Bibimbap (Mixed rice with vegetables) (2022)

Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed 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 “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.

There are many variations on this dish, from simple to elaborate, and this recipe I’m showing you today is foroneyou could consider “classic” bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I’m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl calleddolsot-bibimbap (돌솥비빔밥). “Dolsot” means “stone pot” 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’t random, they’re chosen because they balance, harmonize, and offset each other.

(Video) Bibimbap - Mixed Rice with meat & assorted vegetables

This recipe isn’t quick and easy, it takes some time to make. But if you’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— those items are unskippable!

I’m going to share some more bibimbap recipes on my website in the future, and you’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’s such an essential dish in Korean cuisine. So I’m happy to remake the video now in HD with much better editing and instruction. I’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 vegetablefernbrake.

So if you’ve been following my videos, you’re now ready to be a bibimbap master! Ready? Let’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
  • ½ pound fresh lean cut of beef (fillet mignon, flank steak)
  • 4 ouncesfernbrake (gosari), fresh or soaked from ½ 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’ll need to get it ready to eat. It’s fast if you have a pressure cooker, but if you don’t it will take some time.

(Video) LET'S TRY! CJ ASSORTED VEGETABLES BIBIMBAP | KOREAN INSTANT MIXED RICE WITH VEGETABLES

With a pressure cooker:

  1. Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.
  2. Drain and rinse in cold water a couple of times.
  3. Drain. It should make4 ounces.

In a pot on the stove:

  1. In a large saucepan add ½ ounce of dried gosarito 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.
  2. 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.
  3. Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 20minutes and then let it sit, covered, until soft.
  4. Drain.It should make4 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’s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice.

  1. 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.
  2. Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.
  3. 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’re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again.
  4. Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.
  5. 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’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!

(Video) Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)

Soybean sprouts:

  1. 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 thesoup toserve with bibimbap later.
  2. 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:

  1. 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:

  1. 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.
  2. Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.
  3. Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt.
  4. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef:

(Video) Bibimbap||Korean food||Mixed rice with meat & veggies||housemaid version

  1. Cut the beef into matchsticks and put them in a bowl.
  2. 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.
  3. Cover and keep in the fridge until ready to use.

Mountain vegetables:

  1. Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.
  2. 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 thebitterness. 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’s cook!

  1. 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 andspinach. Clean the pan with wet paper towel or wash it.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Serve

Here area 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

(Video) HOW TO MAKE KOREAN BIBIMBAP 🇰🇷 Using ingredients in India 🇮🇳

  1. Reheat the soybean sprout soup.
  2. Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.
  3. 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.
  4. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.
  5. Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
  6. Serve right away with more hot pepper paste on the side.

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

  1. Reheat the soybean sprout soup.
  2. Put a few drops of toasted sesame oil in the bottom of each of 4earthenware bowls. They should be big enough to hold 4 to 6 cups each.
  3. 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.
  4. Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.
  5. Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.
  6. Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
  7. Serve right away with more hot pepper paste on the side.

Eat

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

FAQs

Is bibimbap supposed to be mixed? ›

Bibimbap is a korean rice dish that literally translates to “mixing rice”. The authentic way to eat it is to mix everything together in your bowl with chopsticks so that every bite has a little bit of every component and gets coated with the egg yolk.

Do you eat bibimbap with rice? ›

You can use any vegetables and any protein (even tofu) and your bibimbap will still be SO GOOD once it's all mixed up with the rice and this sauce! The essential ingredient in Bibimbap Sauce is Gochujang, an intense flavoured spicy miso paste that's key to Korean cooking.

Do you mix bibimbap before eating? ›

Mix it all up.

This is by far the most important step. After all, bibimbap is Korean for "mixed rice," not "compartmentalized ingredients placed atop rice." So grab your trusty spoon (another reason spoons are preferable to chopsticks in this instance), stir away, and put some elbow grease into it.

What does bibimbap mean in Korean? ›

The name of Korean Bibimbap means “mixed rice,” which is a pretty good description. A bowl is loaded with rice at the bottom and topped with a selection of goodies that are laid out to look like a jewels floating on the white rice bed.

