Today, I will make bibimbap. To be honest, I feel like bibimbap is a difficult Korean food to make since it needs a lot of ingredients. However because it is so delicious, it will have you comming back for more again. Plus, it is very healthy. 
Bibim means ‘mixing’ and Bap means ‘rice’ in Korean. So, you mix rice, various fried vegetables, raw vegetables, meat, egg, dried seaweed, and a special sauce. If you are a vegetarian, you can substitute the beef with mushrooms you like.
Yield: 2 Servings
Short Korean Lesson: *^^*
- SootGahRahk (숫가락) = Spoon
- JutGahRahk (젓가락) = Chopsticks
Video Instructions
Main Ingredients
- ¼ Cup MooSaengChae (Radish-sidedish)
- ¼ Cup Kimchi
- 2 Handfulls Bean Sprouts (KongNaMul)
- ⅓ Onion
- ⅓ Carrot
- ⅓ Zucchini
- ⅓ Cucumber
- 2-3 Leaves Lettuce
- ½ Green Onion
- 1 Egg
- 1 Dried Seaweed
- 2 Bowls Cooked Rice
Meat Ingredients
- ¼ Cup Ground Beef
- ½ tsp Soy Sauce
- ½ tsp Sugar
- ½ tsp Cooking Wine
- ½ tsp Sesame Oil
- 1 Clove Minced Garlic
- 1 Pinch Salt & Black Pepper
Gosari Ingredients
- 1 Handfull Dried Fernbrake (GoSaRi)
- ¼ Onion
- 2 tsp Soy Sauce
- 1 tsp Sesame Oil
- ½ Tbsp Olive Oil
- ½ tsp Minced Garlic
Sauce Ingredients
- 3 Tbsp Red Pepper Paste
- ¼ tsp Soy Sauce
- 1 tsp Brown Rice Vinegar or Apple Vinegar
- 1 tsp Sugar
- ¾ tsp Sesame Seeds
- 1 tsp Sesame Oil
- ½ tsp Minced Garlic
Directions
In a bowl, mix ¼ cup of ground beef, ½ tsp of soy sauce, ½ tsp of sugar, ½ tsp of cooking wine, ½ tsp of sesame oil, 1 clove minced garlic, 1 pinch of salt, and 1 pinch black pepper all together. Set it aside while you are preparing the other ingredients.
Add the boiled bean sprouts, ½ tsp of sesame oil, and 1 pinch of salt. Mix well.
- We call this fern ‘gosari’ in Korea.
If you buy dried gosari, soak one handful of gosari in water over night.
If the gosari is still not soft, then boil it in water
until it becomes soft, before you fry it. - Cut it into 3 inch pieces.
In a pan, add the gosari, ¼ of sliced onion, 2 tsp of soy sauce, 1 tsp of sesame oil, ½ tbsp of olive oil, and ½ tsp of minced garlic.
Fry for 10 minutes.
- Julienne ⅓ of a carrot and ⅓ of a zucchini to the same size.
Slice ⅓ of an onion thinly. Cut ½ of a green onion thinly.
Fry the green onion with a little bit of salt for 5 seconds. - In the same way, fry the onion with a pinch of salt for 20 seconds.
- Fry the zucchini for 1 minute with some salt.
- Fry the carrot for 30 second with some salt.
Fry the marinated beef until the beef is completely cooked.
- Fry one flat egg with a pinch of salt.
- Slice it thinly.
- Cut ¼ cup of kimchi into small pieces.
- Fry with a little bit of oil for 2 minutes.
You can add a little bit of sugar if you want.
Cut 1 sheet of dried seaweed with scissors.
- Cut 2-3 leaves of lettuce thinly.
- Julienne ⅓ of a cucumber thinly.
This is the radish side dish, MooSaengChae.
I already posted a recipe on how to make it,
so please check that recipe out.
To make the sauce, mix 3 tbsp of red pepper paste, ¼ tsp of soy sauce, 1 tsp of vinegar, 1 tsp of sugar, 1 tsp of sesame oil, ¾ tsp of sesame seeds, and ½ tsp of minced garlic.
All of the ingredients are ready, it’s time to serve and eat. 
In a large bowl, (you can use your mixing bowl) place 1 cup of cooked rice, all of the vegetables, kimchi, egg, and dried seaweed. Put the beef in the center. Then, pour 2-3 spoons of sauce on top of the beef. You can adjust the amount of the sauce, depending on your taste. If you like spicy foods and want a lot of spicy sauce for your bibimbap, double the sauce recipe.
Mix all of the ingredients and eat. Enjoy! 
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Hi Aeri,
Love your bibimbap! I want to make a bibimbap for a party of 50.
Can I cook up a large pan, mix it and leave for an hour without it drying out? If it will dry out, is there something I can add to keep it tasty and moist?
Thank you for your cooking tips. Love your food.
Hi Aeri,
I would like to know if you can recommend for Chinese cookbooks? I have seen one or two in your videos on the bacground. If you could share some, that would be great. Thank you.
This is real simple yet elegant comfort food. I usually just prepare the veggies ahead to another day’s crave in tupperwares and whip it up when I want it.
이렇게 우리나라의 자랑인 비빔밥을 세상에 알리는데 힘쓰시다니, 자랑스럽습니다!
hi, casio ctk 2100
반갑습니다. ^^ 글 남겨주셔서 감사해요 ~~ ~
Hi aeriee, thank you for this recipe
but it like dol sot bibimbap more!!! if i cook it on the pot how many minutes i have to cook it for? should i cook it on high heat? 
hi tiffany,
YES.. usually in a restaurant.. they heat the stone bowl on high temperature.. drizzle some sesame oil… oil mixture .. maybe sprinkle a little bit of salt.. on bottom…and spread the cooked rice on it.. when the rice and bowl become hot.. they add rest of the ingredients ,,,, cook several more minutes..then serve…
Thanks Aeri for the answerr…cant wait to try it…
Hi, Aeri, i’ve been a great fan of urs,but some of urs uses beef as ingredient, due to some religious purposes, i cant have beef, instead of beef, can i use chicken?for ur cheese oven speghetti n bibimbap?bcz im interested to try both of this recipes
hi Tiffany Looi,
Thanks for your comment. About your question, you can skip the beef for bibimbap.. sometimes we skip beef for our bibimbap. You can use mushroom instead of beef also. Yes, you can use chicken too.
Hi Aeri!
Congrats for your newly-designed layout! Looks pretty!
Well Bibimbap is one of my favorite Korean dishes and I’ve made your Bibimbap recipe over and over again, but I’ve just recently been curious about the Bibimbap sauce.
Do you think there is an “already-mixed” bibimbap sauce that I can buy? Whenever i go to a Korean restaurant and order Bibimbap, they always give me a sauce bottle with the red sauce in it and I was just wondering if that is simply just something that they mix by themselves or it’s something they bought (you know, like for example a ketchup in a burger restaurant
).
hi Ivana,
Yes, there is an already mixed bibimbap sauce in a Korean store.. but I don’t like it.. it’s hardly close to homemade sauce. So I don’t want to recommend..but each person has different taste.. so you might like it. I think they make big portion of their own bibimbap sauce in a restaurant..and serve it in the bottle.. ^^
Nice recipe
One question though, when frying the vegetables do you have to put oil on the pan everytime?
hi Ken,
yes.. not only for flavor but also for not too dry vegetable…but you can skip the oil for health or your preference too..
Hi Aeri,
. ty.
The recipe seems easy to follow
I was wondering how would you make the bibimbap more spicy?
Thanks
hi Sandy,
since the combination of sauce ingredients are important.. if you just increase spicy ingredient like gochujang will change the flavor for the sauce.. so i will say.. you can buy extra spicy gochujang from a store.. or double the sauce recipe..and eat the bibimbap with more sauce as my hubby does..hehe
My mom made this a lot when we had left overs. it really reminds me of her. thank you
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Hi Aeri! So I’m going to make this and I was wondering if there is a substitute for the Red Pepper Paste?
hi simplyjvp17,
Oh.. it’s because you can’t eat spicy food.. or don’t have red pepper paste ?? red pepper paste is the most important ingredient for bibimbap.. so I don’t know what to say.. if you can’t spicy food.. there is soy sauce seasoning bibimbap.. that one can be replace of bibimbap.. you need to change the amount of soy sauce though..
When I had this in Korea the bowl was always hot almost like it was cooked in the bowl. Was the bowl just heated up before the ingredients were added, or was part of it cooked in the bowl?
hi Bob,
Yes, we call that dolsot bibimbap.. they heat the stone bowl on a stove … and drizzle some oil.. sesame oil..and salt.. and spread cooked rice in a bowl… when the rice becomes hot.. add other ingredients … and before serving.. add some fresh vegetables and sauce….
I made it yesterday, it was so amazingly delicious! 체 친구와 저는 배가 고프다 때 까지 먹었어요! Thank you very much for the recipe, I never thought I would be able to make this dish by myself.
PS. And I am sorry for my mistakes m(._.)m
hi hemilya,
thanks
hehe no worries.. I could understand your cute Korean sentence.
Hi Aeri,
It was great recipe, I never thought to make BIBIMBAP but after reading your recipe I tried to made it….and it’s so delicious, especially the sauce taste so good…….
Hello Aeris !!!
HEHE yes ! I got the stone bowl in Vancouver korean store ^^ i am so happy ^^
Aeri, I was wondering how to properly clean the stone bowl? Thank you !!!
Hi, Annie
I’m also happy for you. hehe.. about how to handle the stone bowl.
haha..that’s cool. Now you can make stone bowl bibimbap at home
1. Before you use for the first time, boil it in salt water for short time. like.. few minutes.. and dry it well.
2. Don’t put your stone bowl in cold water when it’s hot..then it will break.
3. Don’t use soap to clean your stone bowl. (this part, I kind of don’t like.. because.. you don’t want dirty dish ..right..hehe ) so I usually..wash it with water and cleaning towel first.. remove most of the dirty part of the bowl.. then. use really tiny amount of soap.. and try to rinse and wash it quickly..so the soap will not soaked into the stone bowl.
4. Rub the surface of the stone bowl (inside..) with a little bit of oiled paper towel for using next time.
I hope my answer helped you a little.
Thanks !!!
Hi Aeri,
I found your website thru youtube. I must say that you are incredible and that your husband must love eating everything you cook after filming. I enjoy very much in viewing your lessons and I can’t believe how simple it is to make this “bibimbap”. I always order it at a korean restaurant and now that I know how to make the sauce, I will use it as a veggie dip or marinate.
Thanks Aeri. Keep up the great work.
Hi, joe
Thanks for visiting my blog. haha..I can’t tell my husband love eating everything I cook..but yes..thankfully he likes most. I hope you will like this recipe if you have chance to try it. Thanks again !!! hope to see you again~~~
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oh I missed the part where you had posted the recipe. My bad, sorry for asking this question.
Though I remember the radish side dish that I had eaten didn’t had an orange color but it was fairly white. Is that a different kind of side dish?
Hi, Poeh
aha..I know what you mean.. so far many people asked that dish. My husband and sister in law also liked it very much when they tried it at Korean restaurant.. yes..it’s more like radish pickle..right.. I will try to post it someday. thanks !!!
ahh the bibimbap looks absolutely scrumptious. hehe. I am so hungry right now.
.
Your bibimbap recipe has my favorite banchan in it. MooSaengChae! I had ate it twice in my favorite Korean restaurant and I love it. I was looking everywhere for it, but I didn’t know the name. Thank you so much;).
.
If you have the time, could you please share a recipe of the dish?
Thank you in advance:).
oh, by the way, I have tried your kimchi recipe and I liked it fresh the most, but after a week it was still good. I think it will be better if I didn’t cheat that much with the ingredients. Where I live it is very hard to get Korean ingredients unlike Japanese and Chinese stuff. They don’t seem to have red pepper powder anywhere. But nonetheless, I will make a smaller batch the next time so I can eat it fresh.;)
Hi, Poeh
hehe.. I’m very happy that you liked your kimchi.. phew ~~ Since it’s time consuming and difficult to make.. I will feel worse if somebody try kimchi and didn’t like it..hehe thanks !!!
Yes.. I can see what you mean.. I don’t know why..maybe my taste is changed a little ?? nowadays..I prefer fresh kimchi also..hehe
thanks !!!
http://www.facebook.com/photo.php?pid=30376402&l=14c3143981&id=1126082665
Hi, Clari
Good job !!!
Looks very delicious..by the way..
what is the red things under the sauce..
I looks like.. fried anchovy side-dish..is it right ?? hehe… thanks for sharing us this picture.
I did your dolsot bibimbap with a wonderful outcome: crispy rice! I send you the pic
Thank you!
Hi, Clari
Wow.. thank you for your good news.
Hi aeris!
Thank you for another of your Great recipe. I just want to as k you if you can explain how to turn it into dolsot bibimbap?
Clari
Hi, Clari
) hm… the rice becomes a little crispy on the bottom.
Nice to meet you!!
First, do you have a stone bowl for dolsot bibimbap? I guess you have one. Here are some tips for it.
1. On the bottom of the bowl, pour ½ Tbsp of oil and ½ Tbsp of sesame oil. Spread the oil around.
2. Put one and a half cups of hot cooked rice in the bowl. Spread it along the bottom and sides also.
3. Add all of the ingredients for the bibimbap: vegetables, meat, and so on.
4. Pour the sauce on top of it.
5. Cook it until it makes sounds. (Hard to describe it.
6. You have to cook it for a while to get good crispy bottom. Don’t cook it on too high temperature, or the rice will burn.
Thanks !!
I wanted to do something different for my husbands birthday, and I found your blog with Bibimbap. The process was so easy to follow and I liked how you stated that MooSaengChae was Radish-sidedish. (Good thing to because I wouldn’t have know). Anyways, I just wanted to say thank you, becuase my husband loved it.
Hi, Payloans
Wow, I feel honor that you cooked bibimbap for your husband’s birthday and he loved it. Thank you !!! Oops, it was easy to follow ?? phew~~~ To me it’s still lots of work to make bibimbap.. hehe Happy Birthday To your husband..and Happy new year.
Great pics and recipes.. looks like you got yourself a nice blog going..
Hi, Chan
wow.. are you a fatman..right ??
Thank you sooooo much for visiting my blog..hehe Happy Holidays !!!
Bibimbap is one of my favorite Korean foods. It is also one of the most popular foods among “foreigners” such as me. Just looking at the ingredients, it can be difficult for me to understand why I like it so much. One of the biggest secrets of its good taste is the sauce. The gosari is also a very good ingredient to add.
Hi, honey~~
We can eat bibimbap again today. thanks for comment !!
haha.. yes.. we usually think that healthy food is not taste good..but here is one of exceptions..BIBIMBAP !! ya ~~~
p.s You got a pretty picture..cool..:D