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Bibimbap
January 15, 2015
This bibimbap () recipe was originally posted on this blog back in February, 2010. As you
can tell from the numerous comments below, its been enormously popular. Today, I am updating
the bibimbap post with the new photos I took over the holiday break.
Bibimbap is a large bowl of rice topped with an array of individually prepared vegetables and
beef, and served with seasoned red chili pepper paste (gochujang). Bibim means mixing, and bap
means rice. The mixing usually happens at the table right before eating. Bibimbap served in a
sizzling hot stone bowl (dolsot) is very popular at Korean restaurants. Its 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. At home, we sometimes make bibimbap using side dishes left over
from previous meals. Its that versatile!
This bibimbap recipe looks long, but it 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. For my bibimbap, I used 7 toppings, but any 3 or 4 of
these will make a delightful bibimbap dish.
Bibimbap
Serves 4
a Korean rice bowl with beef and vegetables
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Ingredients
1. 3 cups short grain rice
2. 8 ounces beef, rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
3. 2 cups boiled gosari*, (fernbrake)
4. 16 ounces soybean sprouts, (or mung bean sprouts, )
5. 1 bunch spinach
6. 2 kirby (pickling) cucumbers (or 1 Korean cucumber)
7. 2 small zucchinis
8. 2 medium carrots
9. 5 teaspoons minced garlic
10. 2 or 3 scallions, chopped
11. soy sauce
12. sesame oil
13. roasted sesame seeds
14. salt and pepper
15. vegetable or canola oil
16. 4 eggs
Bibimbap sauce
1. 4 tablespoons of Korean red chili pepper paste (gochujang, )
2. 1 tablespoon of sugar
3. 1 tablespoon of sesame oil
4. 3 tablespoons of water
Instructions
1. 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.
2. 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. Saut in a skillet for 2 - 3 minutes over high heat.
3. 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. Saut in a skillet with 1 tablespoon of
4. Soy bean 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.
5. 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.
6. 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.
7. 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. Saut in a
8. Carrots: Julienne the carrots into match sticks. Saut in a lightly oiled skillet for 1 - 2
minutes over medium high heat, sprinkling salt and pepper to taste.
9. Combine all of the sauce ingredients in a small bowl and mix thoroughly.
10. Assemble: 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 red pepper paste sauce.
Notes
1. *You can buy dried gosari () at any Korean market. Rehydrate by boiling in water
until tender.
2. **Other common toppings for bibimbap include shiitake mushrooms (sliced and sautd),
bell flower roots (doraji - soaked and sautd), onion (sliced and sautd), a leaf of lettuce,
and kimchi (sliced).
By Hyosun Ro
Salmon Bulgogi
Watercress Namul
Filed Under: Main Dish, Noodles and Rice, Recipes, Vegetarian dish Tagged With: banchan,
bulgogi, Korean, rice bowl, side dish 93 Comments
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Comments
1.
figtree says:
February 21, 2010 at 6:03 pm
I always order this when out, now Im excited to try it at home..thanks!!
Reply
Anonymous says:
2.
Hyosun Ro says:
February 25, 2010 at 1:48 am
Thanks for visiting. Hope you try it. I would love to know how it turns out for you.
Reply
3.
Foodie says:
March 29, 2010 at 11:45 pm
Im delighted to find a real recipe for this my favorite Korean restaurant dish. I cant
wait to try it at home.
Reply
4.
Hyosun Ro says:
5.
Patrick says:
May 27, 2010 at 5:46 am
mmmm this looks so good! i love korean food and recently started to love bibimbaps
Reply
6.
Anna says:
May 27, 2010 at 5:03 pm
I luuuuuuuuv Bibinbap, I use to go all the time to this Korean restaurant in NY to have it.
But since I moved to LA I didnt find anything yet. I miss it. But now I have the recipe
thats great, it looks delicious.
Reply
7.
csk says:
June 1, 2010 at 1:46 am
These photographs are fantastic! Definitely my favorite entry in terms of pictures. Im
going to have to try the actual recipe though having tried the real thing made by you, I
know it will be good!
Reply
8.
Anonymous says:
June 9, 2010 at 12:19 pm
I have always loved bibimbap, but have never attempted to make it at home. Your
instructions make it so easy, and your Red Pepper Paste Sauce is absolutely delicious!
Thank you very much for providing such authentic, tasty and achievable recipes. They
are of the highest quality found on the internet!
Reply
9.
Hyosun Ro says:
June 10, 2010 at 3:08 am
Thank you very much for such wonderful comments! I am delighted to hear you tried my
recipe and liked it. Hope to hear from you again soon.
Reply
10.
11.
Hyosun Ro says:
October 23, 2010 at 6:22 pm
Susan Thank you! I am glad to hear you are going to try. Let me know if you have any
questions.
Reply
12.
