Rice mixed with meat, vegetables, an egg, and chili pepper paste

Bibimbap 비빔밥

For 4- 6 servings.


Arrange everything on a platter.

  1. Cook rice. You can use a rice cooker or a stainless pot.
  2. 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.
  3. 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
  4. 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.
  5. You can buy soaked and cooked “gosari” at a Korean grocery store. Prepare about 2 or 3 cups of gosari 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, ½ tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
  6. 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.
  7. 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
  8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
  9. prepare eggs with sunny side up.
  10. 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.
  11. Serve it with sesame oil and hot pepper paste.
  12. Lastly, mix it up and eat!


You could use any of your favorite ingredients to make delicious bibimbap:  carrot, fernbrake (gosari), spinach, white mushrooms, zucchini, soybean sprouts, salmon, okra, and red bell pepper

*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:

  1. 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.
  2. Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want.
  3. Chop 2 green onions
  4. Serve your soup in a small bowl and sprinkle some chopped green onion over the top.


Other delicious stuff on maangchi.com:


  1. rocknchick Rockford, IL My profile page joined 12/14
    Posted January 6th, 2016 at 10:36 am | # |

    Hello, my favorite Korean cooking source :) I bought bowls to make hot bibimbap like I’ve had in Korean restaurants, but don’t know how to do so. The bowls are oven, stovetop, microwave safe. The rice in the hot bowl bibimbap I had in a Korean restaurant was toasty on the bottom, kinda stuck to the bowl. How can I replicate this?

    Thanks, as always love your recipes and YOU in general! :)

    • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
      Posted January 10th, 2016 at 8:05 pm | # |

      Hi rocknchick~

      What I do to get the crispy rice is to coat your earthenware pot (ttukbaegi/뚝배기) with sesame oil before you put the rice in. Then as you are cooking it listen for the rice sizzling. You will clearly hear it. Then you know it is done and there will be scorched rice on the outside! :-) When cooking with ttukbaegi on the stove top, always bring the heat up gradually until you have it on medium high to high heat. This ensures your ttukbaegi will not break from too much heat too quickly.


      See full size image

      • Maangchi New York City My profile page joined 8/08
        Posted January 11th, 2016 at 10:35 am | # |

        Thank you for the reply. Your detailed description and the photo are very helpful! Cheers!

  2. rainedaywoman My profile page joined 6/15
    Posted October 11th, 2015 at 11:24 pm | # |

    I finally made you recipe and so glad I did. I topped it with roasted sesame seeds after I took this picture so it did not wash out how pretty of a dish this is to photograph.

    See full size image

    • rainedaywoman My profile page joined 6/15
      Posted October 11th, 2015 at 11:25 pm | # |

      I forgot to add that I adjusted the recipe and used thinly sliced ribeye steak in place of ground meat. It is very yummy.

  3. Bino My profile page joined 6/15
    Posted June 26th, 2015 at 6:46 pm | # |

    Can you substitute gobi(gobi namul / Royal fern?) for gosari? If so, can you tell me how I should prepare?


  4. ilonahmmier My profile page joined 5/15
    Posted May 15th, 2015 at 11:52 pm | # |

    how long can you keep this?

  5. Sav_sss Canada (near Montreal) My profile page I'm a fan! joined 3/15
    Posted April 7th, 2015 at 6:41 pm | # |

    I’ve tasted Bibimbap yesterday and it was good but i think next time i’m just gonna use my favorite vegetable and not the one in the recipe because even do i loved it there was something bitter i don’t know if it’s the kosari or my bean sprouts that where ALMOST expired lol but something was wierd ahah. but expect that i loved it and i will do it again for sure just next time with fresh bean sprouts ahah.

    • nycliving25 My profile page joined 4/15
      Posted May 6th, 2015 at 2:54 pm | # |

      I’m glad you said that about something bitter. I ate this dish at a Korean restaurant and when I ate some, something tasted very bitter. I told him but he wasn’t sure what it was. Since he’s Korean and eats this meal a lot, I think he’s immune lol I’m just glad I wasn’t the only one that tasted something bitter.

      • rainedaywoman My profile page joined 6/15
        Posted October 11th, 2015 at 11:30 pm | # |

        Maybe the gosari was not rinsed enough. When looking for information on how to re-hydrate the dried gosari I found someone that suggested that after the initial boiling and soaking, you change the water letting it soak a full 24 hours. I changed the water twice during the soak time before cooking and rinsed it very well before grilling it. No bitterness at all, it was actually kind of sweet.

  6. Kumar Canada My profile page joined 10/14
    Posted October 13th, 2014 at 7:31 pm | # |

    wow always wanted to try making korean food. I tried this today and it was very easy to follow. i couldn’t find kosari and hot pepper paste in Thunder Bay. So used chilli flakes instead. But loved it! :)

  7. salloom Los Angeles My profile page joined 2/14
    Posted June 20th, 2014 at 3:58 am | # |

    For Kosari / Gosari, what do you recommend to use? Dried Gosari or the one that is already to use?

