This bibimbap is a Korean classic that will have your mouth watering!
Bibimbap (Bibim = mixed; Bap = rice) is traditionally served in a bowl with all the ingredients laid out separately across the rice.
A bed of hot steamed rice is topped with julienned, sauteed, fresh, or steamed vegetables of different colors. Then beef, pork, chicken, seafood, or tofu is added.

The whole thing is topped with an egg that is either fried or made into omelette and cut into strips. You can even add a raw egg yolk instead. Drizzle it with the spicy sauce and you have one stellar dish!
This dish is colorful and brought to life with the various colorful vegetables. It has the perfect balance of crunchy veggies, juicy meat, and fluffy rice all brought together with the delectable spicy sauce.

Why you will love this Bibimbap recipe…


BIBIMBAP
Ingredients
- 2 cups cooked short-grain rice
Red pepper sauce:
- 3 tbsp Korean red pepper paste (gochujang)
- 1/2 tsp soy sauce
- 1/2 tsp vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 clove garlic, minced
Meat: (Omit for vegetarian version)
- 1/2 cup beef, pork or chicken; ground (minced) or cut into fine strips
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp vinegar
- 1 tsp sesame oil
- 2 cloves garlic
- 1 pinch of salt and pepper
Vegetables:
- 1/2 cup each of about 6-8 different vegetables (e.g. onions, carrots, zucchini, fresh mushrooms, capsicums)
- peppers, spinach, mung bean sprouts, and green onions (colourful veges adds impact to the dish).
Assembly:
- Sesame oil
- 1 egg for the whole dish or 1 for each serving (optional)
Instructions
Ingredients
- For the sauce: Combine all ingredients and set aside. This sauce is served separately, according to each one’s taste. If you don’t like spicy food, you can omit this sauce and use soy sauce or fermented soy bean paste (miso) instead.
- For the meat: Mix all the marinade ingredients with the meat and set aside while you prepare the vegetables. After the vegetables are prepared and sauteed, saute the meat over high heat until it is cooked through. Put aside.
- For the vegetables: Julienne or slice the vegetables. Other than vegetables like lettuce or cucumber, sauté the julienned vegetables very briefly (they should remain crunchy), one at a time, in a pan that has been lightly greased with sesame oil, over medium high heat (you can, of course, keep them raw if you prefer). Add a pinch of salt. Set aside separately. Cut the seaweed into thin strips using kitchen scissors and set aside also.
- To assemble: Just before serving, fry the egg (if using), or make an omelette and slice into strips. You can even serve a raw egg yolk if you prefer.
- Brush some sesame oil in a large cast iron skillet (fry-pan). Heat the pan on the stove top over medium heat without a lid.
- Over top, lay out the rice – it should start to sizzle. Arrange the prepared vegetables and the meat, side by side, over top. Finally, place the fried egg (or raw egg yolk) or omelette strips on top (otherwise, you can add individual eggs on top of each person’s plate once you’ve dished them out). Drizzle some sauce over top.
- Cook for about 5-10 minutes, depending on your stove. Keep a close eye on it, as you want the rice at the bottom to form a thin, crunchy layer, but you don’t want it to burn.
- When it’s ready, pierce the egg yolk (if using) and stir it through the dish, combining the ingredients, then serve on to individual plates with extra sauce on the side.
Nutrition
Serving Suggestions
This dish is so well rounded and balanced that it can be served as is without any side dishes.
If you like this Korean classic, here are some other Asian dishes from various countries that you may enjoy:
Expert Tips 🧑🍳

Storage Suggestions
Bibimbap FAQs
Is bibimbap actually healthy?
This dish is packed with veggies, protein, and carbs so it’s a very well-balanced and healthy dish that tastes delicious!
Does bibimbap have raw egg?
The most traditional version of bibimbap uses a raw egg yolk but you can use a cooked egg if this doesn’t suit your tastes.
What is bibimbap in english?
The closest translation for bibimbap in English is mixed rice.
12 responses
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Serving on a plate is absolutely ok! By the way, your dish looks gorgeous and delicious! Thanks for joining in! I’m really happy you enjoyed it!
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Thanks Renata and thanks for the great challenge!
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I didn’t know about your challenge until now. I also recently posted a recipe for dolsot bibimbap. http://petitworldcitizen.com/2014/07/07/dolsot-bibimbap/. It’s such a tasty, easy and versatile dish!
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And yours looks a whole lot better than mine to boot!
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Not at all! I think the variety of colorful vegetables and textures used are what makes bibimbap so lovely and special and you nailed it! Bravo! 🙂
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Hi! I recently wrote a post about bibimbap. http://petitworldcitizen.com/2014/07/07/dolsot-bibimbap/. It’s one of my favorite Korean dishes! Yum!
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I do love Korean dishes and this bibimbap looks so perfect! Thanks for posting and more Korean dishes soon.
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Thanks Sam and yes, I must try out some more Asian inspired dishes!
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It was really a fun and tasty challenge. Your dish looks so delicious.
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Thanks! Healthy too!
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Your bibimbap looks great. Love your choice of vegetables.
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Thanks Varada! Normally I’m not a huge vege fan, but I loved eating them this way.
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