What is special about bibimbap? ›

Bibimbap offers a truly unique package of flavor and nutrition in a single meal. The combination of fresh vegetables of various colors, rice, and meat fills the bowl with a sense of harmony achieved with a low caloric intake.

How do you eat bibimbap mix? ›

How to Eat Bibimbap - YouTube

Is bibimbap a healthy meal? ›

Bibimbap is a very healthy dish given that it predominantly consists of protein mixed with a variety of nutritious vegetables, and rounded out with carbs from the rice, making it a very well-balanced, nutritious meal.

How many calories are in a bibimbap rice bowl? ›

If we take a look at the nutrition facts, you can see that a typical bowl of Bibimbap has 490 calories with a macronutrient ratio of 14 grams of fat, 75 grams of carbs, and 18 grams of protein. This is not bad at all for a complete meal as there are low fats and a moderate amount of protein.

Is bibimbap good for fat loss? ›

According to the Bibimbap Backpackers, bibimbap helps the body excrete and burn unwanted fats (it really is probably one of the healthiest, most complete meals you can make.)

What side dish goes well with bibimbap? ›

Korean Side Dishes (Banchan)
  • Pickled Radish Paper (Ssam-Mu) ...
  • Sanjeok (Meat and Vegetable Skewers) ...
  • Nabak Kimchi (Water Kimchi) ...
  • Pickled Onions (Yangpa Jangajji) ...
  • Kimchi Recipe (Napa Cabbage Kimchi) ...
  • Kelp Noodle Salad (Cheonsachae Salad) ...
  • Quick Pickled Radishes. ...
  • Pan Fried Korean Zucchini (Hobak Jeon)

Do you add soup to bibimbap? ›

Barley bibimbap is a popular street food in Korea and they always serve the bibimbap along with some yummy Korean cabbage soup (woogeojiguk). This meal is so nutritious, healthy, and delicious.

Do you eat bibimbap warm or cold? ›

It's served cold in the summer, hot in the winter, but always with a side serving of gochujang – a thick, shiny, deep red chilli paste – to add perkiness.

Should bibimbap be eaten cold? ›

Do you eat bibimbap hot or cold? You can eat bibimbap both hot and cold (or at room temperature). Generally, it's served at room temperature in the summer and hot in the winter. The hot version is actually called dolsot bibimbap.

What is bibimbap called in English? ›

Bibimbap (/ˈbiːbɪmbæp/ BEE-bim-bap, from Korean 비빔밥 [pi. bim. p͈ap̚], literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means mixing rice (burned rice at the bottom of the dish and cooked rice), while the "bap" noun refers to rice.

Is Korean food healthy? ›

Is Korean food healthy? Considering the ingredients and cooking methods of the traditional Korean diet, it's generally considered healthy. Because they're often high in vegetables and cooked without much oil, Korean meals are often lower in calories than traditional American meals (2, 3 ).

What is bibimbap sauce made of? ›

The ingredients to prepare a mind-blowing bibimbap sauce can vary but the most common are garlic, sesame oil, honey, sugar, rice vinegar, salt, and gochujang. It makes sense that these are some of the most commonly used ingredients in Korean cuisine.

How would you describe bibimbap? ›

It's called bibimbap (pronounced "bee-BIM-bop")—bibim meaning "mixed" and bap meaning "rice." This beloved Korean bowl incorporates steamed white rice with assorted fresh, marinated, and sautéed vegetables along with raw or seared meat, if desired.

How do Koreans eat bibimbap? ›

Koreans traditionally don't eat rice with chopsticks. A spoon is best for scooping up heaping mouthfuls of the bibimbap. Chopsticks can help you pile more ingredients onto your spoon. If you don't want your rice to get crispy, use your spoon to scrape the bottom of the bowl every so often while you eat to mix it up.

What Korean rice dish is served in a hot stone bowl? ›

What is bibimbap? Dolsot bibimbap is a Korean rice dish, served in a stove-hot stone bowl – the 'dolsot'. The bowl is gently heated on the stove or in the oven, before adding a heap of cooked short-grain rice, and a number of carefully presented vegetables.

