bibimbap recipe

Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won&#x27;t miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!

Bibimbap

½ English cucumber (thinly sliced)

rice vinegar

sesame oil (divided)

mung bean sprouts

carrots

baby spinach

tamari

white rice

eggs

sautéed shiitake mushrooms (optional)

recipe Gochujang sauce

Sesame seeds

Sea salt

Kimchi (optional, for serving)

scallions (optional, for serving)

In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.

Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.

Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat ½ teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.

Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.

Made with healthy veggies, a fried egg, and a homemade spicy-sweet gochujang sauce, our easy Korean Bibimbap recipe is an exotic and satisfying meal served in just one bowl.

Korean Bibimbap

cooked sticky rice (1 1/4 cups dry rice)

spinach

mushrooms

onions

sesame oil

vegetable broth

garlic (minced)

sesame seeds

Beef Bulgogi Recipe (for non-vegetarian)

Salt and pepper

Korean gochujang paste (found at Asian markets or Whole Foods)

honey

Cook the rice according to package instructions and set aside.

Place the spinach in a pot and add 1 teaspoon sesame oil, 1/4 cup broth, and 1 teaspoon sesame seeds. Salt and pepper. Then cover and bring to a simmer. If wilted, remove from heat and keep covered. If not wilted, stir and cover again for 3-4 minutes.

Place one teaspoon of sesame oil in a nonstick skillet over medium heat. Add the sliced mushrooms and garlic. Saute for approximately 10 minutes to cook and reduce. Salt and pepper to taste. Then place the mushrooms in a bowl and cover to keep warm.

In a small bowl, mix the ingredients for the gochujang sauce and set aside.

Wipe out the skillet, then place back over medium heat. Fry 4 eggs (maybe 2 at a time) on both sides keeping the centers soft, 1-2 minutes per side.

When ready to serve, place a heap of warm rice in four bowls. Arrange the wilted spinach, sautéed mushrooms, shredded carrots, bean sprouts and green onions around the rice. (If adding the Beef Bulgogi to the Bibimbap, arrange around the rice as well.) Then top with a hot fried egg and drizzle with gochujang sauce. Serve warm!

This Chicken Bibimbap is flavor-packed and makes a perfect lunch or dinner to share with a friend. You’ll start by tossing chicken in an easy garlic-soy marinade that will ensure your chicken is crisp and caramelized when you cook it. Then, you’ll keep building the dish with cooked carrots, spinach, and shiitake mushrooms. Fry up a couple of eggs and you’re ready to serve a delicious meal.

Chicken Bibimbap Recipe by Tasty

fresh ginger, minced

scallions, thinly sliced,

soy sauce

sesame oil,

mirin

brown sugar

lb boneless, skinless chicken thighs, sliced into 1/2 inch (1 1/4 cm) strips

kosher salt,

black pepper,

carrots,

oz shiitake mushroom, stems removed, thinly sliced

unsalted butter

sushi rice, cooked

cabbage kimchi

persian cucumber, thinly sliced

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In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.

Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.

Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.

In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.

In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.

In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.

Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.

To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.

https://vid.tasty.co/output/122189/landscape_480/1547062071

Inspired by Korean bibimbap, this healthy-ish Cuban bibimbap bowl has ground turkey (picadillo), seasoned cauliflower rice, sautéed garlic spinach, carrots, avocado, and sweet plantains. Colorful, flavorful and delicious!

Healthy-ish Cuban Bibimbap Bowl

Turkey Picadillo ( )

Sweet plantains

cauliflower rice

complete seasoning

olive oil

sunny side up eggs

carrots (matchsticks)

avocado

Make the turkey picadillo and sweet plantains according to the recipe instructions. Set aside.

In a skillet, add cauliflower, complete seasoning, and soy sauce. Cook on medium heat for 4 minutes or until any water has cooked off. Set aside.

On medium heat, add olive oil to a pan. Add the garlic and stir then add the spinach and stir until wilted.

To assemble, evenly plate cauliflower rice, turkey picadillo, spinach, sweet plantains, carrots, and avocado. Fry your eggs to your liking. Top each plate with an egg. Serve and enjoy!

Vegetarian Bibimbap Recipe with bibimbap sauce, made gluten-free and soy-free. This Korean bibimbap rice bowl is filled with vegetables that you can pick-and-choose what you want to make. They taste even better the day after and are great for side dishes, too!