Eftychia says:
February 12, 2011 at 8:26 am
This dish is so rich in flavours and colours. It looks very tasty. Thank you for sharing.
Reply
13.
Anonymous says:
March 11, 2011 at 2:14 pm
i really like this dishes
Reply
14.
Stephanie says:
April 4, 2011 at 10:30 pm
I have been looking everywhere for a good bibimbap recipe! This one looks perfect.
Thanks
Reply
15.
Hyosun Ro says:
April 5, 2011 at 12:47 am
Thank you, Stephanie, for visiting my blog and leaving a nice comment. Hope you get to
try the recipe.
Reply
16.
Stephanie says:
April 7, 2011 at 2:32 am
My boyfriend and I just made this tonite with the beef, cucumbers, zucchini, sprouts,
carrots and shitake mushrooms.
Delicious! I was a bit scattered making all the little dishes but that always happened when
I make something for the first time. Were having the left overs tomorrow.
Thanks for sharing! Plus it was really easy to glance at the recipe and find what I was
looking for with the little pictures by each vegetable.
Reply
17.
Hyosun Ro says:
April 7, 2011 at 3:35 am
Stephanie I am so happy to hear it turned out very well for you. It does get a little hectic
with all these small dishes, but it sounds like you executed really well. Thanks for trying
my recipe and letting me know how it went.
Reply
18.
Michelle K says:
April 19, 2011 at 9:38 pm
I just made this and it was so good. I used the spinach, carrots, sprouts, beef and zucchini.
Since I am trying to stay low carb, instead of rice, I wrapped the veggies and meat in
lettuce with a dash of your gochujang sauce. Delicious!
Reply
19.
Hyosun Ro says:
April 19, 2011 at 10:05 pm
Great idea Michelle! Lets call that bibimbap wrap. I should try that since I really need to
watch carb too.
Reply
20.
Anonymous says:
21.
Hyosun Ro says:
September 9, 2011 at 11:50 pm
Thank you, Joanne! Hope you enjoy the dish as much as I do. This is definitely one of my
favorites.
Reply
22.
Lilluz says:
May 6, 2012 at 1:03 am
I made this for my husbands birthday and he couldnt stop raving about it! Thanks
Reply
Hyosun Ro says:
23.
Hyosun Ro says:
24.
25.
Nessie says:
June 22, 2012 at 2:22 am
This recipe is so tasty!! Today I made it for the third time and I think it was my best yet.
As a girl with no experience in Korean cuisine (safe for watching Kdramas and wishing I
was there ^.^)I think that I did pretty well thanks to your detailed descriptions and
photographs. I will try some more of your recipes (if I can find the ingredients!)
Reply
26.
Victor says:
July 3, 2012 at 8:52 pm
This is one of my Favorite Korean dish, while I was stationed there for 3 years. Thank
27.
messymotto says:
August 1, 2012 at 9:29 pm
Just made some bibimbap last night and wrote a post about it linking people here to check
out your great suggestions. It wound up being delicious! Thanks for the post
http://www.messofalife.com
Reply
Hyosun Ro says:
28.
Amanda says:
August 20, 2012 at 12:06 am
I am so excited to make this for my boyfriend. My local market has a lot of these veggie
dishes prepared, but making it from scratch will taste fresher and be more cost effective.
Thank you for such good instructions and photos!
Reply
Hyosun Ro says:
29.
Reply
Hyosun Ro says:
30.
laning says:
September 7, 2012 at 5:44 am
We just had this for our lunch. We love it.. thank you for such detail instruction
Reply
31.
Juls says:
September 24, 2012 at 8:42 am
32.
Anonymous says:
October 5, 2012 at 9:13 pm
Can I put chicken meat instead of beef?
Reply
Hyosun Ro says:
33.
Anonymous says:
October 5, 2012 at 9:15 pm
Can I put chicken instead of beef? And which part of chicken should I use? Im a very
new cook, with no ecperience in cooking! ><
Reply
Hyosun Ro says:
October 6, 2012 at 12:07 am
I see. Any part! Use what you like, but dark meat will probably go better with this
dish. See the chicken recipe here: http://www.koreanbapsang.com/2012/03/dakbulgogi-korean-bbq-chicken.html#.UG912E3A_s4
Hope this helps! And dont hesitate to ask if you have any other questions. Thanks
for using my recipe!
Reply
34.
35.
36.
Ingrid says:
January 7, 2013 at 12:42 am
Bibimbap is one of my favorite meals but Ive never tried making it until I came across
this webpage and made it tonight for dinner. I think this is one of the best things Ive
made! It took awhile and I had to make my own gochujang, but it turned out just great
and was well worth the effort. Thank you!!
Reply
Hyosun Ro says:
January 7, 2013 at 4:56 am
37.
38.
Monikamcd says:
August 9, 2013 at 11:43 pm
This recipe is amazing. It is one of our favorites. Thank you for your wonderful blog.
Reply
Hyosun Ro says:
39.
