For 4- 6 servings.
Ingredients:
- Cooked rice
- a package of bean sprouts
- a bunch of spinach
- 2 small size of zucchinis
- 5-7 Shiitake mushrooms
- fern brakes (kosari)
- 200 grams of ground beef (about half a pound)
- 1 small carrot, eggs
- soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil
Recipe:
Arrange everything on a platter.
- Cook rice. You can use a rice cooker or a stainless pot.
- Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
Put it on the platter. - Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
- Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
- You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
- Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
- On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
Put it on the platter. - Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
- prepare eggs with sunny side up.
- Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
- Serve it with sesame oil and hot pepper paste.
- Lastly, mix it up and eat!
*For those who can’t tolerate spicy sauce. : )
Green onion sauce:
Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.
Egg soup:
- Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it.
- Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want.
- Chop 2 green onions
- Serve your soup in a small bowl and sprinkle some chopped green onion over the top.
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.
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!
Hello, Thank you very much.
I will cook this food immidiately.
Oh, thank you again.
DK0614
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.
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
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??
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.
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
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.
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!
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. : )
Hi, I just found your site!! I love it!! Can you teach me how to make ggaenip (perilla leaves) and gamja (potato) jorim?
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.
Hi, Gina,
sure, I will include your request
ggaenip (perilla leaves) and gamja (potato) jorim in my upcoming cooking videos. Thanks a lot!
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?
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,
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 (:
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.
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!
Karen,
Yes, I think you have to soak it with more hot water and longer period than you did.
I like kosari, too. Delicious.
Maangchi,
Great website and I really enjoy your recipes and videos. Is it possible to make dolsot bibimbap at home?
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!
how to make the hot pepper paste?
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.
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
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.
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
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
한국에 사는 중학생인데요!!!
재밌게 즐겨보는 UCC중의 하나예요,,,
앞으로도 맛있는 비디오 많이 올려주세요^^
I’m a middle school student in Korea.
It’s sooooooo funny. ^^
Hi, Sunjung,
You must be very interested in cooking even though you are very young! Thank you for your nice comment!
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,,,^^
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!
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.
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! : )
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-
Hua,
I think you will have to eat all leftover ingredients in 24 hours even though you keep it in the refrigerator.
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
Tetyana,
I am happy to hear about your success! Thank you!!
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.
Quyen,
I posted bibimbap video!
http://www.maangchi.com/recipes/bibimbap
Thank you for your interest in my recipes!
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?
Hallo hallo Jenny,
It’s already posted! Check it out.
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…
Hi,
You have a nice cooking blog, too! Your pork bulgogi looks good!
Thank you. But it says, the video is no longer available. :(
Can you tell me how to do the spica\y sauce?
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.
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……
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!
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
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
hey can i use chicken instead of BEEF
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!
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?
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.
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! :)
meileng,
Thank you for your update! Wonderful!
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.
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
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?
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!
Umshik
oh, you are living in Seoul! Jeonju bibimbap is awesome. So many different kinds of vegetables and ingredients are used.
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
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.
Linda,
Thank you very much!
Cathie,
oh, you must have a lot of good memories about Korea. Nice!
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.
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. : )
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!
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.
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!
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!
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!
Melanie,
Wonderful! Yeah, certain food reminds us of good memories of the past.
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?
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!
Reinier,
haha, I used to order nasi goreng (stir-fried rice) with chicken, curry, or fish when I traveled to Indonesia.
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.
wench,
Thank you! Now you can make your own delicious bibimbap, wonderful!
Maangchi!
I love watching your videos. they’re entertaining and you make cooking look so easy :) i just have a quick question. are all sesame cooking oils the same? or are some stronger than others, cuz every time i make something it always seem to turn out too strong :(
I don’t know much about the quality of sesame oil sold at a grocery store. If it’s too strong flavor for you, use less then. http://www.maangchi.com/ingredients/sesame-oil
Hi Maangchi!
Thank you for all these lovely Korean recipes! I made bibimbap according this recipe, but left out kosari, since I don’t think you can get it anywhere here in Finland. Anyway, the food was delicious!
-Silja
Reading your comment, I get some feeling that you will be looking for kosari and making your bibimbap with kosari someday. Yeah, without kosari, it’s still delicious.
I made this tonight and it was so easy and soooo good! I love, love Korean food and I love, love your site. You make everything so simple. I am definitely going to be trying more of your recipes. I think tomorrow night I will do the chicken wing. I can’t wait!! Thank you soooooo much Manngchi!!!
chicken wings! My fingers are crossed! : )
Thank you for the recipe and video Maangchi I have a friend in South Korea in Seoul who told me about tteok which I hope to make some day, kimchi bibimbap and a few other well known Korean dishes. At my school we had to bring or make some that comes from the country we are assigned my country wound up being South Korea and my city was Seoul! I love vegetables and spicy food so I thought this would be a great thing to bring but I want to know can I subsitute bean sprouts with another type of sprout? You said that bean sprouts were essential so now I am worried because my grocery store ran out of shitake and bean sprouts!!
hoho, you should start your presentation “In my country Korea…” : )
Mung bean sprouts are sold everywhere, so you could use it instead of soy bean sprouts. They are similar species! lol
Good luck with your presentation and let us know the result later. (Us means me and other blog readers)
Yes thank you I have seen plenty mung bean sprouts in the Welcome store!! I wil let you all know how it goes!!
does kochujang contain alcohol?
