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, toasted 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 toasted sesame oil. Put them on the large platter.

Spinach:

  1. Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher 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 kosher salt.
  4. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef:

  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 toasted 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 toasted 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 toasted 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 toasted 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

Serve

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 a raw egg yolk and gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up 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, and maybe kimchi too.bibimbap

Dolsot-bibimbap in a hot earthenware bowl (ttukbaegi) or hot stone bowl (dolsot)

  1. Reheat the soybean sprout soup.
  2. Put a few drops of toasted 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 a raw egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up 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 and maybe kimchi too.gochujang

Eat

  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.

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422 Comments:

  1. winnie_inthesun Singapore joined 4/19 & has 1 comment

    Hi maangchi!
    I made bibimbap today to clear the leftover ingredients in my fridge. Although i didn’t have all the ingredients, the bibimbap was still really tasty! My sister loved the honey-marinated meat especially :) this is one of my first few tries at making korean food, so I’m glad how well it turned out!
    Thank you!

  2. Oh, ThNk you Maangchi. This was so delicious. I used your recipe for a vegan bulgogi and I even made a vegan egg yolk to pour on top. It was so yummy. Thank you thank you.


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  3. LaEmeJota A Coruna, Spain joined 2/19 & has 2 comments

    Hi, Maangchi!
    Today we made bibimbap! Unfortunately our Asian Supermarket does not bring fern or bellflower root, so I substituted them with mushrooms.
    It was A HIT!
    It was also very fun to cook.
    Can’t wait to make more of your dishes.


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  4. Nora Nero East Java, Indonesia joined 2/19 & has 13 comments

    For the veggies, I don’t use zucchini; red bell pepper; gosari (fernbrakes); and doraji (bellflower roots) here. I don’t think doraji is imported to our country. For the gosari, my mom once ever said if ferns are difficult to handle. Wrong cooking method could result in poisoning. And also I think that the one you use is different from the fernbrakes in our country (it’s always green after cook, never turned brownish or even blackish).
    So to keep the color balanced, I replace the doraji with oyster mushrooms since they have the same color and look. With the same reason, I replace the gosari with wood ear mushroom. Sometimes, I replace the spinach with fresh lettuce (I’ve ever watched it once on a Korean variety show). For the protein, I use chicken or sauteed sausage instead. Since I can’t eat raw egg because of the Salmonella, I turn the egg into gyeran jidan to keep the beautiful color (here is the picture ^^)


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    • Nora Nero East Java, Indonesia joined 2/19 & has 13 comments

      As I said, made it multiple times


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    • Kualantokoso McAllen Texas joined 6/12 & has 1 comment

      Hi Nora, i read your article and it says that your fernbrake is always green and your worried about not being prepared right. I lived in Korea for about four years and i spent a lot of time out in the country where i wittnessed the harvesting and preparation of the ferns. First the folks would pick the young curly shoots and fill lots of bags, carry them home and they were set out in the sun to dry. After a day or so the fern cuttings would turn brown. They would then pack them up in portion size or in a basket and hang them up in storage shed. The rest was simple usally just soak them in water untill ready for the what ever recipie they were using.
      As for the species im not sure about the ones in your country, but here in the United states in particular in Oregon, Upstate New York and northern parts the Korean folks go out the woods and pick bags full of these fern. Good luck let me know how it turns out.

  5. Nora Nero East Java, Indonesia joined 2/19 & has 13 comments

    Lately, I think maybe there’s some Indonesian too out there who wants to try to cook bibimbab and still feels confused about the replacement ingredients. So, I’ve decided to post my modification version (joesonghamnida, Maangchi-ssi ^^) for the gochujang and veggies.
    I mix 1 red chilli pepper, 3 cloves shallot, 2 cloves garlic, 1 candlenut, and ginger (about 1 cm in length). Sautee the mixture with 1 tbsp of vegetable oil, a bay leaf, a pinch of salt, a pinch of white pepper powder, 50 ml of water, and 1 tbsp of sweet soy sauce until the water reduced and the mixture gets its viscosity back.