  8. KimchiandBasil.com Amsterdam My profile page joined 9/12
    Posted February 9th, 2014 at 5:53 pm | # |

    This is one of my favourite Korean dishes!
    I prepared a more simple and vegetarian version a couple of days ago and it was very tasty. What do you think?


  9. lfxx Taubaté - SP / Brazil My profile page joined 1/14
    Posted January 11th, 2014 at 2:24 am | # |

    Hi,I was so happy when I found your website. My sister and I love korean culture and when we watch a few programs lots of them show people eating and we always wants to eat what they’re eating but unfortunally here in Brazil is really rare to find korean restaurants and grocery stores. While looking at the recipes I started thinking they are not that complicated to do but what I would like to ask you is if you can make a Bibimbap and a Kimchi vegetarian recipe. One that doesn’t have cow,pig,chicken,fish and eggs,I’ll really appreciate it! Thank you!

  10. may_in_p USA My profile page joined 10/13
    Posted October 17th, 2013 at 5:52 pm | # |

    Hi Maangchi,

    I am a big fan of your website. Recently I ate “Mapa DuBu Bap” at a Korean restaurant near my place. I am trying to find its recipe, and I cannot find it on Google.

    Can you please post it?

    Thanks a lot for this wonderful website.

  11. jpb123 usa My profile page joined 8/11
    Posted September 5th, 2013 at 1:08 pm | # |

    Quick question!! Do you think it will taste okay if I use brown rice instead?

  12. chris330 chicago My profile page joined 8/13
    Posted August 8th, 2013 at 3:28 pm | # |

    Made this the other night and it was a huge success (and this was my first experience with Korean cooking)! I didn’t have Kosari, but even without it the dish still turned out well.
    Thanks for the easy to follow directions.

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2013 at 11:17 am | # |

      Your “huge success” is my success, too! Cheers! yes, without gosari, it will still be delicious!

      • Cactus_Pear Leesville, LA My profile page joined 1/14
        Posted January 3rd, 2014 at 11:19 pm | # |

        I can’t figure out how to make my own post, but I wanted to let you know I made this for work and it was a huge success! Everyone loved it

  13. Alice Kaye New Jersey My profile page joined 7/13
    Posted July 9th, 2013 at 3:32 pm | # |

    When you say “ts”, do you mean table spoon or teaspoon?

    In the US, we use tbsp=table spoon or tsp=teaspoon. Just want to make sure I don’t put too much in! Thanks! :)

  14. marmalademiki My profile page joined 2/09
    Posted June 14th, 2013 at 8:43 pm | # |

    Hi Maangchi –

    I bought the already boiled kosari. I left it in the fridge for a week – is it still good to use now? Thanks

  15. 196flavors Beverly Hills, CA My profile page joined 6/13
    Posted June 8th, 2013 at 9:37 pm | # |

    Over the past year, bibimbap has become one of my favorite recipes! It was one of the first dishes I made for our “cooking around the world” blog : http://www.196flavors.com/2012/11/04/south-korea-dolsot-bibimbap/

  16. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted April 12th, 2013 at 10:09 pm | # |

    Hai eonni,

    I want to make this recipes, but I have a problem with some of the ingredient. But before I ask you, I think I should read the comment above, and I found the answer before I ask you…. Hehehe…. My problem is : hot pepper paste – solved, kosari – solved.

    Thank you for the other readers question!

    Love you Maangchi eonni!

  17. Fujia GERMANY My profile page joined 7/12
    Posted February 28th, 2013 at 7:26 am | # |

    After a long time I made Bibimbap one more time, but this time I made photo to show you!
    Thank you so much for the recipe. I always, wenn I look a new Drama, want to eat something like I see in the movie. Really apprecciate your efford and your strong to do all these dish to show all of us.
    Have a very bright day.

  18. acjacjac Sanford, NC My profile page joined 1/13
    Posted February 4th, 2013 at 11:05 am | # |

    I am so excited to make this! Ive been craving this…

  19. Lakapati Manila, Philippines My profile page joined 1/13
    Posted January 24th, 2013 at 8:20 pm | # |

    Thank you for this recipe, it was my inspiration. I made a vegetarian version of your bibimbap last night and used coconut aminos (instead of soy sauce) and coconut sugar (instead of white sugar) and brown rice. Who knew it was so easy? :)

    • lfxx Taubaté - SP / Brazil My profile page joined 1/14
      Posted January 11th, 2014 at 2:29 am | # |

      OMG! Can you please give your version of this recipe? <3

  20. sohngj Seattle, WA My profile page joined 12/12
    Posted January 3rd, 2013 at 1:26 am | # |

    Sometimes, my family makes bibimbap, but instead of gochujang paste,they just add leftover dwenjang jigae. Is this normal? Have you heard of this before?

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