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Korean Mixed Rice Bibimbap 비빔밥


I find bibimbap {Korean mixed rice} to be a visual stunner.  She’s a gorgeous thing with all sorts of colorful veggies stacked up neatly in a circle on her bed of hot, fluffy rice.  She even has a sunny, yellow hat!  One of the most beautiful aspects of this dish is that every ingredient has something different to bring to the table.  There’s the fern brake that’s chewy and tender, the satisfying crunch from the sprouts, gooey richness from the yolk, and that gentle smokiness from the sesame oil.  Pair that with the fact that you can really make bibimbap with whatever you have/like, it’s pretty much perfect in my book.   Really, I could go on and on but I doubt anyone wants to read an abridged book version of my love for Korean food.

It’s best served in dolsot bibimbap form.  The same dish but served in a very cool (hot) stone pot.  I’m very, very sad to say that I do not own one.  It’s fantastic because it serves your entire meal piping hot and it develops a delicious, blistered rice crust on the bottom that you can later swirl around with hot water to drink and cleanse your palette with.

5.0 from 2 reviews

Korean Mixed Rice Bibimbap 비빔밥
Prep time

Cook time

Total time


Serves: 2 Servings

Banchan {side dishes}
  • 1 c blanched soy bean sprouts
  • 1 c blanched spinach
  • 1 c kimchi + ½ tb butter + 1-2 slices of bacon
  • 5-7 shiitake mushrooms
  • 1 c cooked fern brake (gosari)
  • 1 c julienned mu (Korean radish)
  • 1 c crumbled roasted seaweed
  • Soy sauce
  • Sesame oil
  • Sesame seed
  • Green onions
  • Garlic
  • S & P to taste
Bulgogi (recipe as follows)
  • ¼ c soy sauce
  • 1 tb sesame oil
  • 2 tb brown sugar
  • 2 tb honey
  • 2 tb of Asian pear or coke
  • 2 ts garlic
  • ½ ts ginger
  • 2 ts sesame seed
  • 1 stalk green onion
  • Liberal amount of fresh pepper
2 Eggs
    Pepper paste “sauce”
    • 4 tb Korean red pepper paste {gochujang}
    • 1½ tb sesame oil
    • 2 ts sesame seed
    • 1 ts sugar

    1. For the spinach & soy bean sprouts: blanch both in hot water. Extract the spinach immediately after it’s wilted and the sprouts when they’re tender but still have a crunch– do not over cook! It should only take a couple of minutes. Plunge into ice cold water pronto and squeeze out any excess moisture.
    2. Next, drizzle in about ½ tb sesame oil, 2 ts sesame seeds, 1½ ts minced garlic, 2 ts chopped green onion and S & P to taste
    3. For the kimchi: fry the bacon until it gets nice and juicy, throw in the kimchi with the butter and cook until the kimchi has softened.
    4. For the mushrooms, fern brake and radish, glaze the pan in between each with sesame oil (about ½ tb- 1 tb or so), stir fry each with 1 ts soy sauce, 2 ts garlic, 2 ts sesame seed, and 2 ts green onion. S & P to taste.
    5. Bulgogi (you can also use hamburger meat instead): Submerge your 1 c of beef in the marinade of soy sauce, sesame oil brown sugar, honey, pear/coke, garlic, ginger, sesame seed, green onion, and black pepper. Allow to soak in this marinade for at least an hour before grilling.
    6. For the pepper paste “sauce,”combine the pepper paste, sesame oil/seed, and sugar.
    7. Use the pepper paste sauce to mix with your rice when ready.
    8. Fry an egg to you liking before assembling.
    9. To assemble, in the center of your bowl, lay a bed of rice.
    10. Arrange your veggies and meat on top of your rice.
    11. Top with your egg
    12. Mix together thoroughly and enjoy.


    Your Squishy Monster ^.~

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