For 4- 6 servings.
Ingredients:
- Cooked rice
- a package of bean sprouts
- a bunch of spinach
- 2 small size of zucchinis
- 5-7 Shiitake mushrooms
- fern brakes (kosari)
- 200 grams of ground beef (about half a pound)
- 1 small carrot, eggs
- soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil
Recipe:
Arrange everything on a platter.
- Cook rice. You can use a rice cooker or a stainless pot.
- Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
Put it on the platter. - Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
- Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
- You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
- Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
- On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
Put it on the platter. - Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
- prepare eggs with sunny side up.
- Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
- Serve it with sesame oil and hot pepper paste.
- Lastly, mix it up and eat!
*For those who can’t tolerate spicy sauce. : )
Yangnyeomjang sauce:
Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.
Egg soup:
- Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it.
- Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want.
- Chop 2 green onions
- Serve your soup in a small bowl and sprinkle some chopped green onion over the top.
I tried super simple bibimbap last night. I’m really curious about the taste, and since I recently bought gochujang (hot pepper paste) and sesame oil, I decided to put them on my rice without having vegetables.
One word I can say – the simple bibimbap I tried was really delicious. It was slight sweet and spicy. <33 Next thing will I do is making it with veggies. Can't wait!
AAAAHHHH!!~
Mouth wateringgg food!
Thanks unnie for sharing this. I wanna try this someday but I don’t know where to find fern brakes (kosari). I’m not really sure if it’s available here in Philippines supermarket. If ever it’s not available, is it okay not to have the ingredient for Bibimbap? :))
Check this out. http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients
Make your bibimbap without kosari. It will still be delicious.
Ohh! Kamsahamnida~~ I thought kosari was one of the main ingredient of Bibimbap. :))
btw, is it okey to use cucumber instead of zucchini? :)
I love it more and more every time I make it! I think tonight was my fifth time? I should pick something new next time =)
what kind of rice do we need? we are gonna make this today at my house!
감사합니다!!!!!
short grain rice (known as sushi rice), that’s what you need. : )
Hello!
I think you had meant to write that the bean sprouts should be cooked for 2 minutes instead of 20. 20 minutes + 1 cup of water will result in burnt bean sprouts and pot! ;-)
hi maangchi.I love this recipe so much.I really want to try to do it.But gochujang is’t sold here where i live.So can i make it myself.And how?Please help.Thanks a lot
It takes months and months to make gochujang. Someday I will post a tutorial for gochujang (hot pepper paste). Check “where do you get korean ingredients” on the forum here:
http://www.maangchi.com/talk/forum/where-to-buy-korean-cooking-ingredients
Happy Cooking!
hi maangchi.i love this recipe so much.i really want to try to do it.but gochujang is’nt sold here where i live.so can i make it myself?and how?please help!thanks a lot
Where do you live? Check this forum, please.
http://www.maangchi.com/talk/forum/where-to-buy-korean-cooking-ingredients
maangchi!!!
i finally decided to leave a comment for you after making this recipe (bibimbap) tonight for dinner. i love trying out new recipes, the more authentically cultural, the better. Korean food was something of a black box to me before i found your site through youtube, and i must say, everything i have made so far is not only delicious, but so easy! i tried your kimchi and kaktugi recipe first (i was so scared but determined, because i LOVE kimchi and cant find it here) then your butternut squash porridge (hobakjuk), and now this. my husband liked the bibimbap so much he just closed his eyes and nodded happily with the first bite, lol. i can’t wait to try the next recipe!
“…my husband liked the bibimbap so much he just closed his eyes and nodded happily with the first bite, …”
funny! I’m glad to hear that! Thank you for the update!
How do you make hot peper paste? Please tell me recipe to make it.
Thank you very much. I love your recipes ^^ Please reply me soon.
I don’t have the recipe for hot pepper paste.
But I will keep it in mind.
Happy New Year!
Hi Maangchi!
Its my first time to watch your videos on your blog! You’re a good cook! I love Korean cuisine! Im a Filipino but Im based here in L.A. Im wondering, is there any alternative for Kosari just in case I couldn’t find any kosari in the market? I wanna try to cook your delicious bibimbap!
Thanks and more power!
I would love to go and visit South Korea one day!
If kosari is not available, skip it or use more mushrooms. Thank you!
I’ve eaten bibimbap here in the GTA that uses daikon instead of kosari. At least I think it’s daikon, it’s white-ish and tender with a crunch when they don’t cut them too thin.