Why do Koreans eat bibimbap? ›

Common Ancestral Rites Ceremony

Traditionally, ancestral rites have been held on the anniversary of a family member's death in Korea. Rice, meat, fish, and vegetables are served neatly on the table, and the food is shared among the descendants. At that time, bibimbap was born from mixing rice with food.

How do you eat Korean hot stone rice? ›

Cover it up while you're eating the soft stuff :) You may have heard of dolsot bibimbap (돌솥 비빔밥).
...
Let's get started!
  1. Step 1: Take out the rice. ...
  2. Step 2: Pour Tea/Water into the Stone-pot and Cover! ...
  3. Step 3: Eat and Wait. ...
  4. Step 4: Open and Eat Again!
28 Feb 2013

How do you heat a bibimbap bowl? ›

Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes.

How many calories are in vegetable bibimbap? ›

Finding a Bibimbap Recipe

This version of bibimbap has 232 calories per serving, with 15 grams of fat, 20 grams of carbohydrates and 9 grams of protein. With its mix of rice, vegetables and protein, Bibimbap could be a good choice for people who have metabolic syndrome.

How many calories are in a serving of bibimbap? ›

Bibimbap (1 serving) contains 68g total carbs, 59g net carbs, 5g fat, 9g protein, and 350 calories.

Is kimchi a junk food? ›

Kimchi is very good for you. It's low in calories and fat while boasting an impressive list of nutrients, fiber, vitamins, and minerals. Kimchi is effective at reducing cholesterol and improving gut health. It is also full of antioxidants and anti-aging properties.

Are rice bowls good for weight loss? ›

In this study, educating subjects on the application of the bowls for a 12-week period resulted in a 5.1% reduction in body weight in the small rice bowl group, compared to a 2.3% reduction in the control group, which was a significant reduction in body weight.

How do I eat healthy Bibibop? ›

To order a healthy keto bowl at Bibibop Asian Grill start with a base of cauliflower rice or Supergreen salad. Add chicken or steak, and lots of low-carb toppings like bean sprouts, cheese, egg, cucumber, Moochae, red cabbage, and kale. Finish with a high-fat, low-carb sauce like Yum Yum or Cucumber Wasabi.

How many calories are in a Korean rice bowl? ›

Korean Beef Rice Bowl (1 serving) contains 51.3g total carbs, 46g net carbs, 2.5g fat, 7.8g protein, and 248 calories.

What is the Korean weight loss diet? ›

The K-pop weight loss diet encourages people to eat whole, minimally-processed foods, while cutting down processed, unhealthy carbs. Apart from that, if you're following this diet, you must limit your consumption of wheat, dairy, fat and refined sugars.

Is rice healthy to eat? ›

Is rice nutritious? Rice is a rich source of carbohydrates, the body's main fuel source. Carbohydrates can keep you energized and satisfied, and are important for fueling exercise. Brown rice, especially, is an excellent source of many nutrients, including fiber, manganese, selenium, magnesium, and B vitamins.

Can a Korean diet help you lose weight? ›

Prepared with the right kind of Korean spices and served with delicious fermented side dishes, they are very different from the vegetable dishes you get in India. Also, since vegetables contain low amounts of fat and carbs, a Korean diet is therefore perfect for people looking to slim down.

What vegetables do Koreans eat? ›

Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.

What are Korean sides called? ›

Banchan (/ˈbɑːnˌtʃɑːn/, from Korean: 반찬; 飯饌; banchan [pan. tɕʰan]) or bansang is a collective name for small side dishes served along with cooked rice in Korean cuisine.

Do Koreans put rice in soup? ›

Across Korean cuisine, there are many dishes that are cooked with rice in a soup or broth.

Can you reheat bibimbap with microwave? ›

Already mixed bibimbap can be reheated in the microwave until warmed through. If you're building your bibimbap the next day, meal prepping, or made the components ahead of time, you only have to make sure the rice is hot and to heat up the carrots, mushrooms, ground beef, and fry an egg.