No, it doesn’t.
Thank you, Thank you, Thank you for this website. My family just moved to Korea from Canada for a contract, and there is so much food in the stores and markets that I didn’t know what to do with. Since I don’t speak or read Korean, your site has helped translate things for me. It is great to eat local food - and cheaper too.
Last week I went to the store with my list. The worker in the produce section looked in my basket and said “Ah! Bibimbap” and then helped my find the last item. My family loved it and want me to make it again. My sons (ages 4 and 6) like watching your movies and helping me cook.
It’s wonderful! Even though you don’t understand Korean language, you will have no problem with finding ingredients.
It’s funny that the worker at the grocery store noticed quickly what you would need by looking in your basket. “ah! bibimbap!” : ) He or she must be smart person!
Your sons must be interested in cooking, too! Cute!!
Thank you so much for sharing all your great recipes. I’ve been wanting to make this for a long time but never knew how.
Would kimchi be a good addition to this?
Yes, kimchi will be a good side dish for bibimbap.
I bought a tub of gochujang to make some sauce for my tofu and miso soup, then I began looking for other recipes I can use it in and found bibimpap and your video. We tried to make bibimpap for two (without kosari though, but it’s still good!), and from the looks of it, we had enough to last until the next day! Dad and a visitor unexpectedly arrived, fortunately we had enough for all of us, and they liked it, gochujang and all!
There are many Koreans (and thus Korean groceries) lately in my country; major supermarkets now regularly stock kimchi and gochujang. With your videos and recipes, now I want to visit these Korean stores, see what they have, and try out more recipes!!
It sounds like you have no problem with finding right ingredients to cook my recipes. Good for you! Thank you!
Maangchi, thank you for sharing your recipes with us. You are a dear (I’m not trying to get on your good side to post more videos, although that would be nice if you could). I came upon your website three weeks ago searching for Japanese cooking videos. I’m glad that I did! After watching your videos for weeks on a daily basis for hours on end, yesterday, May 31 was the first time I attempted to cook a Korean meal with your recipes. I decided to cook bibimbap because it was the first Korean food I ate at Han Ar Heum’s restaurant and absolutely loved it. I substituted most of the ingredients because I didn’t have the ingredients you listed available and used some of my favorite vegetables and what ever else was available. For instance, I substituted sweet potato for carrot, ketchup (I boiled hot pepper liquid strained after blending raw hot peppers and added chopped garlic in the liquid and added salt to taste for about 5 minutes on high. I then let the liquid solution cool down to a room temperature and stirred ketchup into the solution), frozen chopped collard greens, frozen chopped broccoli rabe, vegetable oil, garlic, 2 eggs (I didn’t have ground beef available), and cooked jasmine rice. The next time I cook bibimbap, I will make sure to use the ingredients you listed for the euthentic bibimbap. I’m sorry, my camera is broken therefore I can not take pictures. I promise to take pictures when I get it fixed and will post them.
I also included raw tomatoes and edamame (soybeans).
Thank you so much for all your recipes. I am half Korean and American, but my Korean mother divorced my father when I was very young. I only got to eat Korean food when I visited her, and tried to learn how to cook but no one would eat it with me. I spent a year in Korea when I was in the military and I don’t think I ate American food the whole time I was there. Your videos are so detailed and easy to follow! Please keep it up! I am going to try everything you cook!!! It all looks so delicious and just how I remember it!
Your story is very touching! I’m glad to meet you through my website! Thank you!
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!
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!!
Hello, Maangchi! Thank you for sharing your recipe. ^^ I tried to make vegetarian Bibimbap and it tasted good! ^^ I used tuna instead of beef. I also made egg side dish instead of sunny side up egg. I didn’t get to put mushrooms and kosari though. ^^
Thank you for letting me know about your successful Korean cooking! btw, Kosari is very delicious when you put it in bibimbap.
Hi..Maangchi.. I love your site, since I watched korean dramas I also fallin in love with korean food. it’s very tempting to saw actor/actress who ate bimbimbap.. and thanks for share recipes (”,)
yes, I always think bibimbap is healthy, well balanced, and delicious food! Try out the recipe sometime soon. I’m sure you will love it.
Hi Maangchi,
since i’ve discovered your website, i’ve starting making korean foods…last time i’ve made the kimchi from your recipe, it was a success!!! so today i’ve decided to make the bibimbap!! so delicious!!!! same taste as the one from the restaurant!!!!! i didnt know it was that easy!!
two years ago i’ve tried to make the bibimbap with the special sauce which they sold in the korean store and it cost me 10$ but it didnt taste the one i liked at all… so i’ve given up on this recipe… but thanks to you (because of the recipe of the kimchi)i’ve decided to give another chance and it was greatt!!! it taste incredible good and i got the sauce cheaper which only cost me 3$ . I think the korean store are making traps for people who tend to try making korean foods…hahaah, but thannnnkkkkk you so much!!!
tommorow i will try to make the jajangmyun!! :D
much love,
xx
If you can make good kimchi, you are already good at Korean cooking!
Homemade food is always delicious, healthy, and cheap!
Maangchi
I have a question. How do you set up at jae sah table (제사상)? i have to do this for my mother and have no idea where to start….
thank you
I don’t know much about how to set jaesah sang. Please leave your question on the forum. Someone else may give you good answer or discuss more about it. http://www.maangchi.com/talk/forum/general-discussion