Recipes

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

Bibimbap 비빔밥

For 4- 6 servings.

Ingredients:

Recipe:
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 “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.
  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!

bibimbapnamul

You could use any of your favorite ingredients to make delicious bibimbap:  carrot, fernbrake (kosari), 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.

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348 Comments:

  1. 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! :)

  2. 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?

  3. 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?

    http://www.kimchiandbasil.com/bibimbap-recipe/

  4. 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!

  5. 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.

  6. 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?

  7. 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

  8. 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! :)

  9. 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

  10. 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/

  11. 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!

  12. 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.

  13. 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…

  14. 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

  15. 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?

  16. R Australia My profile page joined 1/13
    Posted January 1st, 2013 at 9:23 pm | # |

    Hey Maangchi, thank you for a very informative blog and recipes! It actually got me interested in cooking cause I’m not a very cook person. Anyways, I have been so interested in Korean culture and keep up the fantastic work. I really appreciate it! Greetings from Australia :)

    • Maangchi New York City My profile page joined 8/08
      Posted January 3rd, 2013 at 12:06 am | # |

      ” I’m not a very cook person” : ) Good luck with your Korean cooking this year 2013!

  17. Fujia GERMANY My profile page joined 7/12
    Posted December 12th, 2012 at 7:14 am | # |

    Dear Maangchi, today I made the best Bibimbap ever!
    I’m so tankfull! You’re the best. You made it simple and I like it very why I’ve every day only a little time for myself. After work I’m to tired to do what I want, this way today I take a free day and make Bibimbap for all my family.
    Thank you very much, Maangchi.
    I wish you a very wonderful day.

  18. ladycook United States My profile page joined 1/12
    Posted December 10th, 2012 at 9:32 pm | # |

    can you make a new video for this recipe. I try watching it on my tab and phone but its too low on quality hence its really blurry to watch. i would really appreciate it. thank you.

  19. TCanam Nova Scotia My profile page joined 10/12
    Posted October 13th, 2012 at 9:52 am | # |

    Hi! I also have a question about the stone bowl. Do you heat it on the stovetop? Medium heat or higher? I know you oil the bowl before putting the rice in. How do you keep the oil from burning before you add the rice? Do you add the oil at the last minute before the rice? I like my bowl really hot so it makes the rice crispy:) Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted October 14th, 2012 at 10:11 am | # |

      I usually heat it over medium heat, and I never have a problem with the oil burning before adding the rice.

      • Pepper_corn Philippines My profile page joined 10/12
        Posted October 24th, 2012 at 11:08 am | # |

        Hi maangchi I’m really glad to find your website. I really love Korean food.
        I always try to find cook book but watching you from You Tube is really awesome.
        Now I can cook Korean food and serve it to guest at home. Thanks to you. Good luck!

  20. Myao USA My profile page joined 6/12
    Posted July 9th, 2012 at 12:54 am | # |

    Ooh Maangchi, I’m so full! I don’t think I’ll ever be able to move again… Your bibimbap was so tasty! It was easy to adapt to my vegetarian diet, and it was so quick to make! Even though I only made enough for one bowl, I could only get through a third before I was done. Healthy and good for staying slim! I think I’ll be making this all the time. :D My favorite part? The shitake mushrooms in sugar and soy sauce! Mmn!

  21. LizzyBennet Michigan My profile page joined 3/12
    Posted March 22nd, 2012 at 7:56 pm | # |

    Maangchi,

    Kind of weird to say it, but I started watching Korean tv last summer and liked the look of the food so much I wanted to try making it. I’m allergic to wheat, and a lot of food I can regularly get is not something I can eat, so I’ve been leaning very Asian in my choices, and was SO HAPPY to discover your blog. I have always like Asian food, but Korean is my favoritest of the favorites, and so far Bibimbap has been my favorite recipe to try. Pepper paste is amazing stuff!!!! And as far as I’m concerned, Korean food has the perfect amount of spice; enough that you definitely know it’s there, but not so much that you can’t taste what you’re eating.

    Thanks so much, and know that I’ll be making a lot of your recipes. The videos really help me, so much!!! You gave me an epiphany with the matchstick chopping of vegetables – I was really doing it the wrong way before I watched your video and it took about three times as long. Thanks a HEAP!

    -Elizabeth

  22. RachelLeigh United States My profile page joined 3/12
    Posted March 20th, 2012 at 4:47 pm | # |

    This looks so good! Maybe someone else asked and I just missed it, but do you have to use shiitake mushrooms? They aren’t sold anywhere around here, all I can find in stores is Portabello mushrooms. :(

    • jaylivg Houston My profile page I'm a fan! joined 7/10
      Posted March 21st, 2012 at 2:52 pm | # |

      Where in US are you ?? check out your big grocery store , most grocer now carries shiitake mushroom . But like Maangchi said , you can use white button mushroom too ( this is the most common mushroom sold in US ) , portobello mushroom would be okay too i would think .. she said any kind of vegetables you like too .

      • RachelLeigh United States My profile page joined 3/12
        Posted March 22nd, 2012 at 12:02 pm | # |

        I’m in south Texas, about an hour away from Corpus Christi. Boy I feel like an idiot, NOW I see the comment about the white mushrooms. -_- I wonder if it would taste the same to just use white mushrooms to make Japchae? I’ve had the noodles forever, I just can’t find the mushrooms. I’ve even had the produce guys searching all over the store to find some and they had no luck.

        • jaylivg Houston My profile page I'm a fan! joined 7/10
          Posted March 22nd, 2012 at 5:08 pm | # |

          Have you checked HEB and Kroger ? I am currently in Houston , not too far from you :D i found both grocery store carry Shiitake mushroom , although they’re quite expensive compared to korean market . I’ve used white mushroom plenty of times before , without shiitake , and it still tastes good . Shiitake is a lot better mushroom than plain old white , but when you don’t have it .. you just have to do with what you have on hand :)

  23. Ericka1 kingston, ny My profile page joined 2/12
    Posted February 21st, 2012 at 6:04 pm | # |

    Thank you so much Maanchi! Your videos are fun and very helpful!
    I used to live in NYC and loved going to Koreatown to enjoy some great BBQ but I moved out of the city and there was nowhere to get it. I tried your recipe tonight and tried a variation to make it similar to Dolsot Bi Bim Bop by adding the cooked rice to a cast iron pot then adding the vegetables and eggs because I do not have the proper pots and it came out perfect – thanks to you!!!

    • Maangchi New York City My profile page joined 8/08
      Posted February 22nd, 2012 at 9:23 am | # |

      yay, you did a great job to make dolsot bibimbap! Before adding the cooked rice to the pot, I would drizzle a few drops of sesame oil.

  24. Niemamiejsca Poznań, Poland My profile page joined 2/12
    Posted February 20th, 2012 at 3:43 pm | # |

    Great recipie, great music

  25. theresemade Long Beach, CA My profile page joined 2/12
    Posted February 12th, 2012 at 9:11 pm | # |

    I love Bibimbap and was craving it badly yesterday. Luckily, I found your blog for the recipe. It’s so critical to have that pepper paste for the sauce! Thanks to your blog, I made my first official Bibimbap! It was delicious.

    • Maangchi New York City My profile page joined 8/08
      Posted February 13th, 2012 at 6:24 pm | # |

      Congratulations on your successful bibimbap making! “It’s so critical to have that pepper paste for the sauce!” and sesame o~il! : )

  26. KarmaP Denver My profile page joined 12/11
    Posted December 16th, 2011 at 5:07 am | # |

    This looks great and I want to try and make it! Only problem is that I cook only for myself as I live alone and I like making meals for several days. Is any of this good reheated for a few days? If so how do you store it and heat it up?

    • Maangchi New York City My profile page joined 8/08
      Posted December 17th, 2011 at 11:47 am | # |

      Yes, you can keep each vegetable in different containers in the fridge for a couple of days until you make bibimbap again.