How long is bibimbap good for in the fridge? ›

Bibimbap means “mixed rice,” so once your egg and Gochujang sauce are added, use a spoon or your chopsticks to stir everything together and mix the flavors. Then enjoy! This dish is best fresh, but leftovers can be stored in the refrigerator up to 2 days and be reheated on the stovetop over medium heat as a stir fry.

Does bibimbap reheat well? ›

Bibimbap is a fantastic way to reheat and transform leftovers. Cooked rice gets piled into a thick layer in the bottom of a hot, sesame oil-slicked skillet. Toppings (aka leftovers) are then added, along with a bit of protein (I like chicken quickly marinated in gochujang, the Korean hot chile and soybean paste).

Does bibimbap have raw egg? ›

Bibimbap is usually topped with a fried egg, but a raw egg yolk (or whole egg) can also be used. The raw egg tends to be better with dolsot bibimbap where the hot bowl cooks the egg through.

Can bibimbap be kept overnight? ›

Sliced kimbap in an air tight container can be refrigerated for several hours without compromising the flavor and the texture. However, if you store these kimbap overnight, the rice will most likely go dry. If planning on eating it the next day, store kimbap unsliced and keep them well packaged in the fridge.

What's the difference between bibimbap and hot stone bibimbap? ›

Dolsot Bibimbap vs Bibimbap – what's the difference? The main difference is “Dolsot” 돌솥 or Stone Pot and not much else. Dolsot bibimbap comes in a hot stone pot that has been coated with sesame oil and then cooked with rice and all the toppings in them until the rice starts to sizzle.

How many types of bibimbap are there? ›

It can be categorized into three types based on toppings, such as namul, geographical locations which are related to special regional products, and jang, the sauce used in mixing. Toppings: There are various types of bibimbap named after vegetables and meat toppings.

What does bap mean in Korean? ›

In the Korean language, the word “bap” can also refer to an entire meal itself. Koreans often greet each other by asking: “Have you eaten bap?” This question in Korean has the same meaning as “How are you?” and is a common Korean way of simply saying hello.

What is kimchi in Korean language? ›

Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim. tɕʰi]), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish.

How can I get skinny like Korean? ›

The Korean Weight Loss diet encourages you to eat the following foods:
  1. Vegetables. No vegetables are off-limits. ...
  2. Fruit. All types of fruit are allowed. ...
  3. Protein-rich animal products. This category includes eggs, meat, fish, and seafood. ...
  4. Meat substitutes. ...
  5. Rice. ...
  6. Other wheat-free grains.
15 Aug 2019

What is a normal Korean breakfast? ›

Since a traditional Korean breakfast has rice, soup, meat, and a full array of side dishes, this breakfast includes grilled short ribs (galbi), spicy seafood salad, bean sprout rice (kongnamul bab), spicy stewed fish, cold cucumber soup (oi naengguk), seasoned kelp, and radish strip kimchi (moo saengchae).

What is Korean daily diet? ›

K-diet is composed of bap (cooked-rice) and kuk, and various banchan with one serving called babsang. Kimchi is always served at every meal. The principal aspects of K-diet include proportionally high consumption of vegetables, moderate to high consumption of legumes and fish, and low consumption of red meat.

Are you supposed to mix bibimbap? ›

Bibimbap is a korean rice dish that literally translates to “mixing rice”. The authentic way to eat it is to mix everything together in your bowl with chopsticks so that every bite has a little bit of every component and gets coated with the egg yolk.

What is Korean sauce called? ›

Gochujang sauce is most often used in Korean recipes, but its sweet, spicy umami flavor is so delicious that you'll want to drizzle it over everything!

What is Gochujang sauce made of? ›

Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

How is bibimbap served? ›

Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions.

What is the difference between Kimbap and bibimbap? ›

Kimbap and bibimbap are both Korean dishes featuring rice. Kimbap consists of sesame-flavored rice and fillings like meat, veggies, egg, and cheese wrapped up in nori. It has a similar appearance to a sushi roll. Bibimbap is a bowl dish of hot rice, toppings like bulgogi and vegetables, and egg.

What is the difference between bibimbap and bulgogi? ›

One is beef bulgogi, a meal of marinated thin-sliced rib-eye steak that's served with vegetables over rice. Another popular dish is bibimbap, an assortment of seasonal vegetables and beef over rice, topped with a fried egg and a spicy sauce.