I’ve been craving for bibimbap for some time now so I decided to make it myself. I followed your recipe and it ended up so good! Thank you, Maangchi! I have to say that I love your site! I’m not really very good in the kitchen so most of the time I watch your videos because I enjoy them but I don’t really do any cooking. I felt brave enough to try this one, though, because it looked easy enough. I’m really glad that I did!
yay! good news! You made successful bibimbap, so I think it is going to be pretty easy for you to make another dish. Happy Cooking!
That looked so delicious. How I wish I would have been able to try your cooking. I’m American, but I remember a Korean couple taking me out to a Korean restaurant in the Philippines. They ordered bimbimbap. I found you as I was looking for a recipe. Maybe I will try to make this some time.
hmm, I feel you are ready to make bibimbap soon! Let me know how your Korean cooking goes, please.
I am SO glad I found your site. I went to Seoul for the first time last month and fell in love. I’d had some Korean food before, but was really exposed to it on my visit. I can’t wait to try some of these amazing recipes. Thanks!
Just a quick update to say that I tried your recipe for bibimbap and it was absolutely delicious. It was actually really exciting to sit down and eat it – it really tasted like what we had in Seoul!
Thanks so much.
Awesome news! I’m so proud of you! Now you can make your own bibimbap anytime!
Hi Maangchi..
i’m Indonesian and my husband is Korean, i’m so lucky to found this website.. my husband really loves my food that i learn from ur website and he really apreciated ur website..in december my mother in law will come to indonesia. i can’t wait to show her my new skill, cooking Korean food. hihihi.
Thank You Maangchi…
im indonesian too. lived in usa. is there any korean market in indo? esp jakarta? i would love to know that. because i will be visiting jakarta soon. thanks. =]
Hi, please leave your question here. I hope someone else gives you the answer. http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients
Hi..i’ve made the BiBimBap and Jap Jae recipes, both of which were delicious! LUckily there is a Korean grocery store nearby so I was able to find the proper ingredients. I am going to make the BiBimBap again tonight. Thanks for the great recipes…I can’t wait to try even more!
Hi Maangchi,
I tried this Bibimbap recipe last night and posted it on my blog http://the-palate-pleaser.blogspot.com/2009/11/bibimbap with a link to your website. I had to substitute some ingredients since I didn’t have them on hand but they still turned out so yummy! Your blog will definitely be my go-to place whenever I want to try making Korean food. And I just love your video tutorials! Thank you and keep them coming… :D
Your bibimbap looks so delicious! I’m happy to hear that you impressed your mother-in-law and husband with the bibimbap! http://the-palate-pleaser.blogspot.com/2009/11/bibimbap.html
hey maangchi. i tried the bibimbap recipes and it turned out great. but i add water to the hot pepper paste coz its very thick and its very hard to mix. but it still tasted great. thanks for the recipes. =]
Dear Maangchi
nice glad to know you website, i am very glad today because i just try your recipe Bibimbap and success, all my family and my friend total lovely, just share for you this the first time i cook for my parents and is Korean food. i am really lovely anything about Korea.
thanks you very much…. :)
Good news! Thank you for your update!
This is the dish that made me very curious about korean cuisine :D
This looks SO GOOD! I only heard about bibimbap today on the epicute.com blog, I will have to try it soon! I also liked how you mentioned the vegetarian option :)
This video is cute and so are you!
Thank you, let me know how your bibimbap turns out when you make it.
hey love your blog here, check out mine and let me know what you think. cheers :)
http://3hungrytummies.blogspot.com/2009/10/bibimpap.html
do you mind i link u to my blog
Hi Maangchi,
I plan on making bibimbap for dinner one of these days but we don’t have an Asian store here in Idaho Falls so there is no way I can get a hold of kosari. What do I do?
oh, I see. Without kosari (fernbrake), it will still be fantastic taste! : ) You can use more mushrooms.
helloo maangchi say hello from mongolia me and my sister really enjoy your recipies
Thank you
Welcome! Welcome! : )
I made this last night and it’s sooo delicious!!! We have enough for leftovers tonight hehe. My husband loved it too. :) Thanks for this website! Without you I wouldn’t know where to start with Korean recipes.
Wonderful! I’m very happy to hear that!
Maangchi, thanks for your recipe… by the way do u have haemul jym recipe?
yes, someday haemuljjim recipe will be posted. Thank you very much!
Hi Maanchi!