  27. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted November 19th, 2011 at 7:53 am | # |

    Bibimbap, is another one of my favorite Korean dish. I first tried it in Korean Air, inside the airplane and it was packed also and i really like this dish. one of my favorite dishes. it is very nutritious and good for your health. Even in Korea in an earthenware pot. The dish is really complete there is beef, vegetables and rice even egg sometimes plus hot pepper paste. combined really heavenly taste.

  28. anhvo Minnesota My profile page joined 10/11
    Posted November 10th, 2011 at 10:04 pm | # |

    I have a question, can you skip the kosari if you can’t find any ?

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2011 at 10:25 pm | # |

      Yes, you can skip kosari. It will still be delicious! Good luck with making delicious bibimbap!

      • anhvo Minnesota My profile page joined 10/11
        Posted November 11th, 2011 at 10:35 pm | # |

        And instead of using pepper paste, can I use the Sriracha sauce instead ? I find it SUPER SPICY for my taste ! hehe .

  29. Alunamora Missouri My profile page joined 10/11
    Posted October 29th, 2011 at 4:23 pm | # |

    This is sooo good! Thank you so much for your recipes! I hope you know that everyone here really appreciates the hard work you do, and we love you! Bibimbap is one of my favorite recipes because I can make it for one person. I love that it has everything in one nice, big bowl.

  30. samuel Philippines My profile page joined 9/11
    Posted September 9th, 2011 at 3:37 am | # |

    Hi Maangchi,
    Today is my first day to join in your blog. OMG your blog is magnificent and very informative. i cook bibimbop here where i work and we also use kosari (fiddlehead). is there only one kind of kosari? my boss always buy dried kosari and we soak it for days (changing water everyday) before cooking it. sometimes i encounter very hard and thick kosari. any alternative or can you teach me how to identify good quality kosari from thick and hard one while they are in dried form?
    Thank you very much and learned many things from your blog.

  31. wiDy jakarta,, indonesia My profile page joined 8/11
    Posted August 20th, 2011 at 9:08 am | # |

    My dearest maangchi,,
    I made my own bibimbab! \(^o^)/ hehe..
    Thanks for the recipe.. 잘먹겠슴니다!

    • Maangchi New York City My profile page joined 8/08
      Posted August 20th, 2011 at 9:32 am | # |

      yay your bibimbap photo is here! http://www.maangchi.com/photo/widys-bibimbab
      beautiful presentation!

      • wiDy jakarta,, indonesia My profile page joined 8/11
        Posted August 31st, 2011 at 9:11 am | # |

        Dear maangchi,,

        Remember my first bibimbab? I think I put to much garlic on it,,haha.. So today,, I try to make another one,, carefully not to make the same mistake twice..

        But since I’m hungry,,rather than cook the vegetables separately,, I just cook them all at once,,hehe.. I call it my emergency bibimbab..

        It’s turned out delicious though! Yeayy! I think practices really make perfect.. ;)

  32. jpb123 usa My profile page joined 8/11
    Posted July 31st, 2011 at 9:11 pm | # |

    Thanks for posting this up here! It turned out wonderfully. :)

  33. Holland Oppa phoenix, arizona My profile page joined 7/11
    Posted July 24th, 2011 at 1:43 am | # |

    OMIGAWD!!! I wish I had a big bowl like you Maangchi-nunna! Question how do you make your red chili paste. mine never comes out quite like yours?

  34. lukaaleeya malaysia My profile page joined 7/11
    Posted July 4th, 2011 at 5:28 am | # |

    hi, i’m new here but i’ve tried your kimchi recipe yesterday and it turn out well,, my housemates love it. this is the first time i make kimchi from the scratch,thanks so much for the recipe, anyway i have question for bibimbap recipe, do you use salty soy sauce or sweet soy sauce???

  35. KimHyunJoongieLover United States My profile page joined 6/11
    Posted June 24th, 2011 at 6:49 am | # |

    Hi Maangchi, i was wondering why the salt you use has a tan color to it. Is it that vegetable seasoning or something? I forgot what it’s called, but it comes in a green package. It’s basically MSG, but mad from vegetable or something. My mom uses it to cook all the time!! Or is it just plain salt that you’re using… lol xD

  36. Sush4u New Jersey My profile page joined 6/11
    Posted June 16th, 2011 at 3:25 pm | # |

    Hi Maangchi,

    You are just amazinggg i love ur recipes thank you for sharing them with us. I have a quick question you have added sugar when you stir-fired the vegetables (mushroom, Kosari etc.,) I am not much of a sweet person so can i add some red pepper paste? or can i just skip it?

    Thanks,
    Sush.

  37. kht2015 Florida My profile page joined 6/11
    Posted June 14th, 2011 at 10:17 am | # |

    Hi Maangchi
    I love bibimbap and want to try to make this today or tomorrow. I have the stone bowl but can you show me how to make bibimbap in it? After I prepare all the ingredients, do I put all the ingredients in there and then cook it on the stove, if so how long?

    My mom and I are big fans of yours!

    Thanks,
    Linh

    • Maangchi New York City My profile page joined 8/08
      Posted June 14th, 2011 at 10:28 am | # |

      Linh,
      Place some sesame oil on the bottom of the bowl and add warm rice and vegetables on top. Heat it up and wait about a few minutes until rice on the bottom starts burning. You will hear cracking sound. “tak..tak..tak” ^^

      • kht2015 Florida My profile page joined 6/11
        Posted June 16th, 2011 at 3:00 pm | # |

        Thanks Maangchi. I am going to try it today. I had a hard time finding kosari so I am using just regular royal ferns I found at a Korean store.

        Linh

  38. genkigirl Japan My profile page joined 5/11
    Posted May 15th, 2011 at 5:24 am | # |

    Anyounghaseyo Maangchi! I just want to thank you for your great recipes. I lived in Korea for 7 years but now I live in Japan and I am always missing my favorite dishes. But thanks to your website, which I refer to quite often, I can still enjoy the delicious tastes of Korea!

    잘 먹었습니다!

  39. Lindsay Busan My profile page joined 3/11
    Posted March 28th, 2011 at 10:41 pm | # |

    Hello Maangchi, I loved your post about bibimbap,
    Would you pls allow me to use your recipe for our company (ABB) ‘s inhouse magazine ?
    It’s not commercial one at all, if you want you can have it for your reference.

  40. meileen Philippines My profile page joined 3/11
    Posted March 22nd, 2011 at 3:43 am | # |

    Hi Maangchi,

    I would like to ask, where can I buy this ceramics pot? Are they also available in Korean grocery?thanks

  41. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted March 13th, 2011 at 8:52 pm | # |

    Hubby and I made this today. Teamwork! It turned out great. The only thing I left out were the mushrooms (just because we couldn’t get to them before the baby got up from his nap). It was delicious!

  42. chona toronto My profile page joined 2/11
    Posted February 23rd, 2011 at 3:29 pm | # |

    this is so good, I made this today. I tried some of other recipes, your recipe is the best Kroean favourful one. I will recommend to all my friends….~~~

  43. kwonwon singapore My profile page joined 2/11
    Posted February 23rd, 2011 at 10:17 am | # |

    20 min was way too long for my bean sprouts so they were really soft! but still delicious!

    http://29.media.tumblr.com/tumblr_lh2t3qf5DF1qg2a59o1_500.jpg

  44. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted February 22nd, 2011 at 5:53 pm | # |

    Bibimbap 2 weeks in a row !! Love love love this dish .. i could eat it everyday !! LOL

    • Maangchi New York City My profile page joined 8/08
      Posted February 23rd, 2011 at 11:22 am | # |

      haha, 2 weeks in a row. Strangely I won’t get tired of eating bibimbap for 2 weeks, too. maybe not? : )

  45. Ikkin-bot edmonton My profile page joined 9/10
    Posted February 20th, 2011 at 11:59 pm | # |
  46. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted February 16th, 2011 at 3:38 pm | # |

    I have two questions: When you make this for friends do you normally put all the side dishes on top and garnish it for them or do you put all the side dishes out for them to choose what they want?

