To make this tasty and easy bibimbap recipe, you have to make the rice and then add your favorite vegetables.

What is Bibimbap Made of?

Rice and vegetables are cooked in a stone pot and served as bibimbap, a traditional Korean dish.

Everybody knows how good Korean food can be and how much it can make your tongue tingle. In the mood for Korean barbecue or steaming hot bowls of soup and side dishes, you’ve undoubtedly heard of several businesses that serve these delightful meals.

As the heat is trapped in the stone, these side dishes are arranged artistically atop a mound of rice. A Teflon skillet will do the trick if you don’t have a cast-iron pan at home.

This bibimbap dish may appear lengthy, but it is a compilation of several other recipes. A sunny-side-up egg and a dollop of hot red pepper paste finish off the colorful bicycle wheel of delectable rice toppings (gochujang). Don’t forget to show off your culinary prowess by mixing it all together right before you dig in!

Frequently Asked Questions

Is bibimbap served cold?

  • Even though bibimbap served at room temperature exists, this version (dolsot bibimbap) is heated to order. Refrigerated bibimbap components can be made up to two days ahead of time.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 616 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

  • Beef Kimbap
  • Korean Scallion Pancake (Pajeon)
  • Kalbi (Korean BBQ Beef Short Ribs)
  • Japchae (Chap Chae)


  • 2 tbsp. sesame oil plus extra for drizzling
  • 3 cups cooked white rice
  • 1 fried egg, sunny-side up
  • 3 tablespoons Tangy Red Pepper Dressing

The Toppings (Use 1 cup of each vegetable toppings for the rice.)

  • 4 tablespoons minced green onion, scallions
  • 1 1/2 Seasoned Bean Sprouts
  • 1/2 cup water
  • 1 tablespoon toasted sesame seeds
  • 12 oz. (340 g) soybean sprouts
  • 1 tablespoon dark sesame oil
  • 1 teaspoon fine-grain sea salt

Seasoned Carrot Salad

  • 1 tbsp. dark sesame oil
  • 4 peeled carrots, cut into 2-inch matchstick strips
  • 1/2 tsp. fine-grain sea salt

Spicy Cucumber Salad (About 1 cup)

  • 4 Armenian or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch rounds
  • 1 teaspoon fine-grain sea salt
  • 2 tablespoons Tangy Red Pepper Dressing
  • 1 tablespoon toasted sesame seeds

Seasoned Spinach Salad (Makes 1 1/2 cups)

  • 2 tablespoons dark sesame oil
  • 1 pound (500 g) spinach, rinsed carefully
  • 1 teaspoon fine-grain sea salt
  • 2 tablespoons toasted sesame seeds

Seasoned Beef

  • 1/2 teaspoon sesame oil
  • 2 oz. (56 g) rib eye cut into strips or ground beef
  • 1 teaspoon brown sugar
  • 2 teaspoons soy sauce

Tangy Red Pepper Dressing

  • 2 tablespoons Korean red pepper paste, available at Korean grocery
  • 1 tablespoon apple juice or water
  • 2 teaspoons sesame oil
  • 1 teaspoon honey
  • 1 tablespoon rice or cider vinegar


Seasoned Bean Sprouts

  1. Soybean sprouts, water, salt, and a tight-fitting lid should all go into a medium pot. Heat till boiling. Simmer the sprouts for five minutes with the lid on the pan.
  2. Add the sprouts to a mixing dish after straining them.
  3. The green onion, sesame seeds, and oil from the toasted sesame seeds go well with the sprouts in this dish.

Seasoned Carrot Salad

  1. The sesame oil should be heated to medium-high heat in a medium-sized skillet. Salt and carrots should be added.
  2. Cook the carrots for 2 minutes in a stir-fry pan.

Spicy Cucumber Salad

  1. Combine the cucumbers and salt in a large dish and toss until evenly coated. Wait for five minutes before continuing.
  2. Squeeze out any remaining water from the cucumbers’ skin using your hands. Serve in a serving dish.
  3. Toss the cucumbers with the Tangy Red Pepper Dressing. Sesame seeds can be added at this point.

Seasoned Spinach Salad

  1. Make sure the water in a large saucepan is boiling before you begin. Cook for one minute after adding the spinach.
  2. Once the spinach has been drained into a colander, rinse it under cold water. Squeeze the water out of one handful of spinach at a time. Cut the spinach into 2-inch (5-centimeter) pieces by laying it out on a cutting board.
  3. Mix the spinach thoroughly with sesame oil, sesame seeds, and salt.

Seasoned Beef

  1. Combine beef, soy sauce, sesame oil, and brown sugar in a small bowl. Allow 15 minutes of marinating time.
  2. Remove the skillet from the heat after 2 minutes of stirring. Set away for a later time.

Tangy Red Pepper Dressing

  1. Mix the ingredients in a medium bowl until smooth.

To Assemble:

  1. Individually prepare the seasoned salads and beef.
  2. Add 2 tbsps. of sesame oil to a medium-sized cast iron pan or pot.
  3. For one minute, heat the oil. Before adding the water and stirring, make sure the rice is uniformly distributed on the bottom of the saucepan. Continue cooking till you see browning on the bottom of rice after a few minutes. The rice will begin to sizzle.
  4. Each seasoned salad should be arranged on the rice in a spoke-like fashion, like a wheel. Make sure that the beef is in the middle. Heat for an additional two minutes.
  5. Use a heat-proof pad to place the casserole on. On top of the beef, arrange a fried egg in the center.
  6. Fold in the rice and 2 teaspoons of the Tangy Red Pepper Sauce before serving. Do not skip this step if you want a crunchy bottom layer in your meal.
  7. Serve with more Tangy Red Pepper Dressing and sesame oil in separate bowls.
  8. To make individual portions, you can fry one egg per person.

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