South Korean Bibimbap is arguably one of their most popular dishes. Bibimbap literally means” mixed rice”. It is often served in a large stone bowl called a “dolsot” that keeps the rice sizzling and whole dish warm. It is pronounced Bib-im-bap
I decided to make this dish for lunch after our South Korean feast. I had most of the ingredients as left over banchan. I just reheated them and added it to the rice. Add in a special sauce, some seasoned seaweed and a sunny side up egg and just like that you have a delicious meal. There are numerous ingredients that can be used in bibimbap. Aside from the banchan I made for the meal, fernbrake or gosari as it called in Korean or Platycodon root called doraji are also popular in the dish. Any greens can also be added as well.
The point is you can use pretty much any vegetable left overs you have in your fridge. Also meat is often served in the dish as well, beef, chicken and even fish would be delicious. I made this one vegetarian. You should try it and you will never forget the sizzle it makes when it is ready to serve. Delicious. If you would like to get an authentic South Korean Bibimbap bowl, you get pick one or two up here.
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South Korean Bibimbap (A sizzling Rice Dish)
A South Korean national treasure your family is sure to love!
- seasoned Bean sprouts see banchan recipe
- Seasoned spinach see banchan recipe
- Sauteed shitake mushrooms see banchan recipe
- Sauteed carrots see banchan recipe
- sauteed zucchini see banchan recipe
- Steamed rice 1 cup cooked rice per serving
- 1 egg cooked to your preference per serving
- Korean seasoned seaweed shredded to garnish
- For the bibimbap sauce:
- 2 Tablespoons gochujang fermented red pepper paste
- 1 Tablespoon sesame oil
- 1 Tablespoon sugar
- 1 Tablespoon water
- 1 teaspoon mirin rice vinegar
- 1 teaspoon garlic minced
- preheat the seasoned stone bowl (you season the bowl with sesame oil) on the stove make sure that it gets nice and hot to accomplish the crusty sizzling rice. Put the cooked rice in the seasoned bowl on low heat for 15-20 minutes or until the bottom turns golden brown. If you are not using a stone or ceramic bowl skip this step and put your cooked rice in a bowl.
- Mix together the ingredients for the bibimbap sauce set aside
- Make all the vegetable dishes (see banchan recipe)
- Place the vegetables on top of the rice alternating colors for a beautiful presentation- If you are using leftovers just reheat them so they are warm.
- Fry the egg to your preference and season with salt and pepper
- Put some sauce down over the rice and place the egg on top
- Garnish with shredded seaweed and sesame seeds if desired
- You can serve with extra red chili paste gochujang and some sesame oil on the side.