Unknown says:
September 8, 2013 at 6:21 pm
The only thing is missing is the egg sunny side up or over easy on top.
Reply
40.
Nammi says:
Hyosun Ro says:
41.
Jimmy78 says:
October 8, 2013 at 3:42 pm
Absolutely great! I was stationed in Korea and I love the food. Made this for the first time
yesterday and Im pretty proud of myself, it turned out great. Thanks!
Reply
Hyosun Ro says:
42.
Anonymous says:
January 18, 2014 at 12:16 am
Hyosun Ro says:
43.
Anonymous says:
January 18, 2014 at 12:21 am
I do have a question though when making it in a stone bowl, do you preheat the bowl in
the oven then add oil and rice? Or do you oil the bowl, add rice and place it in the oven
until it sizzles? My bowl didnt get hot enough so the rice didnt get crispy it still tasted
wonderful though!
Reply
Hyosun Ro says:
44.
Hyosun Ro says:
45.
Erin says:
January 25, 2014 at 8:56 pm
I have seen on the Travel Channel that an emperial version of bibimbap can have up to 28
different ingredients. I have eatened deep fried square of kombu and ginko nuts added to
bibimbap. Do you know of any other ingredients that are used in Korea and are not
common in the bibimbap version outside of Korea?
Reply
46.
47.
Roger says:
March 20, 2014 at 1:47 am
Hyosun: I use to fly to Seoul every two weeks for years and almost every day that I was
in Seoul I had Bibimbap for breakfast, lunch or dinner. I truly love the combination of the
rice, vegetables and meat. At times I would eat it with no meat and it was just as good.
The gochujang sauce in my mind is what makes the dish so unbelievable. Tonight I made
it for the family using you recipe and they went nuts over it. I also made a fresh batch of
Kimchi that I just love. I was in Korean overload tonight. Thanks for the great recipe.
Your recipe is easy and as good as all the Bibimbap I use to eat in Korea.
Thanks for sharing!!!!!!!
Reply
Hyosun Ro says:
48.
49.
very nutritious and just enough to satisfy a hungry tummy without leaving you any guilt.
And I am very HAPPY that it is an ASIAN dish.
Reply
50.
Dana says:
May 5, 2014 at 11:07 pm
Hi! The dried fern frake has little leaves on the ends, do I cut them off or can I eat them
as well?
Reply
Hyosun Ro says:
51.
soldierzgirl says:
May 20, 2014 at 11:00 am
Thank you!! This is the easiest explanation of this recipe i have ever seen
Reply
Hyosun Ro says:
52.
Shilpee says:
June 27, 2014 at 1:31 pm
I am going to make Bibimbap tis weekend!
Hank you for the recipe!
Reply
Hyosun says:
53.
Hyosun says:
54.
makes it so easy!
Reply
Hyosun says:
55.
Hyosun says:
56.
Allison says:
January 23, 2015 at 7:21 pm
You should make an app for your recipes! I use my ipad all the time to follow your
instructions as I cook!
Reply
Hyosun says:
57.
Hyosun says:
Oh ok. Noted! Thank you for your response. Will try cooking this on
weekend.
Reply
58.
80 says:
May 23, 2015 at 7:47 pm
Thank you so much for the post on this meal. Great flavors and very easy to follow. The
only problem I found was being able to wait, the time it took to prep and cook all the
ingredient.
Thanks again
Reply
59.
Clara says:
June 16, 2015 at 3:54 am
Ive tried making this dish and it was fun. Very quick and easy. Thanks for the help.
Reply
Hyosun says:
60.
Rebecca says:
August 7, 2015 at 5:53 pm
So I want to make this dish tomorrow night but I cant find any Korean chili paste. The
Hyosun says:
61.
Linda says:
September 10, 2015 at 6:50 am
I just made this for my family and everyone loved it. My children are 10 and 7, so I just
added less of the spicy sauce to their bowls. Ive tried different recipes on the web before,
but this is the best one Ive found. I cant wait to try other recipes on your site!
Reply
Hyosun says:
September 13, 2015 at 11:40 am
Awesome that your children love bibimbap! Thanks for the nice words!
Reply
62.
Gimbap says:
October 7, 2015 at 6:38 am
i really like this dishes please keep hard work!
Reply
63.
sandy says:
November 13, 2015 at 4:49 pm
Just made this for the first time with wathever vegetable I had left in my fridge (Turnip
tops, green beans, chinese white cabbage) plus some organice minced meat I bought from
the market.marinating is key and then it doesnt mather what crunchy vegetable you
use.it will all taste amazing.
I just had this dish once before in a restaurant, but all the flavours seemed to match my
memory. Ive finished all I made within minutes after serving.omg.
Reply
64.
Hyosun says:
December 27, 2015 at 12:03 pm
Sounds great! It shows how versatile bibimbap is. Yes fresh eggs!
Reply
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