Dolsot bibimbap for dinner

By Maangchi


I made dolsot bibimbap for dinner last night.  Under the colorful vegetables, egg yolk, and slightly cooked yukhoe (beef tartare), lies a bowl of white steamed rice.


All you need to do is mix them all together and you’ll be able to taste each ingredient’s unique texture and flavor. What do you call this? I call it “harmony!” Are you interested in learning this recipe? Here you go!

Korean beef tartare

I don’t skip yukhoe whenever I make bibimbap. Cold, raw beef seasoned with soy sauce, honey, sesame oil, and crushed garlic. You can add it to your bibimbap right away or cook it a little bit first, to make it medium rare. Ooh yum! My yukhoe recipe is here!




  1. [email protected] Boise, Idaho joined 5/10
    Posted February 1st, 2013 at 11:28 pm | # |

    I wish you would make a new video of Bibimbap. The original one you did, you overcooked the egg. Please remake!



    • glacierkn WI, US joined 9/10
      Posted February 3rd, 2013 at 7:44 am | # |

      I don’t think she needs to remake the video, but it would be cool to have a new video showing different varieties of bibimbap.

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