochujang as I couldn’t find any in my local stores and didn’t want to wait for it to come in. It came out great and I loved it but just wondering about the taste difference had I been able to use Gochujang instead. Any thoughts on that?

    Reply
  10. This bibimbap recipe is perfect! I loved it. Whenever I go to korean restaurants, I always look for bibimbap and I get disappointed most of the time. Now I can make it at the comfort of my home to satisfy my bibimbap cravings. Thanks so much for sharing your recipe!

    Reply
  11. Once again a must try ! My wife and I both enjoy korean food, but we always had a hard time finding good korean recipes until we came across your blog ! This recipe in particular is one of our favourite. Thanks a lot for all the effort you put in this and for giving us the opportunity to cook and enjoy your delicious homemade meal.

    Reply
  12. Excellent recipe! I’m trying to minimize my use of white rice if possible; do you think a brown seaweed rice base would work well with it?

    Reply
    • Do you mean brown rice? Absolutely, it should work well with all types of rice in my opinion. 🙂 I have even seen people making this with cauliflower rice. Enjoy!

      Reply
  13. Thanks Sue. This recipe blew our minds! Replaced the honey & nashipear with HongKong style plum sauce and otherwise followed your directions to the T.
    WOW! Took me straight back to Singapore.
    Thank you once again

    Reply
  14. This recipe is so easy to adjust and change a few things around if you have fussy stomachs to feed, and they’ll still be able to get their greens in! Such an easy and delicious dish to which I’ll definitely be surprising all my guests over when they can come! ❤️ So delish!

    Reply
  15. I found this recipe years ago, printed it and have it on regular rotation on our menu. I’ve made it using the recipe to a “T” as well as modifying with what I have on hand. It’s always so good! I have meat marinating now, for a special dinner tonight. One of our top 3 favorites! Thank you for sharing this treasure!

    Reply
  16. This was SO GOOD!!!!! This recipe is probably going to be a regular in our recipe rotation. That bibimbap sauce is going to be a new staple in our fridge.

    Reply
  17. This actually turned out much better than expected – the sauce flavors were both spot-on and it was definitely better than some of the bibimbops we’ve gotten from restaurants! We went with sliced beef instead of the mince, and marinated it for 4 hrs to make sure it was super tender and flavorful.

    Reply
  18. Great recipe! Made it tonight and we totally enjoyed it. The bibimbap sauce was just nice for 2 portions for us. Will definitely make again. Thanks Sue!!

    Reply
  19. This was SO good! Made it with my husband last night and everything was so delicious. I used kale instead of spinach (we happened to have quite a lot of kale). Thank you for posting!

    Reply
  20. This recipe is so easy and forgiving. I make this using heated mini cast iron skillets to get the crunchie rice on the bottom. You can make this with any kind of meat and vegetable combo. I have started making extra sauce because it just that good. Thank you for the recipe.

    Reply
  21. Hi Sue,
    Many thanks for your wonderful website. To date I’ve used several of your easy to follow recipes and the results (even for me!) have been awesome. My Korean visitors are really impressed. They couldn’t understand how I knew how to prepare such delicious meals. So I just told them, ‘Look no further than, ‘My Korean Kitchen’!
    Huge thanks

    Reply
  22. I made this recipe for dinner tonight, I didn’t have a lot of the vegetable ingredients (mushrooms, carrots, bean sprouts), but I made the spinach and sautéed a yellow pepper and some onions and topped with kimchi. It was delicious!!! I think the kimchi really brought it together and gave the crunch I was missing from the carrots and a little extra tang, so good! Thank you for the recipe 🙂

    Reply
  23. We just made Bibimbap today for the very first time. It was so good that my son said it was the best meal he has had for a long time. He liked your bibimbap better than from the restaurant because everything was so fresh. Thank you so much for the wonderful recipe. We will try some more recipes from you since this was the first Korean dish that we tried to cook from scratch. Thanks again!

    Reply
  24. This is THE best recipe ever! We used flank steak sliced thin. Served it at a large family gathering and everyone RAVED about this! I CRAVE this dish! Please try it as it will be one of your favorite recipes!!!!

    Reply
  25. We made the rice bowl it was just delicious our sone spent time in Korea working and on a visit we had a version of the rice bowl

    Reply
  26. Had a bibimbap craving and followed your recipe and it’s sooo good I inhaled it. I now want a stone bowl to make dolsot bibimbap. Even my husband who is not adventurous at all said it was really tasty. Leftover to take to lunch tomorrow.
    Thanks!

    Reply
  27. 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!

    Reply
  28. 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.

    Reply
  29. 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!

    Reply
  30. 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 😊

    Reply
  31. 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!

    Reply
  32. 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😚😋

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

    Reply
  34. 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.

    Reply
  35. 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!!

    Reply
  36. 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.

    Reply
  37. 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?

    Reply
  38. 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

    Reply
    • 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.

      Reply
  39. 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

    Reply
  40. 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.

    Reply
  41. 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!

    Reply
  42. 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!

    Reply
    • 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.

      Reply
  43. 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!

    Reply
  44. 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.

    Reply
  45. 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. 🙂

    Reply
  46. 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.

    Reply
  47. 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 ?

    Reply
    • 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! 🙂

      Reply
  48. 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?

    Reply
  49. 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.

    Reply
    • 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!

      Reply
  50. 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.

    Reply
    • 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! 🙂

      Reply
  51. 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 🙂

    Reply
  52. 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!

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

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

    Reply
  54. 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!

    Reply
  55. 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.

    Reply
  56. 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!!

    Reply
  57. 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.

    Reply
  58. 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!

    Reply
  59. 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.

    Reply
  60. 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……

    Reply
  61. 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!

    Reply
  62. 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!

    Reply
  63. 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?

    Reply
    • 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.

      Reply
      • 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

        Reply
  64. 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.

    Reply
  65. 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!

    Reply
  66. 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?

    Reply
    • 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.

      Reply
      • 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.

        Reply
  67. 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!

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

    Reply
      • 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.

        Reply
  69. 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!

    Reply
  70. 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.

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

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  72. 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).

    Reply
  73. 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~~

    Reply
    • 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.)

      Reply
  74. 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!

    Reply
    • 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!

      Reply
  75. 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.

    Reply
  76. 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.

    Reply