    And second: Can you use the sauce from the hwedupbap (cho jang) with bibimbap? It is my favorite sauce of all!

    • arfitz0514 Minnetonka, MN My profile page joined 6/11
      Posted June 22nd, 2011 at 3:18 pm | # |

      HI JamieF! Maybe you are in Korea right now… ( I read about your contest; congratulations! I am SO jealous!) Anyway, I was at a Korean grocery store the other day buying what I thought was go chu jong, but the lady told me that what i had was actually cho jang, which she said was the sauce for Bimbimbap, so I’m guessing that your natural inclination for putting cho jang on your bimbimbap is correct!

  47. asian206 My profile page joined 12/10
    Posted December 23rd, 2010 at 3:35 am | # |

    hi unni,
    i was wondering can i replace fernbark with Sweet potato stems in the bibimbap. merry x-mas y’all

  48. hongkicutie philippines My profile page joined 11/10
    Posted November 2nd, 2010 at 8:23 am | # |

    hello maangchi !! Bibimbap is the first korean dish I made
    and when I asked my sister about the taste she said it taste good
    thanks a lot for the recipe =)

  49. kirra12 Bloomington, IN My profile page joined 6/10
    Posted October 24th, 2010 at 6:28 pm | # |

    Made this for dinner n this is the first time my bf eats bibimbap (usually in korean restaurant he always ordered korean soups) and he said it tastes great. He wants to eat again :)

  50. paulamyka philippines My profile page joined 10/10
    Posted October 20th, 2010 at 6:26 am | # |

    i tried putting dwenjang , i mix dwenjang ang kochujang and its really delicious

    • Maangchi New York City My profile page joined 8/08
      Posted October 25th, 2010 at 8:56 am | # |

      soybean paste (doenjang) in bibimbap? It’s unusual but as long as you like it, I’m happy for you. : )

  51. the-weekend-kusinera Philippines My profile page joined 9/10
    Posted October 16th, 2010 at 10:05 pm | # |

    Made this last night (for the second time) but with less ingredients :) It’s really nice and very filling! Healthy, too! Thanks, Maangchi.

  52. eviLeviathanMaybe Philippines My profile page joined 4/10
    Posted October 10th, 2010 at 10:03 pm | # |

    hello maangchi! I love this dish! well, I have to ask you something. I can’t find kosari and zucchini here in my place, can I substitute them with something else? Like carrots and bok choy?

    • Maangchi New York City My profile page joined 8/08
      Posted October 25th, 2010 at 8:59 am | # |

      yes, you could use more mushrooms. Instead of zucchini, you could use cucumber strips. Saute cucumber strips just like zucchinin in this recipe. good luck!

  53. MandyCakes Florida My profile page joined 9/10
    Posted September 5th, 2010 at 7:16 pm | # |

    This is my favorite recipe I’ve tried! The beansprouts are one of my favorite items in Bibimbap.

  54. ShiWu Vietnam My profile page joined 8/10
    Posted August 13th, 2010 at 6:11 pm | # |

    I made this sometimes, but none of them have gosari. I don’t know where to buy gosari and is it expensive? Thanks for your recipe anyway :)

  55. MinJiAegyo Arizona My profile page joined 8/10
    Posted August 6th, 2010 at 12:40 pm | # |

    I made BiBimBap! Everything turned out right except Kosari ]= I don’t understand I boiled it for a long time and soaked it over night but it didn’t softened ]= Did I do something wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted August 8th, 2010 at 6:17 am | # |

      “..soaked it over night but it didn’t softened”
      Are you sure your kosari is real kosari? : )
      http://www.maangchi.com/ingredients/kosari

      Dried kosari
      1. Place kosari in cold water in a pot. 1 cup of kosari will need
      more than 20 cups of water.
      2. 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.

      If your kosari is still tough even though you follow the method the above, soak it longer until soft.

  56. reesejin corona My profile page joined 4/10
    Posted August 4th, 2010 at 12:39 pm | # |

    I made this yesterday and it was delicious! Thanks Maangchi!

  57. 9pm_superlove My profile page joined 7/10
    Posted August 3rd, 2010 at 8:08 am | # |

    i tried this yesterday, and it’s jjang!! thx for the great recipe

  58. phoebs Dunedin, New Zealand My profile page joined 7/10
    Posted July 13th, 2010 at 4:07 am | # |

    hey maangchi! could you help me out please.. how do you cook rice without a rice cooker? i want to cook rice but i don’t have one..

    • Maangchi New York City My profile page joined 8/08
      Posted July 13th, 2010 at 4:28 pm | # |

      How to make rice using a pot
      1.Put 2 cups of rice in a thick bottomed pot and wash and rinse a few times.Drain water. No need to dry it. It will look wetty.
      2.Add 2.5 cups of water and soak it for about 30 minutes.
      3.Put the pot on the stove and bring to a boil over high heat for about 10 minutes.
      4.Once it starts boiling (or boils over), stir it with a spoon and lower the heat to simmer for another 10 minutes.
      That’s it!

  59. ximachikenx My profile page joined 7/10
    Posted July 12th, 2010 at 11:05 pm | # |

    I have made this recipe a few times already (without the kosari because I can’t find it near where I live) and every time it has been delicious :) Will never use another recipe for bibimbap!

  60. docpark US My profile page joined 5/10
    Posted July 11th, 2010 at 10:51 pm | # |

    Great recipe Maangch! You are an indispensable resource to the Korean American. These dishes feed the heart as well as the stomach. Linked is my blog entry about your bibimbap.

    http://golfism.org/2010/07/11/bibimbap-risotto-coreano/

    • Maangchi New York City My profile page joined 8/08
      Posted July 12th, 2010 at 11:44 am | # |

      You made fantastic looking bibimbap. yummy! Thank you for sharing the photo and your blog with me and my other readers!

  61. dora3mon93 Indonesia My profile page joined 7/10
    Posted July 1st, 2010 at 12:41 am | # |

    are there another sauce for changing the hot pepper paste. Because I’m difficult to find it in my town. But I also want the spicy one.
    If the Yangnyeomjang sauce, that isn’t the spicy one right??

    • Maangchi New York City My profile page joined 8/08
      Posted July 1st, 2010 at 4:38 pm | # |

      yes, yangnyeomjang sauce will be good. Add hot pepper flakes to the sauce if you like spicy food.

      It says, “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.

      Add 1/4 cup hot pepper flakes to the sauce, then the sauce will be spicy.

  62. yorkshine Brisbane My profile page joined 6/10
    Posted June 27th, 2010 at 11:54 pm | # |

    hello maangchi, I just make my first bibimbap with your recipe and it turned out successfully! Yay~ we can eat as much as we want and dont have to buy one $15 from outside anymore! So happy! Thank u ^^

  63. elainec My profile page joined 6/10
    Posted June 15th, 2010 at 4:11 pm | # |

    can i replace kosari? will it affect the taste?

  64. curiouscat Shanghai, China My profile page joined 5/10
    Posted May 24th, 2010 at 10:36 am | # |

    hi! I’ve recently discovered your site and decided yesterday to try this recipe. Cooked it today (minus the kosari) and must say I loved it! Thank you so much! It was soooo delicious that I had it for lunch and dinner hihihi. Thanks again! I’ll be sure to try other recipes too!

  65. negar My profile page joined 5/10
    Posted May 18th, 2010 at 3:29 am | # |

    Hi maangchi!!!
    I,m so happy!!!yesterday I went out ond I found a super market that it has all kinds of korean sause!!!ohhh now I can make korean food!!

  66. joshuahernandez USA My profile page joined 5/10
    Posted May 18th, 2010 at 1:08 am | # |

    I’ve tried this dish. It’s quite good.

