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

Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회).

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.


There are many variations on this dish, from simple to elaborate, and this recipe I’m showing you today is for one you could consider “classic” bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I’m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). “Dolsot” means “stone pot” in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap.

Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and offset each other.

This recipe isn’t quick and easy, it takes some time to make. But if you’re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, sesame oil, and an egg— those items are unskippable!

I’m going to share some more bibimbap recipes on my website in the future, and you’ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it’s such an essential dish in Korean cuisine. So I’m happy to remake the video now in HD with much better editing and instruction. I’ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake.

So if you’ve been following my videos, you’re now ready to be a bibimbap master! Ready? Let’s start!

Ingredients (serves 4)


How to prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker, but if you don’t it will take some time.

With a pressure cooker:

  1. Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.
  2. Drain and rinse in cold water a couple of times.
  3. Drain. It should make 4 ounces.

In a pot on the stove:

  1. In a large saucepan add ½ ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours.
  2. Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking.gosari
  3. Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft.
  4. Drain. It should make 4 ounces.

Make rice

If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here’s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice.

  1. Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.
  2. Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.
  3. Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they’re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again.
  4. Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.
  5. Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm.

Prepare and cook the ingredients for bibimbap

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts:

  1. Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.bibimbap kongnamul
  2. In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons sesame oil. Put them on the large platter.


  1. Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon sesame oil, ½ teaspoon salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables:

  1. Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.bibimbap carrot
  2. Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.
  3. Cut the zucchini into matchsticks and mix with ½ teaspoon salt.
  4. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon salt.


  1. Cut the beef into matchsticks and put them in a bowl.
  2. Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons sesame oil, and 1 teaspoon sesame seeds with a spoon.bibimbap yukhoe
  3. Cover and keep in the fridge until ready to use.

Mountain vegetables:

  1. Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.
  2. Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Let’s cook!

  1. Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.
  2. Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of sesame oil for 30 seconds. Put it on the platter. Clean the pan.
  3. Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.
  4. Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.
  5. Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.bellflower root (doraji)
  6. Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½  teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

bibimbap vegetables


Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

  1. Reheat the soybean sprout soup.soup
  2. Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.
  3. Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with the egg yolk and gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice.
  4. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.
  5. Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
  6. Serve right away with more hot pepper paste on the side.bibimbap

Dolsot-bibimbap in an earthenware bowl (ttukbaegi) or stone pot (dolsot)

  1. Reheat the soybean sprout soup.
  2. Put a few drops of sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.
  3. Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice.
  4. Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.dolsot-bibimbap
  5. Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.
  6. Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
  7. Serve right away with more hot pepper paste on the side.gochujang


  1. Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients.bibimbap mixing
  2. Eat with your spoon.



  1. KimHyunJoongieLover United States joined 6/11 & has 3 comments

    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

  2. Sush4u New Jersey joined 6/11 & has 1 comment

    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?


  3. kht2015 Florida joined 6/11 & has 2 comments

    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!


    • Maangchi New York City joined 8/08 & has 11,563 comments

      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 joined 6/11 & has 2 comments

        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.


  4. genkigirl Japan joined 5/11 & has 1 comment

    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!

  5. Lindsay Busan joined 3/11 & has 1 comment

    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.

  6. meileen Philippines joined 3/11 & has 4 comments

    Hi Maangchi,

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

  7. mokpochica Michigan joined 1/09 & has 90 comments

    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!

  8. chona toronto joined 2/11 & has 2 comments

    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….~~~

  9. kwonwon singapore joined 2/11 & has 8 comments

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

  10. jaylivg Houston joined 7/10 & has 107 comments

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

  11. Ikkin-bot edmonton joined 9/10 & has 27 comments

    I made Bibimbap for dinner tonight! It was great!

  12. JamieF New Zealand joined 1/11 & has 120 comments

    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 joined 6/11 & has 3 comments

      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!

  13. asian206 joined 12/10 & has 2 comments

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

  14. hongkicutie philippines joined 11/10 & has 1 comment

    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 =)

  15. kirra12 Bloomington, IN joined 6/10 & has 2 comments

    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 :)

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