Learn to make authentic Korean bibimbap easily at home with this detailed guide. This Korean rice bowl recipe features rice, sautéed veggies, ground beef bulgogi, a fried egg, and a homemade red bibimbap sauce. Get tips, tool recommendations, and recipe variations to make this dish in under an hour.

A bowl of Korean bibimbap on a wooden tray served with gochujang sauce on the side.

Bibimbap is a unique Korean rice bowl dish that has gained popularity in many households, even if you’ve never been to Korea. Similar to bulgogi, japchae, and Korean fried chicken, you can easily find this traditional meal on the menu of local Korean restaurants in your neighborhood.

Once you try bibimbap, you’ll be hooked! Fortunately, you can make this wholesome and healthy dish at home with a simple and easy recipe that takes less than an hour to prepare. You can even increase the amounts of each ingredient to feed a larger group of people.

Bibimbap, Korean rice bowl, arranged with colorful vegetables and ground beef bulgogi over rice.

What is bibimbap?

The literal translation means mixed rice–“bibim” means to mix, and “bap” means cooked rice. You can pronounce as it says; Bi-Bim-Bap.

It is, perhaps, the most well known dish among Korean rice dishes. A bowl of rice is arranged with all sorts of seasoned vegetables and meat (typically beef), and topped with a sunny side up fried egg.

You can enjoy the rich flavor and the crisp texture of each ingredient in every bite. This Korean rice bowl is served with a sweet and spicy bibimbap sauce made with gochujang–Korean chili paste.

The homemade gochujang sauce has become super popular in recent years. It is used to dress up many dishes in Korean and other cuisines. My cookbook, Korean cooking favorites, also shares another delicious recipe.

Dolsot Bibimbap

Bibimbap comes in two variations: regular and dolsot.

The regular version is typically served at room temperature in a large bowl made of stainless steel or porcelain. In contrast, dolsot bibimbap should be served hot in a heated stone pot.

For that reason, the dolsot bibimbap variation is often preferred during colder weather, as it retains its heat and warmth for longer.

To serve it, the stone pot can be placed directly on a heat source, ensuring that the rice and toppings stay piping hot until the very last bite.

How to make dolsot bibimbap in a skillet:

Instead of using a stone pot, a heavy-duty cast iron or carbon steel skillet is heated on the stovetop to create the signature crispy rice crust at the bottom of the bowl.

The skillet method also allows for greater control over the cooking process and makes it easy to customize the ingredients to your liking. This tasty and satisfying meal can be enjoyed any time of year and is sure to become a new favorite!

Check my recipe video below to see how dolsot bibimbap is made in a skillet (at 4:09).

Watch bibimbap recipe video

Bibimbap Vegetables

While the options for the vegetables are endless and you can use any number of them. The vegetables used in bibimbap recipe are collectively called namul (나물).

On their own, they are Korean vegetable side dishes. When you consider what vegetables to use, always strive for a color contrast to make it look more appetizing.

Various Koran vegetables and ground beef bulgogi for making bibimbap recipe.

Most commonly used vegetables are:

  • Soybean sprouts or mung bean sprouts – These add a crunchy texture to the dish. For detailed instructions on how to prepare them, check out my bean sprout side dish recipe.
  • Spinach – This leafy green vegetable is a classic ingredient. Try my Korean spinach side dish to prepare it.
  • Watercress – If you prefer a milder flavor than spinach, watercress is a great alternative. The best part is you can skip the blanching process.
  • Carrot – adds a nice crunch texture and color contrast.
  • Zucchini (fresh or dried) – A common ingredient in bibimbap. You can use fresh or dried zucchini.
  • Swiss chard – A nutritious addition to the dish.
  • Radish – The mellow taste of Koran radish balances out the other flavors. I love the addition of white color it adds.
  • Eggplant – This soft and tender vegetable adds a great texture to the dish.
  • Bracken (gosari) – Needs some work to prep beforehand (see my Yukgaejang recipe for the idea)
  • Mushroom – Although not one of the traditional “namul” vegetables, but mushrooms are always included in bibimbap. Shiitake mushrooms are the most common, but other types are fine as well.

Cooking Tip: To ensure that each vegetable retains its natural color, it’s best to start by cooking the lightest-colored vegetable (such as radish) first and then progress to the darker-colored vegetables. This method also allows you to use just one skillet, making cleanup easier.

A bibimbap bowl assembled with ground beef bulgogi and colorful Korean vegetables.

Meat

Beef is a common protein addition, but it’s entirely optional. If you prefer a vegetarian or vegan version of the dish, you can omit the beef altogether or replace it with another plant-based protein of your choice.

Many recipes use traditional marinated beef bulgogi, which requires several hours or even a day of preparation in advance.

