Name: Bibimbap (Korean Rice and Vegetable Bowl)
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Ingredients: 6 serving freshly cooked white rice; 6 fried egg (over medium) (optional); 1/2 cup bibimbap sauce; 1 1/2 lb Korean radish; 2 tbsp Korean chili flakes; 1 tbsp anchovy sauce; 2 tsp minced garlic; 1 green onion (chopped); 1 tsp toasted sesame seeds; 1 lb mung bean sprouts (sookju-namool); 2 tsp Korean say sauce; 1/4 tsp salt; 2 tsp minced garlic; 1/4 tsp shrimp powder (optional); 1 tsp sesame oil; 1 tsp toasted sesame seeds; 1 English cucumber; 2 tsp oil; pinch salt; 1 tsp toasted sesame seeds; 2-3 zucchini; 2 tsp oil; 1/2 tsp shrimp powder (optional); 1 tsp Korean soup soy sauce (gukganjang); 1 tsp minced garlic; 1/2 tsp sesame oil; 1 tsp toasted sesame seeds; 8-10 dried shitake mushrooms (soaked in water for 2-3 hours); 1 tbsp oil; 2 tsp Korean soup soy sauce (gukganjang)

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Bibimbap is a famous Korean rice and vegetable bowl. Use this traditional recipe to create a classic Bibimbap at your own kitchen. The chili sauce on top is worth making and makes the whole dish very authentic.

What can I say more about Bibimbap? It is one of the most well known Korean dish, and I never met anyone yet who doesn’t like it. I know I should zip up my lips and go straight to the tutorials, but I gotta put my personal opinion on this dish.

I don’t like chunks of meat added in my Bibimbap. I am not a vegetarian but I like my Bibimbap to be herbivore worthy, except a tiny bit of ground beef melted in then Chili Bibim Sauce I posted just a few days ago.

Nobody is exactly sure how or where this dish was originated. Some says it was served to the kings as a simple lunch in the palace (not so simple work for the royal cooks), the others believe it was for farmers who had to eat their lunch at the rice field, mixing everything in a bowl for a quick meal, in order to return to the field.
There are other theories as well, but whichever story is right, whether Bibimbap was for the kings or farmers, it has continued its heritage all the way.

Namool (Namul) = Korean Vegetable Dishes

Every region in Korea have developed their versions by using variety of vegetable dishes called “namool (나물)”. Each seasoned separately to bring their unique flavors.

I used 6 vegetables this time. From the red color to clockwise, radish, shitake mushroom, zucchini, mungbean sprouts, fern, cucumber. You can always choose other types of vegetables such as spinach, carrot, lettuce, soy bean sprouts, eggplants, squash, etc. Color is important in the dish. Eat with eyes before eat with mouth. Think of contrast in vegetable colors.

If you want to impress your family and friends, serve Bibimbap for lunch. I occasionally serve this dish to my guests and they all loved it. The good news is that you can prepare these vegetables a day advance so all you need to do on the day of luncheon is to cook rice and fry some eggs if you like.

The dish can feed lots of people depends on how much vegetable you use. No need to worry about other dishes to go with. This is the ideal one dish meal. It takes some time to prepare but impressive yet healthy and delicious.
For the sauce, I recommend to use my chili bibim sauce.

And a fried egg on top is an optional which I didn’t use this time. (Real authentic bibimbap use raw egg yolk only and I get nervous sometimes when I am not sure of the freshness of eggs I have)

Ingredients for Bibimbap

The hardest part of my job is trying to list everyone in the photo. I won’t name this time. If you have been following me, you know my cooking crew by now. Contact me if you have questions on the ingredients. The long brown thingy next to the radish is fern.

고사리(Gosari), dried Fernbrake, is dried wild fern. Very typical vegetable in traditional Bibimbap dish. If you can’t find it, then forget about it.

How to make Bibimbap (Korean Rice and Vegetable Bowl)

Soak mushrooms and ferns in the water. Mushrooms can get out of water in 2-3 hours but the fern has to stay in overnight. They are very, very dehydrated.

Now, it is time to make loads of Namool!

Peel the radish. Slice thinly and cut into 1/8″ sticks.

Add 2 tsp salt and 2 tsp sugar. Let it sit for 10 minutes.

You will see some moisture has been extracted. Rinse and drain the radish.

Add 1 Tbsp anchovy sauce, garlic, chili flakes, sesame seeds, chopped green onions(optional).