  67. beckytoh Malaysia My profile page joined 4/10
    Posted April 29th, 2010 at 10:38 am | # |

    hi maangchi!

    i notice that in korean dramas, they usually show people having quick mixed rice with lots of gochujang. Is there a quicker way to make bibimbap or is that another recipe altogether?
    i was thinking that we get the banchan leftovers from the fridge and mix them with rice and lots of gochujang. Need your advice, thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted April 29th, 2010 at 10:57 am | # |

      That’s right! : ) Heat your pot on the stove, and add all your leftover vegetables from the fridge. Stir until warm, then add rice and hot pepper paste. Keep stirring (mixing) with the spoon. Turn the heat off and add sesame oil!

      I sometimes make this bibimbap with only kimchi and hot pepper paste. You don’t need anything else. oh, sesame oil! : )
      Chop up some kimchi (fermented kimchi) and place it in a heated pan on the stove. Add some kimchi juice and hot pepper paste, and rice! Keep stirring until the bibimbap is sizzling! Drizzle some sesame oil.

  68. TrickyTree Seoul My profile page joined 4/10
    Posted April 23rd, 2010 at 8:54 am | # |

    Hi Maangchi

    I have adpated Bibimbap and created a dish called ZenBibimbap!

    Instead of using high G.I white sticky rice, I use low G.I brown rice with added red beans. I change the ground beef for mild tuna in spring water. I use all the same ‘yachae’ veggies as in the traditional recipe. However some people add sugar to the red pepper paste sauce, but I use fresh homemade ‘Maesil’ (plum juice) from my Korean mother-in-law. I also add some crushed walnuts and use a soft poached egg instead of fried. And sprinkle sesame seeds and some dried kim (lava) to finish and a drizzle of sesame oil. I’m a marathon runner and this is just the best meal I can ever eat for a healthy and energetic lifestyle. Plus, it tastes delicious!

  69. campinoy cambodia My profile page joined 4/10
    Posted April 16th, 2010 at 10:25 pm | # |

    hi maangchi,

    what can i use as substitute for kosari? im tired going around korean stores here in cambodia and i just really want to eat bibimpap in our mission base but i just can’t find kosari….also im having problems in doing a chili paste that just taste like the korean kochujang….i hope you can help me make our own chili paste since our mission base is too far from the city of Phnom Penh where I could acccess to korean stores…thanks a lot!

  70. tuArai My profile page joined 4/10
    Posted April 14th, 2010 at 7:40 pm | # |

    Thank you for the clip.
    This is one of my favorite dish that I get from Korean food court ^_^

    I usually get the vegetable only bibimbap since I don’t eat beef.
    Would using pork or chicken would be a good substitution?

    • Maangchi New York City My profile page joined 8/08
      Posted April 14th, 2010 at 8:26 pm | # |

      yes, you could replace beef with pork or chicken. If you like seafood, you could add shrimp to your bibimbap. Anyway vegetarian version of bibimbap is also delicious.

  71. Just-Me-506 New York My profile page joined 3/10
    Posted March 30th, 2010 at 4:10 pm | # |

    Would there be a different taste if u don’t add the ground meat because i am planning on making this for a friend that’s vegetarian? And thanks for the recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted March 30th, 2010 at 7:34 pm | # |

      no, vegetarian version bibimbap without meat is delicious. Don’t worry. Use more mushrooms. Good luck with making delicious bibimbap!

  72. choppy My profile page joined 3/10
    Posted March 30th, 2010 at 12:31 am | # |

    hi. i have a question. would it effect the taste if i dont use the kosari? because im not korean and i dont know where to find the kosari in my country….

  73. tilapiacooker Los Angeles My profile page joined 3/10
    Posted March 4th, 2010 at 2:52 am | # |

    hi maangchi!

    I recently purchased a package of “dried bracken,” which looks like the kosari, but with dried flowers on the ends of it. The lady at the market told me they were the same things, and that the flowers were edible. For the purposes of making bibimbap, should I use this “flowered” bracken, or should I stick with the deflowered kosari? Also, I had been trying to figure out how to prepare the kosari. Should I soak it first before boiling, or should I boil it before soaking? Your guidance would be much appreciated. =)

    • Maangchi New York City My profile page joined 8/08
      Posted March 4th, 2010 at 8:48 am | # |

      yes, you can use flowered kosari,too.
      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 for at least 8 hours.
      Rinse the soaked kosari a couple of times in cold water before using.
      I usually boil it at night for next day use.

      • tilapiacooker Los Angeles My profile page joined 3/10
        Posted March 4th, 2010 at 9:03 pm | # |

        great! thank you! looking forward to your next l.a. meet! =)

  74. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted March 1st, 2010 at 1:49 pm | # |

    hey maangchi I made something that uh… looked like bibimbap (at least!) and it was very delicious, so I’m going to make it properly next time.

    I used only what I had in the house which were leeks, soybean sprouts and tofu… the only thing I didn’t like was the tofu so I’m going to follow your recipe and add real meat next time. so uh vegetarians, try to find something other than tofu to put in your bibimbap. I myself am only semi-vegetarian (mostly veggies, sometimes fish/seafood/meat) so I don’t need to.

    Question: do you know a good way to make this dish with already cooked cold rice? my cooked rice was really lumpy so I put it in with the vegs but I got some lumps of rice. Also, is there a way to ‘dilute’ the gochujang, since I find it a bit spicy (could I add it to the non spicy sauce you posted? could I add some water?)

    • Maangchi New York City My profile page joined 8/08
      Posted March 1st, 2010 at 2:08 pm | # |

      These are my answers.

      “do you know a good way to make this dish with already cooked cold rice?”
      1. Heat up your pot.
      2. Put all your vegetable ingredients into the pot and stir them with a spoon until hot,
      3. Add your cold rice. (Cold rice is lumpy and firm, so you can add some water to break it more easily)
      4. Add hot pepper paste and keep stirring your bibimbap.
      5. Turn off the heat and add sesame oil. That’s it!

      ” is there a way to ‘dilute’ the gochujang, since I find it a bit spicy”
      Add more rice and vegetables.

  75. Sheryl Philippines My profile page joined 2/10
    Posted February 8th, 2010 at 10:54 pm | # |

    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!

  76. Sheryl Philippines My profile page joined 2/10
    Posted February 4th, 2010 at 11:26 pm | # |

    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? :))

  77. Jonathan My profile page joined 1/10
    Posted January 21st, 2010 at 10:46 pm | # |

    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 =)

  78. bee
    Posted January 9th, 2010 at 10:54 am | # |

    what kind of rice do we need? we are gonna make this today at my house!
    감사합니다!!!!!

  79. KY
    Posted January 7th, 2010 at 3:48 pm | # |

    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! ;-)

    • JamieF New Zealand My profile page I'm a fan! joined 1/11
      Posted February 16th, 2011 at 5:06 pm | # |

      Boiling the sprouts for 20 minutes is correct – it doesn’t burn the sprouts and they still retain some of their crunch. In my opinion it makes them a much nicer flavor and texture :)

  80. katoo
    Posted January 6th, 2010 at 8:59 pm | # |

    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

  81. katoo
    Posted January 4th, 2010 at 11:15 pm | # |

    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

  82. emi-chan
    Posted January 2nd, 2010 at 4:30 am | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted January 3rd, 2010 at 12:02 am | # |

      “…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!

  83. Susan
    Posted January 1st, 2010 at 1:05 am | # |

    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.

  84. tel
    Posted December 21st, 2009 at 11:49 pm | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted December 22nd, 2009 at 3:14 am | # |

      If kosari is not available, skip it or use more mushrooms. Thank you!

      • KY
        Posted January 4th, 2010 at 9:48 pm | # |

        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.

  85. Ina
    Posted December 18th, 2009 at 1:36 am | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2009 at 2:18 pm | # |

      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!

  86. Julie Cline-Sudario
    Posted December 16th, 2009 at 9:16 pm | # |

    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.

