July 28, 2025

Bibimbap (비빔밥)

Bibimbap, which literally means “mixed rice” in Korean, is more than just a meal — it’s a vibrant symbol of balance, harmony, and Korean culinary philosophy.

Traditionally, bibimbap was a way to use up leftover vegetables and side dishes, making it both resourceful and seasonal. It was especially popular during Jeongwol Daeboreum (정월대보름), the first full moon of the lunar year, when families would gather and mix together various side dishes (namul) from the holidays to wish for health and harmony.

Each bowl tells a story — a colorful mosaic of ingredients representing the five elements (wood, fire, earth, metal, water) and cardinal directions in Korean tradition:

Green (wood) — spinach or courgette
Red/Orange (fire) — carrot, gochujang
Yellow (earth) — egg yolk
White (metal) — radish or bean sprouts
Black/Brown (water) — mushrooms or meat

Beyond its symbolism, bibimbap is beloved today for its balance of nutrition, flavor, and texture. Whether made simply at home or served elegantly in a hot stone bowl (dolsot bibimbap), it invites you to mix it all up and enjoy the beauty of togetherness — in one perfect bite.

kimmie

Bibimbap (비빔밥)

Bibimbap, meaning "mixed rice," is a vibrant and healthy Korean dish featuring a colourful array of seasoned vegetables, savoury meat, and a spicy-sweet gochujang sauce mixed with warm rice. It's a culinary masterpiece in a bowl!

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 2 people

Course: Main Course

Cuisine: korean

Calories: 776

Ingredients Equipment Method Notes

Ingredients

2 bowls Cooked Rice approx. 400g, preferably warm.
150 g pork minced or beef minced

Pork Marinade:

1.5 tablespoons soy sauce
1 tablespoon sugar
0.5 tablespoon minced garlic
0.5 tablespoon sesame oil
A pinch of black pepper

Vegetables(Namul)

200 g bag bean sprouts 1 pack
1 courgette or regular zucchini
5-6 brown mushroom or 1 king oyster mushroom, 5-6 shiitake mushroom
1/2 carrot 1 small carrot
1/2 onion 1 small onion

Common Vegetable Seasoning (for each vegetable:)

0.5 tbsp minced garlic
A pinch of salt
0.5 tbsp sesame oil
A pinch of toasted sesame seeds

Bibimbap Sauce(Gochujang Sauce:)

3 tbsp Gochujang Korean chili paste
1.5 tbsp sesame oil
1 tbsp sugar
0.5 tbsp minced garlic
1-2 tbsp water optional: kelp broth for more flavour (to adjust consistency)

Garnish(optional)

1 tbsp toasted sesame seeds
Shredded roasted seaweed gim-garu or crumbled seasoned seaweed sheets
A sprinkle of whole toasted sesame seeds
2 Eggs for fried eggs
vegetables oil for cooking meat and vegetables

Equipment

1 rice cooker optional

Method

Prepare the Rice: Cook your rice and keep it warm. (Pre-cooked rice works perfectly too!)
Marinate and cook the minced pork:
Combine the pork with all the pork Marinade ingredients (soy sauce, sugar, minced garlic, sesame oil, and black pepper) in a bowl. Mix well and let it marinate for about 10 minutes.
Prepare the Vegetables:
Bean Sprouts: Bring a pot of salted water to a boil. Blanch bean sprouts separately for about 30 seconds to 1 minute until tender-crisp. Immediately rinse them in cold water and squeeze out any excess water.
In separate bowls, season each with 0.5 tbsp minced garlic, a pinch of salt, 0.5 tbsp sesame oil, and a pinch of toasted sesame seeds. Gently mix by hand.
Zucchini: Slice the zucchini thinly into half-moons or julienne strips.
Mushrooms: Remove the stems and thinly slice the mushrooms.
Carrot & Onion: Julienne the carrot and onion.
Heat a pan with a little cooking oil. Sauté the zucchini with a tiny bit of minced garlic until tender. Season with salt or soy sauce.
Heat a pan with a little cooking oil. Sauté the mushrooms with a tiny bit of minced garlic. Season with 0.5 tbsp soy sauce.
Also, lightly sauté carrots and onions separately in a pan with a little oil and salt, or serve them raw for a crunchier texture.
Heat a frying pan with a little cooking oil. Sauté the marinated pork until fully cooked and browned. Transfer to a separate plate.
Fry the Eggs: Heat a frying pan with a little cooking oil. Fry the eggs sunny-side up or over easy, so the yolk is still runny. (A runny yolk adds richness when mixed into the bibimbap!)
Make the Bibimbap Sauce: In a small bowl, combine Gochujang, sesame oil, sugar, minced garlic, vinegar (if using), water/dashima broth, and toasted sesame seeds. Mix thoroughly until smooth. Adjust the consistency with more water/broth if it’s too thick.
Assemble Your Bibimbap:
In a large serving bowl, place a generous portion of warm cooked rice.
Arrange the prepared ingredients beautifully on top of the rice, separating them by colour: the cooked pork, bean sprouts, zucchini, mushrooms, carrots, and onions.
Carefully place the fried egg in the center.
Sprinkle with shredded roasted seaweed and whole toasted sesame seeds.
Generously spoon the prepared Bibimbap Sauce over everything.
Enjoy! With a spoon, mix all the ingredients and the rice together thoroughly. Enjoy your delicious and healthy homemade Bibimbap!

Notes

Tips for International Cooks:

Spice Level: You can adjust the amount of Gochujang according to your preference. Suggest starting with a smaller amount and adding more as they mix if they like it spicier.

Protein Alternatives: Mention that pork can be substituted with beef, chicken, or even tofu for a vegetarian option.

Visual Appeal: Emphasize that Bibimbap is also a feast for the eyes! Encouraging them to arrange the colourful vegetables neatly makes the dish even more appealing.

additional vegetable options

Spinach (시금치)
- Blanch and season with garlic, sesame oil, and salt.
Fernbrake (고사리, Gosari)
- A classic mountain vegetable used in traditional bibimbap.
Bellflower root (도라지, Doraji)
- Slightly bitter; often stir-fried.
Radish (무)
- Julienned and stir-fried or pickled (like mu-saengchae).
Cucumber (오이)
- Julienne and lightly salted or quickly stir-fried.