  6. Nora Nero East Java, Indonesia joined 2/19 & has 13 comments

    I’ve followed your cooking website for about one year now, Maangchi-ssi. I was celebrating my birthday party at a Korean restaurant and ordered a dolsot bibimbab. I couldn’t forget the taste and really wanted to make it multiple times once I’m home. I was searching the internet for how bibimbab is prepared, and then found this astonishing website. So, the first recipe I tried was this bibimbab. But, I rarely want to comment or post any photos because I always make a lot of modifications. I need to adjust the taste with our daily tongue. Besides, Korean spices and ingredients are difficult and expensive to buy too back then

  7. Shanelle Durban, South Africa joined 10/18 & has 1 comment

    I made a simple version of this last night served with emergency kimchi. So delicious! Perfect comfort food :)


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  8. Adelina colorado joined 10/18 & has 5 comments

    I have cooked this vegetarian version of bibimbab the other day, consisting of gaji namul , enoki mushrooms, tofu, bok choy, with a side of kimchi, all inspired from you!
    Thank you!


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  9. mirwur Minesota joined 7/18 & has 4 comments

    I used this recipe, it was delicious! I left out some side dishes cuz they were no available to me at the time, but all in all it turned out wonderful.


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  10. shaunbf joined 7/18 & has 1 comment

    I tried this recipe, and it was delicious! Thank you for posting it! I love your web site and recipes!


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  11. Judecca Elizabethtown, PA joined 6/18 & has 1 comment

    Maangchi, first of all, Hello, love your recipes, been a long time fan, just wanted to say, this was recipe for bibimbap was great! It’s been a bit of a struggle where I am to find Korean food like back home but your recipes always give me a little taste of my childhood that I can share with my family now. Thank you so much for all you’ve done and continue to do.


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    • Maangchi New York City joined 8/08 & has 12,045 comments

      First of all, you made a stunning looking bibimbap! You even used raw beef, which will cook a little bit when you mix with the hot rice underneath. Looks very mouthwatering and colorful, you can’t find this kind of bibimbap in any restaurant!

  12. Can i use mushrooms and shrimp with two eggs.?.I have a vision

  13. bertman4 Seattle, WA joined 10/17 & has 10 comments

    Made bibimbap for dinner with friends. I also made algamja-jorim and bought two other banchan. It was delicious.


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  14. ErinC875 Wyoming, Michigan joined 4/18 & has 1 comment

    Thank you Maangchi! You introduced me to amazing Korean food, gave me courage to go into a local Korean market, and to order from their Cafe, which is very traditional. I think about ordering from them everyday, but limit myself to once a week. Today I finally prepared my very own bibimpap and I even turned it into food prep for the upcoming week! All I need is to add a fried egg and a scoop of gochugaru and my lunch is ready!


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  15. Jhoy_melendrez14 philippines joined 10/17 & has 10 comments

    I made another batch for my husband and for my younger sister today..as expected..it was so tasty my husband and my sister love it so much!


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  16. Jhoy_melendrez14 philippines joined 10/17 & has 10 comments

    I just made my bibimbap a while ago and found it very delicious! i just skip two ingredients,fernbrake (gosari) and dried bellflower roots (doraji) because i cant find it anywhere in my areas. I prepare this so that my husband have a delicious and healthy lunch today,i partner this one with our favorite kimchi and dumplings all that i watch in your recipes here..all i can say is wow..you made my cooking very tasty. I hope someday i can meet you in Korea or here in the Philippines!! I’m your no.1 fan!! Happy Cooking!


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    • Maangchi New York City joined 8/08 & has 12,045 comments

      Your bibimbap preparation looks awesome. That’s exactly how I prepare i for many people. Someday if you find gosari or doraji, include it and you and your family will really love that, too.
      Congratulations!

  17. camloanpham Seattle, WA joined 12/10 & has 3 comments

    I made my first Bibimbap for dinner on Easter Sunday. My husband was pleasantly surprised how delicious it turned out! A delicious labor of love. The fried egg came from one of our chickens. I got a little excited to mix my bowl before I took a picture. Thanks for the recipe!


