Bibimbap is a Korean dish that consists of a bowl of rice with various vegetables and optionally meat. Bibimbap literally means stirred or mixed rice and although the dish is commonly presented with the ingredients on top of the rice they are normally all mixed together before eating them. Almost anything can go on bibimbap but vegetable toppings commonly include julienned carrot, cucumber, zucchini, mushrooms, spinach, bean sprouts, etc. An egg is also a common topping and it can be either fried or done as an omelette and julienned. Bibimbap is also commonly topped with meat and it is a great way to use leftover bulgogi , daeji bulgogi , ginger pork , etc. In general bibimbap is a great way to clean out the refrigerator. Of course bibimbap is also commonly topped with a chili sauce for a lot of heat.
Bibimbap made with leftover bulgogi (pictured above) all mixed up:
Bibimbap made with leftover daeji bulgogi :
Bibimbap made with leftover daeji bulgogi all mixed up:
Bibimbap
ingredients
- 1 cup cooked rice
- * meat such as bulgogi or daeji bulgogi or ginger pork or kalbi
- * seasoned spinach
- * carrot (julienned & blanched)
- * cucumber (julienned)
- * zucchini (julienned & blanched)
- * serving bean sprouts (blanched)
- * omelette (julienned)
- 1 tablespoon gochujang dressing
directions
- Place all ingredients on rice & top with the sweet chili sauce.
- Mix.
Simple Omelette
ingredients
- 1 egg
- 1 teaspoon sugar
- 1 teaspoon soy sauce
directions
- Mix the sugar and soy sauce into the egg.
- Pour the mixture into a small non-stick pan.
- Cook until almost set.
- Fold the egg in half and remove from heat.
Spicy BBQ Chicken Bibimbap
Bibim Guksu (Soba and Kimchi Salad)
Zucchini and Kimchi Quinoa Salad
Sweet Chili Chicken Rice Bowl
Kongnamul Bap (Korean Beansprout Rice Bowl)
Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps
Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans
Looks delicious! We got hooked on bibimbap when we were living in Japan and had it at one of the many Korean BBQ restaurants. I’ve only made it at home once, as I don’t have the stone bowl to heat up and serve it in. I used my small Le Creuset saucier, though, and it was a passable substitute.
Your pictures are gorgeous!
I want some right now! So hungry.
I have to admit; I just like *saying* ‘bibimbap’. It sort of makes me want to start rapping, or something. Probably not a good idea.
But I love this idea! I can imagining myself using all my leftovers for this when I move out in the autumn ^__^. Looks fantastic, as well!
I love bibimbap but haven’t had it since I was in Australia. No more excuses now! Thanks for sharing.
as I mentioned, first time here….don’t know where to start as everything looks really good!
I noticed your donburi tags – which I love and don’t know which one to comment on – everything looks so perfectly like a real Korean or Japanese ‘home cooking’ with an elegant twist. Keep up the lovely work!
I was looking at Google images for this dish, and when I saw this picture I somehow knew it was one of yours. How great is that? I should have just come to your site first 🙂
After blanching your vegetables saute them in a little sesame seed oil. They will be tastier, more fragrant, and add a nuttier taste to your dish overall.
Prepared it today. Total success! Thank you!
Martin Rocco: I'm glad you like it!
Curious, It calls for a beaten egg but the picture shows a fried runny egg. I really am perplexed when the recipe photo shows one thing, but the recipe calls for something else. Makes me doubt the recipe and the picture are the same dish or if the photo was taken off the internet somewhere.
This is a highly flexible, ‘as you like’, recipe that you can make with your favourite ingredients. The first two photos show an egg yolk served on top that is mixed in before eating. (This is often a raw egg yolk but, you can also fry the egg, sunny side up, if you prefer.) The last two photos show an egg that is mixed and cooked as an ‘omelet’, before being sliced.