An easy alternative is to use ground beef (see my Korean ground beef recipe) instead. It takes less than 15 minutes to prepare and is just as tasty as the marinated beef version. Plus, ground beef is easier to mix with the rice and vegetables than larger chunks of beef.

For a variety of flavors, other meat toppings can be used, such as chicken bulgogi, pork bulgogi or spicy squid stir-fry. These options make it easy to customize your bibimbap to your liking.

Bibimbap Sauce

While vegetables and meat are important component, the red bibimbap sauce is essential for creating the dish’s signature flavor. Here’s an easy recipe to make your own sauce:

Ingredients for making bibimbap sauce.
  • Gochujang (Korean chili paste): This spicy, savory paste is a staple in Korean cuisine and adds heat and depth of flavor to the sauce.
  • Korean plum extract (optional, but recommended): This sweet and tangy extract adds a unique twist to the sauce and complements the spicy gochujang.
  • Corn syrup or sugar: These sweeteners balance out the spiciness of the gochujang and add a touch of sweetness to the sauce.
  • Sesame oil: Aromatic oil adds a nutty flavor to the sauce and helps to bring all the ingredients together.
  • Toasted sesame seeds: Add texture and flavor to the sauce.

If you want to take your bibimbap sauce to the next level, try my ultimate homemade gochujang sauce recipe.

How to make bibimbap

Soybean sprouts steaming in a pot
Steamed soybean sprouts dressed with seasonings.

Step 1. Soy bean sprouts

  • Blanch sprouts in boiling water for 5 minutes and drain.
  • Season with a a mixture of minced garlic, Korean soup soy sauce, salt, sesame oil, sesame seeds, and finely chopped green onions. Toss well.
White Korean radish is sliced into thin matchsticks.
Sautéed, soft Korean radish in skillet.

Step 2. Radish

  • Slice radish into thin matchsticks. Heat oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds.
  • Add radish slices and a couple pinches of salt, and toss well. Cover with a lid and cook until soft, about 2 minutes.
  • Drizzle a little sesame oil. Taste and add more salt if needed.
Stir-fried, soft zucchini slices in a skillet.

Step 3. Zucchini

  • Heat 1 tablespoon oil in a skillet over medium heat. Add garlic, zucchini slices, and salt. Stir fry until soft, about 1-2 minutes.
  • Add sesame oil and sesame seeds. Toss well
Sautéed green watercress in a skillet.

Step 4. Watercress

  • Stir-fry watercress in hot oil with minced garlic; cook for 1 minute.
  • Drizzle Korean soup soy sauce and cook until wilted.
Sautéed shiitake mushroom slices in a skillet.

Step 5. Mushrooms

  • Add 1 tablespoon oil in a skillet, add the minced garlic and the mushrooms; stir fry for 1 minute. Drizzle Korean soup soy sauce and cook until soft.
  • Sprinkle in toasted sesame seeds at the end and toss.
Shredded carrots cooked in a skillet.

Step 6. Carrots

  • Stir-fry carrot in hot oil with salt and cook together for 30 seconds. Pour in 2 tablespoons water to create steam and cover with a lid immediately. Cook for 1-2 minutes until soft.
  • Sprinkle toasted sesame seeds at the end and toss.
Colorful Korean vegetables, beef, and bibimbap sauce are ready to assemble.

Assembling vegetables

  • Put a desired amount of rice on the bottom of a large individual serving bowl.
  • Arrange the vegetables on top of the rice in alternating colors for a good visual presentation. Put bulgogi meat (bulgogi ground beef) in the center.
  • Place a fried sunny side-up egg on top.
  • You can either drizzle the bibimbap sauce (about 2 tablespoon) directly over the rice bowl, or you can put the sauce in a small sauce bowl on the side next to the bibimbap so that your guest can add the sauce directly to the bowl in their desired amount.
Top view of Korean rice bowl mixed with a spoon.

Serving Tips

It’s common to top this traditional Korean mixed rice bowl with a fried egg. You can choose to make a sunny-side-up (see my gyeran bap recipe) or over-easy egg, which allows the runny yolk to mix with the rice and create a delicious flavor combination.

Eating bibimbap is a fun and interactive experience. Here’s how to enjoy it:

Mixing:

Your bibimbap may look almost too beautiful to eat, but mixing everything together is essential for maximum flavor. While you can use a spoon to mix it, the easiest and most common method is to use chopsticks.

  • First, use the chopsticks to break up the egg yolk and white in a cross pattern.
  • Then, hold both chopsticks in one hand and toss the rice and vegetables together to mix in the sauce.
  • Finally, use a spoon to coat everything evenly. Check out my tutorial video for a visual guide.

Serving:

Once you mix everything together, take a big spoonful and savor the combination of rice, meat, and vegetables coated in a savory gochujang sauce.