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  18. ThePickle Oregon, USA joined 1/18 & has 4 comments

    Made the dolsot Bibimbap for the first time this evening. A bit time consuming but well worth the effort..Wonderful recipe Maangchi…..:)


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  19. Rabata Poland joined 11/17 & has 1 comment

    Hello! Thank you so much <3 Nice video btw! Me and my boyfriend loves korean food and We have been learning korean language for 2 mounth! We started to eat healthily :) I've done bibimbap 5 times and kimchi more than 10 ^^ Korean food is so delicious!!! Today I did bibimbap with jasmine rice, mushrooms, "dak bulgogi", but without gosari, doraji and beef. Best wishes and greetings from Poland :)


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  20. NanaGuerra Brazil joined 10/17 & has 1 comment

    Thank you for this recipe! It’s absolutely delicious :D
    I’ve tried making bibimbap last night and tonight I’ll try your gimbap recipe!


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  21. Thank you for this recipe I made for the first time today. Vegan style I used jack fruit instead of beef and no egg but it taste sooo good.


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  22. Ham_Bandit Florida, USA joined 5/17 & has 2 comments

    Absolutely delicious and worth the hard work. Thank you for sharing.


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  23. Mrs s India joined 9/16 & has 1 comment

    This was awesome even without all the main ingredients. I don’t eat eggs (vegetarian) so skipped them and added some mushroom. We don’t find hot pepper paste in India so I made some quick pepper paste and it was awesome. Even Mr. S who is not a big fan of rice are two bowls.
    What makes me even happier is I used almost all of the veggies in my fridge. I also made Gajinamul and it turned out awesome as well. Your recipes are awesome. Let’s see when we can land in Korea and taste the street food.


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  24. ddnorman Southern NH, USA joined 9/13 & has 75 comments

    Hi Maangchi! I love Bibimbap! It’s so tasty and healthy! And it’s besutiful too! Check out these veggies!

    As always, thank younfir your recipes! They are very fun to cook and very delicious to eat! ^__^

    Cheers!
    Dave


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  25. HyunaEomma Rexburg, ID, USA joined 5/16 & has 1 comment

    This was my husband’s request for his birthday dinner today, and I was so happy with your recipe! All of the different parts were so tasty, even on their own! I couldn’t get any 고사리 or 도라지 in my tiny town, but it was still delicious with the other ingredients. My husband and I both prefer cooked may and eggs, so I lightly cooked the beef and did sunny side up eggs. My hubby also prefers his 고추장 with honey for 비빔밥. Completely delicious! My hubby said I cook korean food better than koreans! This is only the second time I’ve used your site, the other being this morning when I made 미역국, which was also a hit! Love love love your site!


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    • Maangchi New York City joined 8/08 & has 12,045 comments

      “My hubby said I cook korean food better than koreans! ” Yes, I agree with him! : )

    • BangtanJimin Gretna joined 7/16 & has 1 comment

      Hey! I love your site!
      I used your kimbap recipe and it was just like the ones i eat at the korean church i go to to learn korean language ^^

      Anyway with the vegetables can you pick and choose what you want to add to your bibimbap or do you havr to add all that is listed in the recipe?

      ^^’ i say this cause I’m a tad bit of a picky eater and i don’t like zucchini or red bell pepper :p Thanks!

      I plan on getting your book also once i get money ^^

  26. rocknchick Rockford, IL joined 12/14 & has 11 comments

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

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

    • ddnorman Southern NH, USA joined 9/13 & has 75 comments

      Hi rocknchick~

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

      Cheers!
      Dave


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


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  28. Bino joined 6/15 & has 1 comment

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

    thanks!!

  29. how long can you keep this?

  30. Sav_sss Canada (near Montreal) joined 3/15 & has 29 comments

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

    • nycliving25 joined 4/15 & has 1 comment

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

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

    • just1normalguy New JErsey joined 9/10 & has 1 comment

      I love Bibimbap but do not like sesame oil so omit it and tell waiters when eating at Korean restaurants to please omit if possible.

  31. Kumar Canada joined 10/14 & has 3 comments

    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! :)

  32. salloom Los Angeles joined 2/14 & has 11 comments

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

  33. KimchiandBasil.com Amsterdam joined 9/12 & has 4 comments

    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/

  34. lfxx Taubaté - SP / Brazil joined 1/14 & has 2 comments

    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!

  35. may_in_p USA joined 10/13 & has 1 comment

    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.

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