Vegetarian Bibimbap Recipe

zucchinis

bean sprouts

tsp grated garlic (for each vegetable item

2-3 tsp Toasted sesame oil (for each vegetable item

scallions (chopped, about 1 bulb for each vegetable item)

Toasted white sesame seeds (sprinkle)

tbsp coconut aminos (for each vegetable item or to taste, optional)

medjool dates (torn apart with your hands)

water

apple cider vinegar

2-3 tsp gochugaru (or 1 tsp cayenne pepper)

tomato paste

tbsp coconut aminos

garlic powder

onion powder

salt

tsp apple cider vinegar rice

avocado oil (to saute zucchini)

eggs (pan fried sunny side up)

Cauliflower rice

Prep

Slice the zucchini to a little thinner than ¼-inch (0.6 cm) in thickness or use a mandolin slicer. Sprinkle 1.5 tsp fine sea salt and gently rub the salt into each slice. Let sit at room temperature for at least 20 minutes or up to 1 hour. Squeeze out the water then do a quick saute with avocado oil, garlic, and sesame oil. Sprinkle scallions and sesame seeds. Chill in the fridge.

For the zucchini, if using:

Julienne the carrots. These vegetables have the same cooking steps but please cook them separately.  Bring a large pot of water to boil and season with some salt. Hot water blanches the carrots for 2 minutes, bean sprouts for 2 minutes, and spinach for 30 seconds. Soak in cold water and squeeze out the liquid. In a big mixing bowl, season each vegetable item with salt, garlic, sesame oil, scallions, and sesame seeds. Taste and adjust the salt quantity. Chill in the fridge. I like to add a tablespoon of coconut aminos for extra flavor but that’s totally optional.

For the carrots, bean sprouts, and spinach:

Blend

In a small food processor, add the ingredients from the dates to salt. Blend a few times until you get a smooth paste. You might need to scrape the bowl a few times. Transfer the paste to a small bowl. Stir-in the sesame oil and vinegar. Adjust the vinegar quantity to taste.

For the bibimbap sauce:

Serve

Add the cooked rice (or cauliflower rice) to the bottom of serving bowls, place each vegetable item on top of the rice. I like to alternate the colors between the vegetables so they look colorful. Top with a sunny side up fried egg and a big spoonful of homemade bibimbap sauce. Mix it all up with a spoon and dig-in!

To assemble:

Today&rsquo;s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It&rsquo;s made of a bowl of rice, saut&eacute;ed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회). Bibim (비빔) translates as...

Bibimbap (Mixed rice with vegetables)

kosher salt

vegetable oil

garlic

honey (or sugar)

Korean hot pepper paste (gochujang)

You meant blanc the Mung Bean Sprouts for 30 seconds up to 2 minutes, correct? You did not bean to&hellip;

Prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker. Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes. Drain and rinse in cold water a couple of times. Drain. It should make 4 ounces.

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later. In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter.

Spinach

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating. Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl. Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef

Cut the beef into matchsticks and put them in a bowl. Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon. Cover and keep in the fridge until ready to use.

Mountain vegetables

Cut the fernbrake (gosari) a few times into bite size pieces. Set aside. Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Prepare and cook the ingredients for bibimbap

Carrot

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.

Cucumber

Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.

Red bell pepper

Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.

Zucchini

Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Bellflower roots

Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.

Gosari

Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½  teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

Let’s cook!

Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

Reheat the soybean sprout soup. Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice. Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with the egg yolk and gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste. Ladle the soup to a small bowl and sprinkle some chopped green onion over top. Serve right away with more hot pepper paste on the side.

Dolsot-bibimbap in an earthenware bowl (ttukbaegi) or stone pot (dolsot)

Reheat the soybean sprout soup. Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each. Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice. Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice. Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste. Ladle the soup to a small bowl and sprinkle some chopped green onion over top. Serve right away with more hot pepper paste on the side.

Mix and eat

Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients. Eat with your spoon.