Toss well with hand. Set aside. #1 done!

Cook mung bean sprout in boiling water for 3 minutes, drain. Toss with salt, sesame oil, sesame seeds, garlic, Korean soy sauce and shrimp powder (optional). Set aside. #2 done!

Slice the cucumber very thinly.

Sprinkle some salt and let it sit to wilt for 10 minutes. Rinse and drain.

Saute in a little bit of oil, add pinch salt and sesame seeds. Make sure you keep their vibrant green color. #3 done!

Cut zucchinis into 2″ logs and peel the green part of the skin carefully from the side. Discard the white part.

Slice them into about 1/4″ sticks. If you are not comfortable peeling off the skin, just slice the whole zucchini into whatever size you like.

Saute them in oil, add salt, garlic, sesame oil, and sesame seeds until they get softened yet still green. #4 done!

Remove the stem of mushrooms and slice them into strips.

Saute them in oil with 1 tsp Korean soy sauce, garlic, sesame seeds and some chopped green onion. #5 done!

Once the fernbrake are re-hydrated, you need to cook them in simmering water for 40 minutes to soften.
Drain and cut off about 2″ off from the stem ends part. They are too woody!

Place them in a bowl, add 1 Tbsp Korean soy sauce, garlic, and shrimp powder (optional), and sesame oil. Toss them well with hand.

Saute them as well until slightly tender. Add some green onion and sesame seeds. #6 done!

Whew!!!! That’s all for the vegetables. You can make these ahead of time and store in the fridge. Just bring to the room temperature before you serve.
Don’t forget to make the “Chili bibim sauce” to go with!

Assemble Korean Rice and Vegetable Bowl

To assemble: Place hot rice in a individual serving bowl, then arrange Namools in contrasting color manner. Dot with sauce, and put fried egg on top if you like.

Tip #1: If you would like to eat as Dolsot Bibimbap (the sizzling hot stone pot), use any individual stove proof cast iron, stone, or clay pot. Just grease the pot with some oil, assemble the dish, and place on the high heat. You will hear the sound of rice sizzling in it. Remove from heat and serve asap.

Tip #2: I know some people have trouble mixing the dish. Use chopsticks to toss all the vegetables and sauce with rice together first. Then use a spoon to finish up.

I ate it all, every single one… and I ate it again for dinner with my family. I ate it next day as well for lunch. And I still crave my bibimbap. That’s how much I love it.

Storage Tip

Leftover vegetables should be refrigerated. They will last up to 1 week. Freezing the vegetables are not recommended. The chili bibimbap sauce will last longer in the refrigerator, up to 2 weeks.

You don’t need to reheat the vegetables. Just assemble a bowl with chilled vegetable over warm rice, top with the sauce, and enjoy!

Other Rice Bowl Dishes you might like

Bibimbap (Korean Rice and Vegetable Bowl)

Holly Ford

Bibimbap is a famous Korean rice and vegetable bowl. Enjoy this authentic recipe to create a classic Bibimbap at your own kitchen.

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Prep Time 50 mins

Cook Time 40 mins

Total Time 1 hr 30 mins

Course Drinks, Lunch, Rice Dishes

Cuisine Korean

Servings servings

Ingredients

6 serving freshly cooked white rice
6 fried egg (over medium) optional
1/2 cup bibimbap sauce

For radish

1 1/2 lb Korean radish
2 tbsp Korean chili flakes
1 tbsp anchovy sauce
2 tsp minced garlic
1 green onion chopped
1 tsp toasted sesame seeds

For mung bean sprout

1 lb mung bean sprouts sookju-namool
2 tsp Korean say sauce
1/4 tsp salt
2 tsp minced garlic
1/4 tsp shrimp powder optional
1 tsp sesame oil
1 tsp toasted sesame seeds

For cucumber

1 English cucumber
2 tsp oil
pinch salt
1 tsp toasted sesame seeds

For zucchini

2-3 zucchini
2 tsp oil
1/2 tsp shrimp powder optional
1 tsp Korean soup soy sauce (gukganjang)
1 tsp minced garlic
1/2 tsp sesame oil
1 tsp toasted sesame seeds

For Mushroom

8-10 dried shitake mushrooms soaked in water for 2-3 hours
1 tbsp oil
2 tsp Korean soup soy sauce (gukganjang)
1/2 tsp sesame oil
1 tsp toasted sesame seeds
1 green onion chopped