I went to Korea for the first time a few weeks ago and I really fell in love with the culture,the people and especially the food. I’ve tried preparing spinach salad, kimpap, the eggplant, potato salad. I want to try this bibimpap but we don;t have zucchinis here in Manila. What can I use instead?
Just skip it. It will still be delicious without zucchini.
Thank you it looks really good i hope mine will turn out that way
hi maangchi, i love your site and your clips a lot! i love cooking, and korean food is so yummy!!! Thanks!!
Thank you very much!
Hi Maangchi!
I am going to make bibimbap soon, using your recipe :D Just wanted to know, does this sesame oil look ok to use? This is the only one they have on the website.
http://www.koamart.com/shop/34-1303-oil_vinegar_syrup_mayo-hot_sesame_oil_6oz.asp
Thanks,
Jonathan
no, it says hotpepper sesame oil (gochu chamkiereum). It sounds weird! Get pure sesame oil. http://www.maangchi.com/ingredients/sesame-oil
annyeonghaseyo..
i just want to know if what can i substitue for gochuchang?..coz here in philippines i cant find them..kamsahamnida..
Hi Maangchi, i love korean food.Since i found your website i always cook your recipee and also i dont have to go to korean restaurant to enjoy korean food.Again thanks a lot.I really appreciate it.
yayee! You are making me happy now! Thanks a lot!
You can find hot pepper paste (gochujang) in your country.
Check this out please. http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients
If gochujang is not found where you are living, use green onion sauce by using hot pepper flakes.
“Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up”
You can add hot pepper flakes to the sauce if you like spicy food.
Dear Maangchi, I have a young lady from Cheonaan Republic of South Korea in my home. I have had Bibimbap at a restaurant where they served it in a very hot stone bowl. I purchased 2 of these bowls in a Korean neighborhood in Toronto Canada. How do I use the bowls in conjunction with your recipe?
You can google search “Dolsot Bibimbap” and there are a few videos of it on youtube on how to do it. It’s not that difficult.
oh, Patricia, I forgot to answer you. rv65, Thank you very much for leaving your comment here so that I can read this again.
I make dolsot bibimbap this way.
First spread some sesame oil in dolsot (stone bowl or earthenware bowl) and place some cooked rice evenly over the bottom of the dolsot. Then place all colorful ingredients on top of the rice.
Cover the dolsot and cook over medium-high heat until you hear rice crackling. Then crack an egg on top just before serving. Thank you!
I have an electric smoothtop so I must use either a portable burner or preheat it in the oven.
wow..i have wanted to make bibimbap since i saw kim sun ah ate it in ‘my lovely kim sam soon’..and that’s back in 2005..
thanks for the video maangchi..!^__^
i’m going to try it as soon as i can..
one question though..is the hot pepper paste raw? i mean, u dont need to add any salt or sugar into it before mixing it with the rice?
lol..i’m having an impression that the pepper paste doesnt taste at all except for the spiciness..
okay..my stomach’s growling now..hehe..
Yes, you can eat hot pepper paste by itself. You don’t need to add anything. It’s spicy of course : ),salty, and sweet. I hope your bibimbap turns out good! Let me know the result when you make it.
hi maangchi is its okay if i dnt put kosari coz i cnr find any here in supermarket…thank you so much
Yes, skip it. It will still be delicious!
really delicious ! i have try in home today ! =) thank you Maangchi !
i love bibimbap
(stephy from Malaysia)
Nice! It sounds like your bibimbap turned out delicious! Congratulation!
I love to watch korean movies and I from there I felt in love with the
different types of korean dishes. I was wondering if i could at least have the recipe for porridge that have in the movies.
oh, I posted abalone porridge recipe. http://www.maangchi.com/recipe/jeonbokjuk
You can replace abalone with shrimp, clams, or mussels.
Maangchi,
First off, I want to say that I LOVE your website!!
How long do you boil the kosari?
This is how to handle dried kosari (fernbrake) before cooking
Place kosari in cold water in a pot. 1 cup of kosari will need
more than 20 cups of water.
Boil it for 30 minutes and don’t drain hot water and let it soak. Wait about 6-8 hours.
I usually boil it at night and drain it next morning.
That’s it!
And pssttt, this is so much healthier than nasi goreng. ;)
Maangchi, thank you for posting everything up! My sister is in her early stages of pregnancy and her appetite isnt that good with the same old local food so I’ve been wanting to make her food from another culture for a chance. I will be sure to try this out. :) do you have any recipes that you would recommend for pregnant ladies??