    • Maangchi New York City My profile page joined 8/08
      Posted December 17th, 2009 at 8:34 am | # |

      hmm, I feel you are ready to make bibimbap soon! Let me know how your Korean cooking goes, please.

  87. A Tiny Morsel
    Posted December 1st, 2009 at 1:14 pm | # |

    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!

    • A Tiny Morsel
      Posted December 16th, 2009 at 8:24 pm | # |

      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.

  88. Herina Firdausi
    Posted November 17th, 2009 at 8:47 am | # |

    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…

  89. Michele
    Posted November 14th, 2009 at 2:41 pm | # |

    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!

  90. Regina
    Posted November 13th, 2009 at 11:22 am | # |

    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

  91. Melissa
    Posted November 12th, 2009 at 11:01 am | # |

    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. =]

  92. avi
    Posted November 11th, 2009 at 12:44 am | # |

    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…. :)

  93. yu58
    Posted November 1st, 2009 at 10:29 pm | # |

    This is the dish that made me very curious about korean cuisine :D

  94. AlbertaBean
    Posted October 28th, 2009 at 7:45 pm | # |

    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!

  95. 3hungrytummies
    Posted October 21st, 2009 at 8:32 pm | # |

    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

  96. Kat
    Posted October 21st, 2009 at 4:48 am | # |

    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?

    • Maangchi New York City My profile page joined 8/08
      Posted October 21st, 2009 at 3:57 pm | # |

      oh, I see. Without kosari (fernbrake), it will still be fantastic taste! : ) You can use more mushrooms.

  97. Iya
    Posted October 17th, 2009 at 12:47 am | # |

    helloo maangchi say hello from mongolia me and my sister really enjoy your recipies
    Thank you

  98. Leann
    Posted October 7th, 2009 at 7:27 am | # |

    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.

  99. Ingrid
    Posted October 2nd, 2009 at 8:49 pm | # |

    Maangchi, thanks for your recipe… by the way do u have haemul jym recipe?

  100. fiona
    Posted September 14th, 2009 at 9:28 am | # |

    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?

  101. JO Malaysia My profile page joined 10/08
    Posted September 5th, 2009 at 9:21 pm | # |

    Thank you it looks really good i hope mine will turn out that way

  102. cookingpractice
    Posted September 4th, 2009 at 9:25 am | # |

    hi maangchi, i love your site and your clips a lot! i love cooking, and korean food is so yummy!!! Thanks!!

  103. Jonathan
    Posted September 3rd, 2009 at 11:10 pm | # |

    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

  104. kim
    Posted September 1st, 2009 at 8:16 am | # |

    annyeonghaseyo..

    i just want to know if what can i substitue for gochuchang?..coz here in philippines i cant find them..kamsahamnida..

    • jean pangouw
      Posted September 1st, 2009 at 3:16 pm | # |

      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.

    • Maangchi New York City My profile page joined 8/08
      Posted September 1st, 2009 at 8:39 pm | # |

      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.

  105. Patricia
    Posted August 27th, 2009 at 11:46 am | # |

    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?

    • rv65
      Posted August 31st, 2009 at 8:19 pm | # |

      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.

      • Maangchi New York City My profile page joined 8/08
        Posted August 31st, 2009 at 8:37 pm | # |

        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!

        • rv65
          Posted September 4th, 2009 at 11:18 am | # |

          I have an electric smoothtop so I must use either a portable burner or preheat it in the oven.

  106. ayiesha
    Posted August 25th, 2009 at 10:53 pm | # |

    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..

    • Maangchi New York City My profile page joined 8/08
      Posted August 26th, 2009 at 7:43 am | # |

      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.

  107. leia
    Posted August 21st, 2009 at 5:26 pm | # |

    hi maangchi is its okay if i dnt put kosari coz i cnr find any here in supermarket…thank you so much

  108. Stephy
    Posted August 18th, 2009 at 7:44 am | # |

    really delicious ! i have try in home today ! =) thank you Maangchi !
    i love bibimbap

    (stephy from Malaysia)

  109. Anonymous
    Posted August 12th, 2009 at 7:42 pm | # |

    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.

  110. Linda
    Posted August 12th, 2009 at 12:07 pm | # |

    Maangchi,

    First off, I want to say that I LOVE your website!!

    How long do you boil the kosari?

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2009 at 5:56 pm | # |

      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!

  111. Evelyn
    Posted August 11th, 2009 at 11:29 am | # |

    And pssttt, this is so much healthier than nasi goreng. ;)

  112. Evelyn
    Posted August 11th, 2009 at 11:27 am | # |

    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??

  113. Robert
    Posted July 30th, 2009 at 9:10 am | # |

    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

  114. Aileen
    Posted July 17th, 2009 at 5:23 am | # |

    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???

  115. Luke
    Posted July 17th, 2009 at 4:59 am | # |

    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.

  116. Krissy
    Posted July 15th, 2009 at 6:46 pm | # |

    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.

  117. Ziv
    Posted July 14th, 2009 at 8:50 pm | # |

    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!

  118. Sai
    Posted July 6th, 2009 at 8:09 am | # |

    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.

  119. Jenny
    Posted July 2nd, 2009 at 1:19 pm | # |

    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

  120. lind
    Posted July 1st, 2009 at 8:13 pm | # |

    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

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2009 at 9:36 am | # |

      If you can make good kimchi, you are already good at Korean cooking!
      Homemade food is always delicious, healthy, and cheap!

  121. nath
    Posted June 30th, 2009 at 5:00 am | # |

    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 (“,)

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2009 at 7:11 am | # |

      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.

  122. Nekoo
    Posted June 27th, 2009 at 10:00 am | # |

    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. ^^

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2009 at 7:14 am | # |

      Thank you for letting me know about your successful Korean cooking! btw, Kosari is very delicious when you put it in bibimbap.

  123. jules
    Posted June 16th, 2009 at 11:45 pm | # |

    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!!

  124. geena
    Posted June 8th, 2009 at 4:30 pm | # |

    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!

  125. Kimmie
    Posted June 4th, 2009 at 1:47 pm | # |

    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!

  126. iba
    Posted June 1st, 2009 at 3:49 am | # |

    I also included raw tomatoes and edamame (soybeans).

  127. iba
    Posted June 1st, 2009 at 3:22 am | # |

    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.

  128. Manilena
    Posted May 31st, 2009 at 1:11 am | # |

    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!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 1st, 2009 at 8:00 am | # |

      It sounds like you have no problem with finding right ingredients to cook my recipes. Good for you! Thank you!

  129. Krystal
    Posted May 27th, 2009 at 8:21 pm | # |

    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?

  130. Elizabeth
    Posted May 23rd, 2009 at 6:28 pm | # |

    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.

    • Maangchi New York City My profile page joined 8/08
      Posted May 24th, 2009 at 5:18 am | # |

      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!!

  131. LIL
    Posted May 22nd, 2009 at 8:55 am | # |

    does kochujang contain alcohol?

  132. Elle
    Posted May 11th, 2009 at 7:53 pm | # |

    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!!

    • Maangchi New York City My profile page joined 8/08
      Posted May 11th, 2009 at 8:00 pm | # |

      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)

      • Elle
        Posted May 11th, 2009 at 8:51 pm | # |

        Yes thank you I have seen plenty mung bean sprouts in the Welcome store!! I wil let you all know how it goes!!

  133. carrie
    Posted April 24th, 2009 at 7:59 pm | # |

    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!!!

  134. Silja
    Posted April 23rd, 2009 at 11:36 am | # |

    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

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2009 at 5:00 pm | # |

      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.

  135. Mickie
    Posted April 13th, 2009 at 12:58 am | # |

    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 :(

  136. Maangchi New York City My profile page joined 8/08
    Posted March 22nd, 2009 at 8:03 am | # |

    wench,
    Thank you! Now you can make your own delicious bibimbap, wonderful!