For fernbrake

3 oz dried wild fernbrake (gosari) soaked in water overnight
1 tbsp oil
1 tbsp Korean soup soy sauce (gukganjang)
1 tsp minced garlic
1/2 tsp sesame oil
1 tsp toasted sesame seeds
1 green onion chopped

Instructions

For the Radish: Peel radish, slice thin and cut them into 1/8" sticks. Place them in a mixing bowl, add 2 tsp salt and 2 tsp sugar. Toss and let it sit for 10 minutes. You will see some liquid extracted. Rinse the radish with water once and drain well. Place them back in the bowl and add its seasoning ingredients. Toss well and set aside.
For the myung bean sprouts: Cook the mung bean sprouts in boiling water for 3 minutes, drain and place in a mixing bowl. Add the seasoning ingredients and toss. Set aside.
For the cucumber: Cut the cucumber in half lengthwise and slice each half very thin half moon shape. Place them in a bowl and add 1 tsp salt and let it sit for 10 minutes. Rinse with water once, drain and squeeze out a little. Heat oil in a skillet over medium heat and stir quick, sprinkle salt and sesame seeds, for 1-2 minutes. Remove from heat and set aside.
For the zucchini: Cut zucchini into 2" logs. Using a knife cut off the green part around the zucchini from the side, discard the white part. (If you are not comfortable of doing this cutting, just use 1 whole zucchini) Slice the green part of zucchini into 1/4" sticks. Heat oil, add zucchini and stir fry for 1 minutes. Add the seasonings and fry until it gets soften keeping the green color.
For the mushroom: Soak the mushrooms in water for 2-3 hours. Remove from water and squeeze out excess water. Slice them thin and cook in the oil with its seasoning until soft, about 3 minutes. Set aside.
For the fernbrake: Soak the drid fernbrake in water overnight. Cook them in a simmering water for 40 minutes until it gets re-hydrated. Drain and rinse. Cut off the woody end part (about 2-3") and discard. Cut the fern 2" slices. Place the fern in a bowl and add Korean say sauce, garlic, sesame oil. Toss with a hand. Heat oil in a skillet, add seasoned fern and stir fry for 2-3 minutes. Add sesame seeds and green onion. Set aside.
To serve, place rice in individual serving bowl or pot. Arrange vegetables contrast in color manner on top of the rice. Place fried eggs on top and dot with sauce. When ready to eat, mix like crazy!
Note: You can prepare each vegetables ahead of time and keep in the fridge. Either use chilled vegetables right away or bring them to the room temperature before you serve.

Keyword bibimbap, bibimbap sauce, Korean rice bowl, Korean rice vegetable bowl

Tried this recipe?Let us know how it was!

Robert says

October 21, 2013 at 11:26 pm

My absolute favorite Korean dish! In Hawaii, we can get the fern ( we call warabi) quite easily ( the dried as well, but i like the fresh better) fresh, it has a nice crunchy texture. Love all Korean food – had the unusual experience of being he only Portugese boy working in a Korean restaurant for almost 26 years lol. The menu was a Hawaiian style localized Korean foods, but the food in the back f restaurant that the Korean owners cooked …O MY!!! The Owners Mom cooked made every kinda of kim chee you can imagine , home made Korean miso paste, korean pickles … everything. She is now 85 years old, and can still outwork ANYONE in that kitchen – amazing woman that cant speak a lick of English, but the sweetest, kindest woman I know. And man can she COOK!!. The owners husband would come out everyday, and make all kinds of banchan for everyone’s lunch, and got me hooked on things like black spaghetti, ginseng chicken and spicy pork belly cooked with kochujang, a little dashi, bell peppers and onions and served over rice. Family would always come visit and bring persimmons, Korean mochi, and all the marvelous foods linked to the Korean holidays. I found my self hugely complimented when I was continually asked to make tofu and kimchee chigae, yook gae jung, seaweed and beef soups and other Korean specialties for the owners and family, and pregnant and/or sick women over the Korean workers !!!
haha..was a very nice experience, becoming “adopted” to another culture – in Hawaii, ive experienced that with Japanese, Hawaiian, Filipino, Samoan and many other cultures – but Korean people had the BEST and most intriguing foods… except for the bottle of prepared fish guts my boss always brought to the table for her rice !! 😀

But my first love was always bibimbap. Great site, love all your recipes – thanks for sharing!!

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