Is your sister struggling with morning sickness or she is losing just appetite?
I can suggest these dishes for her: samgyetang, miyukguk, gamjajorim, samgak kimbap, and myulchi bokkeum.
samgyetang:
http://www.maangchi.com/recipe/samgyetang
miyukguk:
http://www.maangchi.com/recipe/miyuk-guk
gamjajorim:
http://www.maangchi.com/recipe/potato-side-dishes
samgakkimbap:
http://www.maangchi.com/recipe/samgakkimbap
myulchibokkeum:
http://www.maangchi.com/recipe/myulchibokkeum
If you want to discuss more about pregnancy food, leave your comment here http://www.maangchi.com/talk/forum/general-discussion
Thank you so much for your suggestions! My sister’/s just losing her appetite over the same food in this small town and i’/ve run out of ideas on what to make her/. I’ll try to see what ingredients I can get from the market! :) thnks again.
Hi Maangchi,
I am so happy finding your site – can´t couch it. It´s nearly 20 years ago since I had my first Korean meal at a friends house whose mother is Korean. We ate Kimchi day to day and I had some really delicious homemade meals. Especially Dag Galbi which I regrettably never had again – you can´t get it in a restaurant here due to the special way of serving it on a hot plate (you know it!).
I found some recipies on the homepage of a Korean radio station years ago and started making Kimchi which really satisfied me after some trys. Bibimbap and Bulgogi is also on my monthly menue.
Oh, I am so happy about your site – THANKS A LOT!!! And great that you are so much into music.
Cheers from Hamburg/Germany – Robert
Hi, Robert!
Welcome to my website! I think you are already good at Korean cooking!
This is so cool I love this site. I’m filipino-chinese but this dish reminds me of my mother’s egg roll recipe hehe. I’m wondering how come some restauraunts put raw eggs, instead of cooked egss is it still good???
Yes, it’s ok, I sometimes use raw egg yolk on top of bibimbap, too.
I really impress by this site although I’m not korean. I’m from Bangladesh and going to marry with Korean girl and I love cook and enjoy Korean food very much. I really thank to this website. But I did not find how to cook SONG GOOK CHANG (video). I hope it will appear very soon cause I like it.
I think you are talking about fermented soy beans “cheonggukjang”, which is not salty and different from Korean soy bean paste (doenjang)
I found this on the internet for you. I will post the recipe someday, Thank you!
http://en.wikipedia.org/wiki/Cheonggukjang
http://www.flickr.com/photos/florencesky/3685909071/
Hi Maangchi!
This is an amazing site! Thank you so much for taking the time to teach others about Korean cuisine! I’m a Korean adoptee trying to learn more about my Korean heritage and this is a great resource to help me learn more about Korean food. Bimbimbap is one of my favorite dishes and I’m really excited to try out the recipe.
Hi Maangchi,
I don’t have a lot of experience with cooking, but I haven’t had Bi Bim Bap in a very long time and there’s no Korean restaurants near me, so I thought I would look up an easy-to-follow recipe online.
I found your site, and I’m glad you have videos alongside the recipes! It will help a lot.
Like I said, I don’t have a lot of cooking experience, so this may sound like a silly question. What kind of rice do you use for Bi Bim Bap? Is there a specific kind that is preferred? My parents usually use long grain, basmati, or jasmine at home, I think. How much water should I use for the rice, and how long do I cook it for? Thanks for your help!
Hi,
I use short grain rice (known as sushi rice)
Check my rice drink (shikhye) recipe. I posted how to cook rice using a pot.
http://www.maangchi.com/recipe/sikhye
Good luck with making delicious bibimbap and let me know how it turns out.
Hi Maangchi,
thank you very much.
today i’ve tired bibimbub!!my family was interested with it.
next time i will try sun-dou-bu!!
love you.