  137. wench
    Posted March 22nd, 2009 at 1:30 am | # |

    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.

  138. Maangchi New York City My profile page joined 8/08
    Posted March 16th, 2009 at 4:16 pm | # |

    Reinier,
    haha, I used to order nasi goreng (stir-fried rice) with chicken, curry, or fish when I traveled to Indonesia.

  139. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted March 16th, 2009 at 3:31 pm | # |

    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!

  140. Zarina
    Posted March 10th, 2009 at 5:52 pm | # |

    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?

  141. Maangchi My profile page joined 7/08
    Posted February 27th, 2009 at 9:26 am | # |

    Melanie,
    Wonderful! Yeah, certain food reminds us of good memories of the past.

  142. Melanie
    Posted February 27th, 2009 at 9:02 am | # |

    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!

  143. Maangchi New York City My profile page joined 8/08
    Posted February 9th, 2009 at 9:15 pm | # |

    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!

  144. Jenn
    Posted February 9th, 2009 at 6:42 pm | # |

    Hi Maangchi,

    Can you tell me how to make the hot version? Dolsot bibimbap? I like the crispiness of the rice in the hot version and would appreciate it if you can just explain the extra couple of steps. Thanks!

  145. Maangchi New York City My profile page joined 8/08
    Posted January 31st, 2009 at 9:01 am | # |

    Ji Hyun,
    Your husband must be cool enough to make you decide to get married him at the age of 40! : )
    I’m so happy to hear that you can use my recipes there.

  146. Ji Hyun
    Posted January 31st, 2009 at 8:13 am | # |

    Hi, I LOVE your website. I recently got married at the age of 40, and am now faced with the daunting task of cooking. Before, I was working and eating out all the time due to my busy schedule. I always found cooking to be difficult, especially Korean food, but you make it so fun and easy. I tried your Tang Su Yuk yesterday and I was just amazed at how good it tasted. My husband also agrees. I’m a Korean living abroad where there are no Korean grocery stores or restaurants so your recipes are just fantastic for me as I crave Korean food on an hourly basis! PS. I love your videos and you’re so sweet the way you explain everything!

  147. Maangchi New York City My profile page joined 8/08
    Posted January 19th, 2009 at 11:16 am | # |

    Cathie,
    Thank you for your interest in my recipes!
    I think we have lots of things to talk about when it comes to Korean food and culture. : )

  148. Cathie
    Posted January 18th, 2009 at 9:44 pm | # |

    I have many excellent memories from Korea and am looking forward to a trip back there possibly next year. I was there in 1983. I have always loved it there. Our daughter is 23 and majored in Korean language in college. She is going to Korea to teach schoolchildren English for a year while she gets some immersion language experience. Anyway, I made the japchae today. It turned out fabulous and my husband loved it! I have made bulgogi and yakimandu for a long time and am so glad to have all of your wonderful teaching at my fingertips. Thanks again.

  149. Maangchi New York City My profile page joined 8/08
    Posted January 18th, 2009 at 7:58 am | # |

    Linda,
    Thank you very much!

    Cathie,
    oh, you must have a lot of good memories about Korea. Nice!

  150. Cathie
    Posted January 17th, 2009 at 9:27 pm | # |

    I was in Tongduchon, South Korean one summer with my husband and had many sweet ajima’s try to teach me how to cook the wonderful things they made. Since my days in South Korea, I have wanted someone to teach me more about Korean cooking. I am so happy to have found your website and am finding myself very successful ! Thank you very much.

  151. Linda
    Posted January 13th, 2009 at 8:56 am | # |

    This looks so good! I first found you on YouTube when I was looking for a recipe for job chae. I love this site. I can’t wait to try some of your recipes. You make them look so easy, but I know you put a lot of work and love into your food. Thank you, Maangchi

  152. Maangchi New York City My profile page joined 8/08
    Posted November 27th, 2008 at 9:56 am | # |

    Umshik
    oh, you are living in Seoul! Jeonju bibimbap is awesome. So many different kinds of vegetables and ingredients are used.

  153. Umshik
    Posted November 27th, 2008 at 5:15 am | # |

    Bibimbob is my FAVOURITE korean dish! And, Maangchi, you would know how happy I was to have visited Jeonju and taste their bibimbob in one of those exquisite hanok houses. I have no problem finding the ingredients :-) Seoul has many!

  154. Vivian
    Posted November 23rd, 2008 at 2:44 am | # |

    Thank you for your response Maangchi. The fiddleheads I described are only available for a very short time in spring and are not widely distributed. We have something packaged called “dulce” in our markets which is a seaweed product. Might this substitute for the fern as far as texture and color?

  155. Maangchi New York City My profile page joined 8/08
    Posted November 18th, 2008 at 6:17 pm | # |

    Vivian,
    Please say hello to David Lebovltz for me.
    Yes, fiddleheads are kosari. I would like to join you to pick the fiddleheads in the spring! I love it! : )

    http://en.wikipedia.org/wiki/Kosari

  156. Vivian
    Posted November 18th, 2008 at 11:42 am | # |

    Hello Maangchi,

    I am really thrilled to have found your website (referral on David Lebovitz blog today). I have always loved Bibimbap and will now try to make it at home. One question: I live in Canada and in spring we are able to get fresh “fiddleheads” from the east coast. They are the unfurled fronds of fern. Is this kosari?

    Thanks for your devotion to teaching all of us the perparation of Korean cuisine.

  157. Maangchi New York City My profile page joined 8/08
    Posted November 18th, 2008 at 8:33 am | # |

    meileng,
    Thank you for your update! Wonderful!

  158. meileng
    Posted November 18th, 2008 at 1:22 am | # |

    Hi Maangchi, I’ve made bibimbap; everyone was very impressed by the dish presentation- and taste-wise! :) Here’re some pictures of the bibimbap I cooked:
    http://www.meilengloh.com/?p=391
    Thanks for the lovely recipe! :)

  159. Maangchi New York City My profile page joined 8/08
    Posted November 17th, 2008 at 9:54 am | # |

    desy,
    Did you read this page? I just copy and paste this
    That’s a good idea of using dried kosari which is much cheaper than buying “soaked and cooked kosari”

    Dried kosari

    1. Place kosari in cold water in a
    pot. 1 cup of kosari will need
    more than 20 cups of water.

    2. 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!

    yes, you can replace beef with pork.

  160. desy
    Posted November 17th, 2008 at 9:34 am | # |

    hi maangchi! I tried making bibimbab 2 weeks ago and it turns great! The only thing is the kosari is still hard to chew eventho i’d soaked it in hot water for a few hours. . Can I replace pork instead of using beef?

  161. Maangchi New York City My profile page joined 8/08
    Posted November 13th, 2008 at 8:16 pm | # |

    Yin and ashlee,

    Bibimbap is good for university students? haha, whatever you say, I agree! Actually bibimbap is good for everybody. It’s a well balanced meal.

    of course you can use chicken instead of beef.

    Thank you!

  162. ashlee
    Posted November 13th, 2008 at 12:06 pm | # |

    hey can i use chicken instead of BEEF

  163. Yin
    Posted November 13th, 2008 at 10:06 am | # |

    Hey maangchi, I love your website. It’s so helpful.

    I love Bibimbap, but i recently realised- it’s good food for a university student. and its easy to make too.

    I use my rice cooker as a alternative for dolsot. =D

  164. alwayskangta
    Posted November 10th, 2008 at 3:22 am | # |

    hi“bibimbap” , i love your video, and i also love bibimbap~ could u teach me how to make the bibimbap cook on stone? thank you

  165. Maangchi New York City My profile page joined 8/08
    Posted November 5th, 2008 at 10:57 pm | # |

    armie,
    yes, “bibimbap” means mixed rice so you can mix rice with any kinds of ingredients you like. It could be vegetables or meat or the both. Give it a try!

