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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 2 votes
Print Pin Rate
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

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
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: September 4, 2017

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

Leave a Comment

16 thoughts on “Yangpun Bibimbap”

  1. OMG THAT LOOKS SOO GOOD! Is the Kimchi aged or did you throw it in right after you made it? I’m making this for a school project in cooking class.

  2. wow ~ it looks really nice, i must try it one day.
    But i have a question, in korean dramas i always see people hold a really big bowl and just eat out of it when they re angry or sad.
    Is it the same thing or is it different ?
    If its different can you please tell me how to make it, because i would really like to try it.

    Thank you so much

  3. Thanks sue. I made this and it so yummy. I love it! ^^ Im trying to get a picture. But mine looks messy compared to yours. Hehehe

  4. I made this for a friend tonight and it was very well received.
    Simple ingredients (except the kimchi) and a very distinct taste!

  5. I made this for dinner last night and it was delicious! I will be trying your other recipes soon. Thanks for sharing 🙂

  6. Hello and thank your for sharing your wonderful recipes and having such a great aesthetic sense. This website is a small jewel that makes honor with korean food the best way. Thanks again!

  7. Hi Marian,

    Yangpun bibimbap is different to dolsot bibimbap. Basically the container that bibimbap is served in is different. Dolsot is a “stone pot” and Yangpun is a “big bowl” like a salad bowl. Also dolsot bibimbap is slightly cooked once more before it is served (so the rice gets crispier near the bottom of the pot).

  8. I usually use Just Gochujang sauce without vinegar, sugar and water.
    It tastes good, too! but it can be a little hot.
    I don’t care whatever it’s hot. i like hot food so much!
    But I think this is better way than mine.
    I’ll make Bibimbap in this way once.
    By the way, Could you make Bibimbab for me if you make it better than some restaurants? I really really expect that.. I am so free all the time. Just call me! haha! (^O^)*

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