Maangchi
I have a question. How do you set up at jae sah table (제사상)? i have to do this for my mother and have no idea where to start….
thank you
I don’t know much about how to set jaesah sang. Please leave your question on the forum. Someone else may give you good answer or discuss more about it. http://www.maangchi.com/talk/forum/general-discussion
Hi Maangchi,
since i’ve discovered your website, i’ve starting making korean foods…last time i’ve made the kimchi from your recipe, it was a success!!! so today i’ve decided to make the bibimbap!! so delicious!!!! same taste as the one from the restaurant!!!!! i didnt know it was that easy!!
two years ago i’ve tried to make the bibimbap with the special sauce which they sold in the korean store and it cost me 10$ but it didnt taste the one i liked at all… so i’ve given up on this recipe… but thanks to you (because of the recipe of the kimchi)i’ve decided to give another chance and it was greatt!!! it taste incredible good and i got the sauce cheaper which only cost me 3$ . I think the korean store are making traps for people who tend to try making korean foods…hahaah, but thannnnkkkkk you so much!!!
tommorow i will try to make the jajangmyun!! :D
much love,
xx
If you can make good kimchi, you are already good at Korean cooking!
Homemade food is always delicious, healthy, and cheap!
Hi..Maangchi.. I love your site, since I watched korean dramas I also fallin in love with korean food. it’s very tempting to saw actor/actress who ate bimbimbap.. and thanks for share recipes (“,)
yes, I always think bibimbap is healthy, well balanced, and delicious food! Try out the recipe sometime soon. I’m sure you will love it.
Hello, Maangchi! Thank you for sharing your recipe. ^^ I tried to make vegetarian Bibimbap and it tasted good! ^^ I used tuna instead of beef. I also made egg side dish instead of sunny side up egg. I didn’t get to put mushrooms and kosari though. ^^
Thank you for letting me know about your successful Korean cooking! btw, Kosari is very delicious when you put it in bibimbap.
Hi maangchi,
i randomly stumbled across your page searching for how to make korean seafood pancake. Then i ran across how u made soft tofu soup, and now bibimbap. My mouth is watering as I’m watching your videos. Thank you so much for sharing with us your recipes!!!! I am so excited to try to make them!!
hei maangchi
thank you sooooo much :D i love korean food and your recipes are great. i’m 15 but anyhow i love to cook but sometimes it doesn’t taste the way i’d like it to xD but bibimbap is really delicious, even my family liked it!
Thank you so much for all your recipes. I am half Korean and American, but my Korean mother divorced my father when I was very young. I only got to eat Korean food when I visited her, and tried to learn how to cook but no one would eat it with me. I spent a year in Korea when I was in the military and I don’t think I ate American food the whole time I was there. Your videos are so detailed and easy to follow! Please keep it up! I am going to try everything you cook!!! It all looks so delicious and just how I remember it!
Your story is very touching! I’m glad to meet you through my website! Thank you!
I also included raw tomatoes and edamame (soybeans).
Maangchi, thank you for sharing your recipes with us. You are a dear (I’m not trying to get on your good side to post more videos, although that would be nice if you could). I came upon your website three weeks ago searching for Japanese cooking videos. I’m glad that I did! After watching your videos for weeks on a daily basis for hours on end, yesterday, May 31 was the first time I attempted to cook a Korean meal with your recipes. I decided to cook bibimbap because it was the first Korean food I ate at Han Ar Heum’s restaurant and absolutely loved it. I substituted most of the ingredients because I didn’t have the ingredients you listed available and used some of my favorite vegetables and what ever else was available. For instance, I substituted sweet potato for carrot, ketchup (I boiled hot pepper liquid strained after blending raw hot peppers and added chopped garlic in the liquid and added salt to taste for about 5 minutes on high. I then let the liquid solution cool down to a room temperature and stirred ketchup into the solution), frozen chopped collard greens, frozen chopped broccoli rabe, vegetable oil, garlic, 2 eggs (I didn’t have ground beef available), and cooked jasmine rice. The next time I cook bibimbap, I will make sure to use the ingredients you listed for the euthentic bibimbap. I’m sorry, my camera is broken therefore I can not take pictures. I promise to take pictures when I get it fixed and will post them.
I bought a tub of gochujang to make some sauce for my tofu and miso soup, then I began looking for other recipes I can use it in and found bibimpap and your video. We tried to make bibimpap for two (without kosari though, but it’s still good!), and from the looks of it, we had enough to last until the next day! Dad and a visitor unexpectedly arrived, fortunately we had enough for all of us, and they liked it, gochujang and all!
There are many Koreans (and thus Korean groceries) lately in my country; major supermarkets now regularly stock kimchi and gochujang. With your videos and recipes, now I want to visit these Korean stores, see what they have, and try out more recipes!!
It sounds like you have no problem with finding right ingredients to cook my recipes. Good for you! Thank you!