  166. armie
    Posted November 5th, 2008 at 10:33 pm | # |

    thanks for the wonderful recipe…..
    can i ask you few questions?

    1. can i use a little bit of hot pepper oil when sauteing vegetables for bibimbap?

    2. can i use NAGAIMO, DRIED BELLFLOWER ROOT, DRIED SWEET POTATO STEM, PEA SPROUT, OR LOTUS ROOTS in bibimbap? i went to korean supermarket and i saw these vegetables… i wonder if i can use them as vegetables in bibimbap.

    THANKS……

  167. Damaris Salinas
    Posted October 13th, 2008 at 11:21 pm | # |

    Annyong Maangchi
    I`m from Monterrey, Mexico and I love Korea and the Korean`s cousine.
    Thanks for you videos…now I feel very good to make some of my favorites dishes.
    We have in Monterrey 2 Korean`s restaurants.
    Regards and
    God bless you!!!

    Atte
    Damaris Salinas V.

  168. Jenny
    Posted October 2nd, 2008 at 5:29 pm | # |

    Thank you. But it says, the video is no longer available. :(
    Can you tell me how to do the spica\y sauce?

  169. Maangchi New York City My profile page joined 8/08
    Posted October 1st, 2008 at 10:58 am | # |

    Hi,
    You have a nice cooking blog, too! Your pork bulgogi looks good!

  170. http://myonlinerecipes.blogspot.com/
    Posted October 1st, 2008 at 8:44 am | # |

    hi maangchi, i m glad to find your interesting blog. It is very helpful for me to cook Korean food. I can cook pork bulgogi and bibimbap. My husband Korean colleague taught me. I will try your recipes. Stir fry squid is next…

  171. Maangchi New York City My profile page joined 8/08
    Posted September 30th, 2008 at 5:45 pm | # |

    Hallo hallo Jenny,
    It’s already posted! Check it out.

  172. Jenny
    Posted September 30th, 2008 at 5:34 pm | # |

    Hallo,

    I love Bibimbap and I want to cook it. But it seems like I couldnt see your video. Can you let me know how to do the hot & spicy sauce?

  173. Maangchi New York City My profile page joined 8/08
    Posted September 22nd, 2008 at 10:14 pm | # |

    Quyen,
    I posted bibimbap video!
    http://www.maangchi.com/recipe/bibimbap
    Thank you for your interest in my recipes!

  174. Quyen
    Posted September 22nd, 2008 at 7:30 pm | # |

    Hi Maangchi, how are you? Thank you for all the provided receipe. I’m in a desperate want to know how to make Korean foods. Thanks to you and your great receipes. However, I’d like to ask a favor; can you please show me how to make bibimbap through the video? I was trying to watch it online, unfortunately, it didn’t work. Can you please double check the network?
    Thank you so much.

    Sincerely,
    Quyen.

  175. Maangchi New York City My profile page joined 8/08
    Posted September 11th, 2008 at 10:29 pm | # |

    Tetyana,
    I am happy to hear about your success! Thank you!!

  176. Tetyana
    Posted September 11th, 2008 at 12:47 pm | # |

    Maangchi,
    Thank you for this recipe. I made it!!!!!!!! The taste was sooo authentic, just like we had this when we lived in Korea. My husband is absolutely happy now, and calls me wonder cook :). Thanks to you

  177. Maangchi New York City My profile page joined 8/08
    Posted August 29th, 2008 at 7:37 am | # |

    Hua,
    I think you will have to eat all leftover ingredients in 24 hours even though you keep it in the refrigerator.

  178. Hua
    Posted August 29th, 2008 at 12:04 am | # |

    Hi Maangchi!

    How long can we keep the left over ingredients in the fridge before it goes bad?

    I’m going to make this dish over the weekend.

    Thanks,
    Hua-

  179. Maangchi New York City My profile page joined 8/08
    Posted August 28th, 2008 at 8:40 am | # |

    마리,
    Yes, skip it if kosari is not available near you.
    Check out my photos in ingredient blog. You will see what it looks like: dried or soaked.

    This recipe is more like authentic style.

    yes, you can mix rice with chopped kimchi and hotpeper paste to make very simple bibimbap. Don’t forget sesame oil! : )

  180. 마리
    Posted August 28th, 2008 at 12:53 am | # |

    i have a question, how do i know if the kosari is soaked and cooked when in the grocery? do i have to ask? its ok to omit kosari if i cant find it right? i cant seem to see this at the korean gorcery. but i do my bibimbap like this just without the kosari.sometimes, i add kimchi. im also from the philippines, im trying to learn to cook korean i love spicy food. sometimes, i wish to learn in korea how to make those foods.

  181. Maangchi New York City My profile page joined 8/08
    Posted August 17th, 2008 at 7:06 am | # |

    dona
    Wow, you must be a skillful cook! It sounds like you can make any korean dishes well by just following my recipes. Your family wanted to eat bibimbap for lunch and dinner? : )I agree!

  182. dona
    Posted August 17th, 2008 at 2:18 am | # |

    hi maangchi!
    im dona from philippines
    i’m exploring korean culture and i’m so happy
    to have found your videos. i love to cook
    and can only eat korean foods at korean restaurants..
    when i saw your videos i tried to make your recipe
    starting with bibimbap for lunch..my family loved it
    and asked me to make it for dinner..kkk…it was much better the second time around..i don’t have kosari so i just skipped it and also added shrimp(my fave)…
    now, i can eat korean food at the convenience of our home while honing my cooking skills…thanks to you..looking forward to more of your videos and recipes,,,^^

  183. Maangchi New York City My profile page joined 8/08
    Posted August 15th, 2008 at 12:41 pm | # |

    Hi, Sunjung,
    You must be very interested in cooking even though you are very young! Thank you for your nice comment!

  184. 이선정
    Posted August 15th, 2008 at 10:41 am | # |

    I’m a middle school student in Korea.
    It’s sooooooo funny. ^^

  185. 이선정
    Posted August 15th, 2008 at 10:38 am | # |

    한국에 사는 중학생인데요!!!
    재밌게 즐겨보는 UCC중의 하나예요,,,
    앞으로도 맛있는 비디오 많이 올려주세요^^

  186. Norah
    Posted August 11th, 2008 at 10:07 pm | # |

    Hello thanks a lot for sharing =)
    I’m from Burma and love korean food =D I’ve never tried korean food in my country. Now I’m in Singapore and have tried twice korean food and BiBimBap was chosen both times =D I like it. Here in Singapore, we don’t really have many options to choose when we enter into a korean restaurant, only around 6 options and all of them r very simple [they don’t even sell Black Bean Noodle -_-||] Now, I can try by myself by checking ur videos =D
    Thanks again

  187. congdongdalat21
    Posted July 29th, 2008 at 8:21 pm | # |

    Hi Maangchi,
    I’m so glad that I found your website. I’ve been trying to make Korean food for quite a long time but never got to the right taste. Thank you for your wonderful work. I really love the way you taste your food when it’s done “very delicious” :D. I hope I could be able to make it as good as yours.
    Take care!
    DTT

  188. Maangchi New York City My profile page joined 8/08
    Posted July 16th, 2008 at 1:18 pm | # |

    Hi, Jini from Chile!
    Thank you for your compliment.
    Oh jing uh bokkeum is your request? I alredy posted fresh squid dish as “Stir fried squid”. Check it out. Dried squid side dish is already in the list of my upcoming cooking videos, too.

  189. Jini Yah!
    Posted July 15th, 2008 at 8:41 pm | # |

    안녕하세요 Maangchi님
    I’m a girl from CHILE! (so far, huh?)
    Well.. i’d have to say that 비빔밥 is MY FAVORITE korean dish :D~~ and i was trying to find a recipe to make it… and i foud your blog!