  • Since bibimbap already has a variety of vegetables mixed in, you don’t need any additional side dishes besides kimchi. To round out the meal, you can serve a light soup made with soybean paste or kimchi soup.
A bowl of Korean bibimbap drizzled with red bibimbap sauce.

More rice dishes

If you are looking for other Korean rice dishes, you will love these simple rice bowl recipes:

Tried this recipe? Please take a moment to leave a star rating & comment below. I love hearing from you and it helps other readers, too.

A bowl of Korean bibimbap is on a wooden tray with gochujang sauce on the side

Authentic Bibimbap Under 1 Hour

Make authentic bibimbap at home in under an hour with tips, tool recommendations, and recipe variations. This Korean rice bowl features rice, sautéed vegetables, quick ground beef bulgogi, and a fried egg, topped with homemade bibimbap sauce.
5 from 7 ratings

Recipe Video

Ingredients

Bibimbap sauce

For bibimbap

  • 6 cup freshly cooked white rice
  • 6 egg
  • 1 lb ground beef bulgogi, see not below for vegetarian or vegan option

Bibimbap vegetables

  • 1 lb soybean sprouts
  • 1 lb Korean radish, sliced into very thin matchsticks
  • 2 small zucchini, sliced
  • 1 bunch watercress, sliced
  • 6 oz shiitake mushroom, thinly sliced
  • 2 carrots, sliced into thin matchsticks (see note)

Vegetable seasonings

Instructions 

To make bibimbap sauce

  • Combine all the ingredients in a bowl and mix well; set aside.

To make bibimbap vegetables

  • For the soybean sprouts, blanch them in boiling water for 5 minutes and drain. Season with a a mixture of 1 teaspoon minced garlic, 2 teaspoons Korean soup soy sauce, pinch salt, 1 teaspoon sesame oil, 2 teaspoons sesame seeds, and 2 tablespoons finely chopped green onions. Toss well.
  • For the radish, heat 1 tablespoon oil in a skillet over medium heat. Add the 2 teaspoons of minced garlic and cook for 30 seconds. Add radish slices and a couple pinches of salt, and toss well. Cover with a lid and cook until soft, about 2 minutes. Drizzle 2 teaspoon of sesame oil. Taste and add more salt if needed.
  • For zucchini, heat 1 tablespoon oil in a skillet over medium heat. Add 2 teaspoons garlic, zucchini slices, and salt. Stir fry until soft, about 1-2 minutes. Add 2 teaspoon sesame oil and 1 teaspoon sesame seeds. Toss well.
  • For watercress, heat 1 tablespoon oil in a skillet over medium heat, add the 2 teaspoons of minced garlic and watercress; stir fry for 1 minute. Drizzle 2 teaspoon Korean soup soy sauce and cook until wilted.
  • For mushrooms, heat 1 tablespoon oil in a skillet over medium heat, add the 2 teaspoons minced garlic and the mushrooms; stir fry for 1 minute. Drizzle 2 teaspoon Korean soup soy sauce and cook until soft. Sprinkle in 1 teaspoon toasted sesame seeds at the end and toss.
  • For carrots, heat 1 tablespoon oil in a skillet over medium heat. Add carrot and salt and toss together for 30 seconds. Pour in 2 tablespoons water to create steam and cover with a lid immediately. Cook for 1-2 minutes until soft. Sprinkle 1 teaspoon toasted sesame seeds at the end and toss.

For ground beef and egg

  • Cook ground beef bulgogi according to the recipe direction.
  • For eggs, fry eggs to sunny-side up or over easy in hot oil.

Assembling Bibimbap

  • Put a desired amount of rice on the bottom of a large serving bowl. Arrange the vegetables on top of the rice in alternating colors for a good visual presentation. Put bulgogi meat in the center. Place an sunny-side up egg on top.
  • You can either drizzle the bibimbap sauce (about 2 tablespoon) directly over the rice bowl, or you can put the sauce in a small sauce bowl on the side next to the bibimbap so that your guest can add the sauce directly to the bowl in their desired amount.

Notes

For carrot: I use package pre-shreded carrot matchsticks. It’s a time savor and makes prep time shorter.
For vegetarian or vegan bibimbap: You can either omit the beef and egg, or replace with tofu and other plant based protein.
For ultimate bibimbap sauce: try my all-purpose homemade gochujang sauce to replace the easy bibimbap sauce.
Calories: 659kcal, Carbohydrates: 71g, Protein: 29g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 217mg, Sodium: 1278mg, Potassium: 1049mg, Fiber: 6g, Sugar: 16g, Vitamin A: 3956IU, Vitamin C: 46mg, Calcium: 166mg, Iron: 5mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.