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South Korean Bibimbap (A sizzling Rice Dish)

A South Korean national treasure your family is sure to love!
Course Main Dish
Cuisine South Korean
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1
Calories 483kcal
Author International Cuisine


  • 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.
  • Enjoy


Calories: 483kcal | Carbohydrates: 69g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 110mg | Potassium: 234mg | Sugar: 16g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1.4mg