What's the difference between bibimbap and dolsot? ›

Bibimbap is a mixed variety of vegetables, rice and seasoned beef. Dolsot Bibimbap is slightly different from normal Bibimbap because of the way it is served. Usually, Dolsot Bibimbap is served in a Dolsot pot which is a hot rice pot that contains steamed ingredients such as rice, chestnuts, beans, and so on. 1.

What Korean rice dish is served in a hot stone bowl? ›

What is bibimbap? Dolsot bibimbap is a Korean rice dish, served in a stove-hot stone bowl – the 'dolsot'. The bowl is gently heated on the stove or in the oven, before adding a heap of cooked short-grain rice, and a number of carefully presented vegetables.

Do you add soup to bibimbap? ›

Barley bibimbap is a popular street food in Korea and they always serve the bibimbap along with some yummy Korean cabbage soup (woogeojiguk). This meal is so nutritious, healthy, and delicious.

Is bibimbap good for fat loss? ›

According to the Bibimbap Backpackers, bibimbap helps the body excrete and burn unwanted fats (it really is probably one of the healthiest, most complete meals you can make.)

How many types of bibimbap are there? ›

It can be categorized into three types based on toppings, such as namul, geographical locations which are related to special regional products, and jang, the sauce used in mixing. Toppings: There are various types of bibimbap named after vegetables and meat toppings.

Is bibimbap eaten cold or hot? ›

It's served cold in the summer, hot in the winter, but always with a side serving of gochujang – a thick, shiny, deep red chilli paste – to add perkiness.

Do you eat kimchi with bibimbap? ›

Traditional Korean bibimbap has much in common with the trendy grain bowl dinners we're all obsessed with today, not least of which being that they're both excellent topped with kimchi.

What is Bibimbap sauce made of? ›

The ingredients to prepare a mind-blowing bibimbap sauce can vary but the most common are garlic, sesame oil, honey, sugar, rice vinegar, salt, and gochujang. It makes sense that these are some of the most commonly used ingredients in Korean cuisine.

Is gochujang same as Bibimbap sauce? ›

Gochujang Sauce is a Korean sauce. Think of it as a condiment, like ketchup or sriracha. Sweet and spicy with loads of umami flavor, this addictive sauce is best known as Bibimbap sauce and tastes good on just about everything. The flavor base comes from Gochujang, Korean fermented chili paste.

How do you eat Korean hot stone rice? ›

Cover it up while you're eating the soft stuff :) You may have heard of dolsot bibimbap (돌솥 비빔밥).
...
Let's get started!
  1. Step 1: Take out the rice. ...
  2. Step 2: Pour Tea/Water into the Stone-pot and Cover! ...
  3. Step 3: Eat and Wait. ...
  4. Step 4: Open and Eat Again!
28 Feb 2013

How long does bibimbap last? ›

Bibimbap means “mixed rice,” so once your egg and Gochujang sauce are added, use a spoon or your chopsticks to stir everything together and mix the flavors. Then enjoy! This dish is best fresh, but leftovers can be stored in the refrigerator up to 2 days and be reheated on the stovetop over medium heat as a stir fry.

How do you heat a bibimbap bowl? ›

Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes.

Videos

1. BIBIMBAP (KOREAN MIXED RICE WITH VEGETABLES AND MEAT)
(Yabi's Kitchen)
2. Korean food vocabulary: Bibimbap (Mixed rice with vegetables and meat)
(Maangchi's Korean Vocab)
3. Vegetarian Korean Food (Bibimbap - 비빔밥): Healthy Korean Mixed Rice in Seoul, Korea
(Samuel and Audrey - Travel and Food Videos)
4. Korean Street Food - Bibimbap, Korean Mixed Rice with Vegetables (ビビンバ, 비빔밥, 拌饭, 拌飯)
(Delight)
5. Bibimbap | Korean Spicy Mixed Rice
(Nino's Home)
6. Korean Mixed Rice (Bibimbap 비빔밥)
(Kwon's Corner)

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