    YOU ARE AMAZING! your videos are the best, you’re a very good cooking teacher! ;D

    Thank you so much! :D
    i’ll try to make every dish you explained! :D

    Could you please teach us how to make ojingeo bokkeum? it’s so delicious!! T_T

  190. Maangchi New York City My profile page joined 8/08
    Posted June 30th, 2008 at 7:47 am | # |

    Anonymous,
    Do u like to learn how to make hot pepper paste(go chu jang)? : )

    I used to make it when i lived in Korea, but not anymore because it’s very time consuming work!

    But I will think about making the video later.

  191. Anonymous
    Posted June 30th, 2008 at 2:56 am | # |

    how to make the hot pepper paste?

  192. Maangchi New York City My profile page joined 8/08
    Posted June 29th, 2008 at 4:03 pm | # |

    Anonymous,

    Yes, you can make it at home.
    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!

  193. Anonymous
    Posted June 29th, 2008 at 1:51 pm | # |

    Maangchi,

    Great website and I really enjoy your recipes and videos. Is it possible to make dolsot bibimbap at home?

  194. Maangchi New York City My profile page joined 8/08
    Posted June 6th, 2008 at 11:02 am | # |

    Karen,
    Yes, I think you have to soak it with more hot water and longer period than you did.
    I like kosari, too. Delicious.

  195. Karen
    Posted June 6th, 2008 at 10:17 am | # |

    Hi Maangchi!
    I used your recipe to make bibimbap the other night and it turned out spicy and delicious! :o) But I have one question:
    I could only find dried kosari and I followed your tip on preparing it. I soaked it for about 8 hours after boiling it, but there were still parts of it that were really tough and hard to chew… are you supposed to cut part of it off? Or should I try boiling/soaking it longer with more water? Kosari is one of my favorite ingredients in bibimbap when I order it at Korean restaurants, so I’d really like to cook it well next time :o) Thanks & keep up the good work!

  196. Maangchi New York City My profile page joined 8/08
    Posted January 25th, 2008 at 5:50 pm | # |

    hi,kimchibaby,
    Using leftover stems of mushrooms for stock? Wonderful! You are very creative. Eggsoup is called
    “Gye-raan gook” in Korean. Gye raan is egg in korean. Gook is soup.

  197. kimchibaby
    Posted January 25th, 2008 at 7:47 am | # |

    hello, made egg soup to compliment with my bibimbap. clear but nice. i used anchovies, shitake mushroom stem & the water used to cook the beansprouts and spinach. i thought the soup would taste better this way. haha. may i know what would you call egg soup in korean? thanks (:

  198. Maangchi New York City My profile page joined 8/08
    Posted January 24th, 2008 at 9:29 pm | # |

    kimchibaby
    I’m glad to hear that you made delicious bibimbap.
    Yes, you can use dried anchovies for the stock for egg soup. Add a little bit of soy sauce and salt in the stock. Thanks,

  199. kimchibaby
    Posted January 24th, 2008 at 8:17 pm | # |

    hello! made bibimbap with my friends recently. taste good even though we we were lack of some ingredients. i want to make the egg soup, but i don’t which to use chicken stock from the mart as i prefer fresh stuff. is there another way to prepare the soup? what about using anchovies?

  200. Maangchi New York City My profile page joined 8/08
    Posted January 21st, 2008 at 8:32 am | # |

    Hi, Gina,
    sure, I will include your request
    ggaenip (perilla leaves) and gamja (potato) jorim in my upcoming cooking videos. Thanks a lot!

  201. Agasuka
    Posted January 21st, 2008 at 3:15 am | # |

    Maangchi,

    I made Dol Sot Bi Bim Bab!
    I like the rice cracker at the bottom of the pot.

    I also made the egg soup!

    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=144

    However, I spent too much time taking pictures and I had to reheat the dol sot bibimbab again. In other words… keep waiting and waiting … when can I eat? :..(

    The amount of ingredients are enough for two pots of dol sot bibimbab.

    I ate them for two days.

    I feel very ‘garlic’gy in my mouth even I brushed my teeth, well I will make some green tea and see if it improves.

  202. gina
    Posted January 20th, 2008 at 6:36 pm | # |

    Hi, I just found your site!! I love it!! Can you teach me how to make ggaenip (perilla leaves) and gamja (potato) jorim?

  203. Maangchi New York City My profile page joined 8/08
    Posted January 14th, 2008 at 8:32 am | # |

    Lillianm,
    I’m happy to hear from you! I’m so glad that you eventually found a korean grocery store near your house. Let me know how your bibimbap goes later. : )

  204. Maangchi New York City My profile page joined 8/08
    Posted January 14th, 2008 at 8:28 am | # |

    hi,Agasuka
    That’s a good idea of using dried kosari which is much cheaper than buying “soaked and cooked kosari”

    Dried kosari

    1. Place kosari in cold water in a
    pot. 1 cup of kosari will need
    more than 20 cups of water.

    2. 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!

  205. Agasuka
    Posted January 14th, 2008 at 12:47 am | # |

    I plan on using dried kosari this time instead of the ready to use type. Would you please provide the procedures on preparing the dried kosari? (# of hours to soak/ boil in water?)
    Thanks.

  206. Lillian
    Posted January 13th, 2008 at 11:49 pm | # |

    Hi Maangchi, your new website looks great! I just moved back to Minneapolis, and there is a wonderful Korean grocery store/restaurant just a few blocks from my mom’s house. Now I can find all the ingredients–even the mountain vegetables. I can’t wait to make more recipes now. Bibimbap is great and I usually just use whatever veggies I have around. Take care, LM

  207. Maangchi New York City My profile page joined 8/08
    Posted January 11th, 2008 at 3:34 am | # |

    Deborah,

    Happy New Year!

    When you use a stone bowl bibimbab(Dol sot bibimbap), you will have to heat it on the stove after all ingredients are placed in it, and wait until you hear sizzling sound before serving.

    I used hotpepper paste as it is in the video.If you think your hot pepper paste is too sticky, you can make hot sauce by adding some iquid like sprite so that you can mix bibimbap easily.

  208. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted January 10th, 2008 at 11:37 pm | # |

    it is good to see that you are back from your vacation and back to cooking! :) that bibimbap looks so good! better than the restaurants! :)

    i had a couple questions.. is it just the hot pepper paste? i am under the impression (false?) that it involves more.
    the other is, if you decided to do it in a stone bowl, would you have to heat it on the stove or oven??

  209. Maangchi New York City My profile page joined 8/08
    Posted January 9th, 2008 at 7:23 am | # |

    MuddieMurda ,
    Hot pepper paste is an important ingredient for bibimbap if you like hot and spicy food.
    One of my YouTube friends is showing korean ingredients that he bought at a korean grocery store. Check it out http://www.youtube.com/watch?v=4Q27w0EJVSM

  210. Maangchi New York City My profile page joined 8/08
    Posted January 7th, 2008 at 5:20 pm | # |

    I’m glad to hear that the recipe is not very difficult to cook. Yes, you can make bibimbap very easily by mixing rice with any vegetables with hot pepper paste and sesame oil.

  211. Anonymous
    Posted January 7th, 2008 at 3:45 pm | # |

    Hello, Thank you very much.
    I will cook this food immidiately.
    Oh, thank you again.
    DK0614

  212. Marisa
    Posted January 7th, 2008 at 11:47 am | # |

    Bibimbap! Finally!
    Maangchi I love your videos, I tried many recipes myself (I told my boyfriend : this week we are doing a korean week)and there were so many delicious things among it!
    I searched the internet for a bibimbap recipe, but all recipes were so different! So I guessed you can put any vegetable into bibimbap, and now I am making bibimbap whenever I have some vegetable leftovers in my fridge (I love to put red pepper in it!), but I will definitely try your version too (well, I hope I will find some Kosari!). Looks delicious, as always!

  213. Anonymous
    Posted January 7th, 2008 at 8:26 am | # |

    Hello?
    Oh, Thank you so much. it is very easy to cook. I thought it has very difficult ingredients. but it is easy. Thank you so much again.
    I will do this tonight.
    DK0614.


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