Today&rsquo;s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It&rsquo;s made of a bowl of rice, saut&eacute;ed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회). Bibim (비빔) translates as &ldquo;mixed,&rdquo; and bap (밥) means &ldquo;cooked rice,&rdquo; so bibimbap literally means &ldquo;mixed rice.&rdquo; Before eating it you&rsquo;re supposed to mix everything all together. There are many variations on this dish, from simple to elaborate, and this recipe I&rsquo;m showing you today is for one you could consider &ldquo;classic&rdquo; bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I&rsquo;m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). &quot;Dolsot&quot; means &quot;stone pot&quot; in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap. Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren&rsquo;t random, they&rsquo;re chosen because they balance, harmonize, and offset each other. This recipe isn&rsquo;t quick and easy, it takes some time to make. But if you&rsquo;re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, toasted sesame oil, and an egg&mdash; those items are unskippable! I&rsquo;m going to share some more bibimbap recipes on my website in the future, and you&rsquo;ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it&rsquo;s such an essential dish in Korean cuisine. So I&rsquo;m happy to remake the video now in HD with much better editing and instruction. I&rsquo;ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake. So if you&rsquo;ve been following my videos, you&rsquo;re now ready to be a bibimbap master! Ready? Let&rsquo;s start! Ingredients (serves 4) 5 cups cooked short-grain rice 12 ounces soy bean sprouts, washed and drained. 8 ounces of spinach blanched and washed with the excess water squeezed out by hand. 1 large carrot. 1 large red bell pepper. 1 large zucchini. 1 English cucumber. 3 to 4 green onions, chopped. &frac12; pound fresh lean cut of beef (fillet mignon, flank steak) 4 ounces fernbrake (gosari), fresh or soaked from &frac12; ounce dried gosari (details below) 1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours. 4 eggs. kosher salt vegetable oil. toasted sesame oil toasted sesame seeds garlic. soy sauce honey (or sugar) Korean hot pepper paste (gochujang) How to prepare dried fernbrake (gosari) for use. If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you&rsquo;ll need to get it ready to eat. It&rsquo;s fast if you have a pressure cooker, but if you don&rsquo;t it will take some time. With a pressure cooker: Wash &frac12; ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes. Drain and rinse in cold water a couple of times. Drain. It should make 4 ounces. In a pot on the stove: In a large saucepan add &frac12; ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours. Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking. Taste the gosari: It should be soft. If it&rsquo;s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft. Drain. It should make 4 ounces. Make rice If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here&rsquo;s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice. Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear. Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes. Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they&#039;re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again. Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat. Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm. Prepare and cook the ingredients for bibimbap. I like to get a big platter and then put each vegetable on it as they&rsquo;re ready. I think it looks really pretty, but you don&rsquo;t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious! Soybean sprouts: Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about &frac12; cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later. In a bowl, mix the sprouts by hand with &frac12; teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter. Spinach: Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, &frac12; teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter. Other fresh vegetables: Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating. Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl. Cut the zucchini into matchsticks and mix with &frac12; teaspoon kosher salt. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with &frac14; teaspoon kosher salt. Beef: Cut the beef into matchsticks and put them in a bowl. Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon. Cover and keep in the fridge until ready to use. Mountain vegetables: Cut the fernbrake (gosari) a few times into bite size pieces. Set aside. Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside. Let&rsquo;s cook! Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and saut&eacute; the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it. Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Saut&eacute; with &frac12; teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan. Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Saut&eacute; for 30 seconds. Put it on the platter. Clean the pan. Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and saut&eacute; with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan. Heat up the pan with a few drops of cooking oil. Add the bellflower roots and saut&eacute; for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan. Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add &frac12; teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter. Serve. Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl. In a regular, shallow bowl Reheat the soybean sprout soup. Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice. Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with the egg yolk and gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste. Ladle the soup to a small bowl and sprinkle some chopped green onion over top. Serve right away with more hot pepper paste on the side. Dolsot-bibimbap in an earthenware bowl (ttukbaegi) or stone pot (dolsot) Reheat the soybean sprout soup. Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each. Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice. Set each pot on a burner. Heat over...

Top 6 bibimbap recipe recipes from across the web

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Top Tags

Bibimbap

Korean Bibimbap

Chicken Bibimbap Recipe by Tasty

Healthy-ish Cuban Bibimbap Bowl

Vegetarian Bibimbap Recipe

Bibimbap (Mixed rice with vegetable...

Top 6 bibimbap recipe recipes from across the web

The most viewed bibimbap recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bibimbap

Korean Bibimbap

Chicken Bibimbap Recipe by Tasty

Healthy-ish Cuban Bibimbap Bowl

Vegetarian Bibimbap Recipe

Bibimbap (Mixed rice with vegetable...

The most viewed bibimbap recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine