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Bibimbap (Korean Mixed Rice)

Bibimbap Recipe

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Bibimbap (비빔밥) or Korean mixed rice with assorted toppings, is one of the most well-loved and possibly most famous Korean dish. Ordering this at Korean restaurants easily set us back by $20 per person, so I was determined to learn to make it.

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The home-made version sure did not disappoint, for it tasted good and cost a fraction of the price we paid outside. Though it may be tedious to prepare and cook each topping one by one, I had a sense of satisfaction seeing how beautiful it turned out. It is also a balanced meal with various types of vegetables and meat in a bowl.

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Printable Recipe
   Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
Korean Spinach Salad Recipe (Sigeumchi Namul) Prepare seasoned spinach salad. I usually prepare more so that I can serve the extras as a side dish (banchan).
Korean Soya Bean Sprouts Salad Recipe Prepare soya bean sprouts salad. I usually prepare more so that I can serve the extras as a side dish (banchan).
How to Make Bibimbap Slice carrots to thin matchsticks. Cut zucchini to thin quarters and trim off the ends of hon shimeji mushrooms.
How to Make Bibimbap Marinade minced beef for 10 minutes.
Bibimbap Sauce Recipe Prepare bibimbap sauce. It is non-cooking and you just have to whisk the ingredients (gochujang, sesame oil, sesame seeds, garlic, vinegar and water) together.
Sunny Side Up Eggs Cook two sunny side up eggs.
How to Make Bibimbap Stir-fry carrots in a bit of oil for 3 minutes. Season with salt and pepper.
How to Make Bibimbap Stir-fry carrots in a bit of oil for 3 minutes. Season with salt and pepper.
How to Make Bibimbap Stir-fry mushrooms in a bit of oil for 3-5 minutes, or until stems are lightly browned. Season with salt and pepper.
How to Make Bibimbap Stir-fry marinated beef in a bit of oil for about 2 minutes.
Bibimbap Toppings Every time you cook a topping, set it aside in a large plate as a platter.
Multi-grain Rice In each serving bowl (I am using a dolsot aka Korean hot stone bowl here), add one serving of cooked rice. I am using a mixture of short-grain rice, brown rice and multi grains.
Bibimbap Recipe Place the egg in the center. Place the sauce on the egg white. Then arrange the rest of the cooked toppings as a neat platter around the egg. As a final garnishing, top with some pine nuts on the egg yolk (Pine nuts garnishing learnt from Running Man Ep 180).
Bibimbap Recipe If it’s cold, you can heat up the dolsot (stone pot)  over low heat for 10 minutes, pouring some olive oil down the sides so that the rice will form a nice crust.
Bibimbap Recipe Remember to mix everything well (sauce and toppings) before eating.

Leave a Comment

10 Responses to “Bibimbap (Korean Mixed Rice)”

  1. B — February 27, 2014 @ 9:00 am

    Full of flavour in every scoop of rice! The hot stone bowl keeps everything warm throughout the meal.


  2. Jessie Seah — February 28, 2014 @ 7:02 am

    Hi Wiffy,
    Where to buy the stone bowl? Can also replace with other type of normal bowl?


    • wiffy replied: — March 1st, 2014 @ 11:48 am

      I bought it from Korean supermarket at Bedok Mall basement. But you can use any suitable size bowl (even a claypot), no need a special hot stone pot.


  3. Kenny — February 28, 2014 @ 4:13 pm

    Love your step-by-step guide! Bibimbap’s one of my fave Korean dishes (besides chicken ginseng soup, that is). :)


  4. cynthia — June 5, 2014 @ 9:59 am

    Nice step by step guide on how to make this. Thank for this! :D


  5. Shoof — March 11, 2016 @ 7:08 pm

    This is always my go-to recipe whenever I want to make bibimbap.. I replaced minced meat with Korean frozen sliced meat (beef/ lamb/ pork) – those used for Korean BBQ – the taste is much improved!

    Thanks for the wonderful recipe!


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