Thank you so much for sharing all your great recipes. I’ve been wanting to make this for a long time but never knew how.
Would kimchi be a good addition to this?
Yes, kimchi will be a good side dish for bibimbap.
Thank you, Thank you, Thank you for this website. My family just moved to Korea from Canada for a contract, and there is so much food in the stores and markets that I didn’t know what to do with. Since I don’t speak or read Korean, your site has helped translate things for me. It is great to eat local food – and cheaper too.
Last week I went to the store with my list. The worker in the produce section looked in my basket and said “Ah! Bibimbap” and then helped my find the last item. My family loved it and want me to make it again. My sons (ages 4 and 6) like watching your movies and helping me cook.
It’s wonderful! Even though you don’t understand Korean language, you will have no problem with finding ingredients.
It’s funny that the worker at the grocery store noticed quickly what you would need by looking in your basket. “ah! bibimbap!” : ) He or she must be smart person!
Your sons must be interested in cooking, too! Cute!!
does kochujang contain alcohol?
No, it doesn’t.
Thank you for the recipe and video Maangchi I have a friend in South Korea in Seoul who told me about tteok which I hope to make some day, kimchi bibimbap and a few other well known Korean dishes. At my school we had to bring or make some that comes from the country we are assigned my country wound up being South Korea and my city was Seoul! I love vegetables and spicy food so I thought this would be a great thing to bring but I want to know can I subsitute bean sprouts with another type of sprout? You said that bean sprouts were essential so now I am worried because my grocery store ran out of shitake and bean sprouts!!
hoho, you should start your presentation “In my country Korea…” : )
Mung bean sprouts are sold everywhere, so you could use it instead of soy bean sprouts. They are similar species! lol
Good luck with your presentation and let us know the result later. (Us means me and other blog readers)
Yes thank you I have seen plenty mung bean sprouts in the Welcome store!! I wil let you all know how it goes!!
I made this tonight and it was so easy and soooo good! I love, love Korean food and I love, love your site. You make everything so simple. I am definitely going to be trying more of your recipes. I think tomorrow night I will do the chicken wing. I can’t wait!! Thank you soooooo much Manngchi!!!
chicken wings! My fingers are crossed! : )
Hi Maangchi!
Thank you for all these lovely Korean recipes! I made bibimbap according this recipe, but left out kosari, since I don’t think you can get it anywhere here in Finland. Anyway, the food was delicious!
-Silja
Reading your comment, I get some feeling that you will be looking for kosari and making your bibimbap with kosari someday. Yeah, without kosari, it’s still delicious.
Maangchi!
I love watching your videos. they’re entertaining and you make cooking look so easy :) i just have a quick question. are all sesame cooking oils the same? or are some stronger than others, cuz every time i make something it always seem to turn out too strong :(
I don’t know much about the quality of sesame oil sold at a grocery store. If it’s too strong flavor for you, use less then. http://www.maangchi.com/ingredients/sesame-oil
wench,
Thank you! Now you can make your own delicious bibimbap, wonderful!
Ohhh, I LOVE this dish! Thank you so much for this recipe. I lived in Korea for a year, loved Bi Bim Bhap; so when I left I lived someplace where there were no Korean restaurants & wanted to know how to make it at home. So a few years ago I was trying to find a recipe for this and there was nothing about it on the internet. This is wonderful.
Reinier,
haha, I used to order nasi goreng (stir-fried rice) with chicken, curry, or fish when I traveled to Indonesia.
This recipy is soooo good! I cannot find kosari anywhere here, but without it it is very very tasty. Nasi goreng has some serious competition now!
It looks so GOOD! I love bimbimbap! But there are no halal Korean food place where I am staying now. When I was in Singapore there was. Now I can make my own in my house! Thank you!
Can you tell me how you make the mushroom fritters?
Melanie,
Wonderful! Yeah, certain food reminds us of good memories of the past.
Hi Maangchi,
I’ve finally registered into your website after watching your videos in youtube. It’s better here because everything is in your website. Anyway I just want to tell you that I cooked bibimbap this week and my husband loved it. He says that it reminds him of korea when he was stationed there before. Thanks again for sharing your recipes. Next one is chap chae..wish me luck!
Jenn,
First spread some sesame oil in dolsot and place some cooked rice evenly over the bottom of the dolsot. Then place all colorful ingredients on top of the rice.
Cover the dolsot and cook over medium-high heat until you hear rice crackling. Then crack an egg on top just before serving. Thank you!