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An easy guide to enjoying (and making!) bibimbap for beginners
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Bibimbap (pronounced bee-bim-bop) is a Korean dish that translates to “mixed rice.” It's exactly what its name suggests: a heaping portion of rice served in a hot stone bowl and topped with vegetables, protein, a fried egg, and delicious sauces. Whether you make it at home or order it at a Korean restaurant, follow the traditional technique of eating bibimbap for an authentic experience.

Ingredients

  • Rice
  • Vegetables (carrots, spinach, shiitake mushrooms, etc.)
  • Choice of protein
  • Egg
  • Gochujang sauce
  • Sesame oil (optional)
Method 1
Method 1 of 2:

Enjoying Your Bibimbap

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  1. This makes the rice creamier and prevents the dish from drying out. Use the edge of a spoon to cut into the egg on top of the bowl. Press down gently on the egg to squeeze out the runny yolk.[1]
    • The yolk may cook against the sides of the warm bowl, creating a delicious fried rice effect.
    • Some people crack a raw egg on top of the dish instead. Only do this if your bowl is hot enough to cook the egg thoroughly when you mix it up.
  2. Gochujang is a Korean chili paste made with red chili powder. The more sauce you use, the spicier your dish will be. Drizzle sesame oil over top, too, for extra flavor.[2]
    • Use less Gochujang sauce or skip it all together if you can't tolerate a lot of heat.
    • Other optional condiments include soy sauce, salt, or Sriracha.

    How to Choose Your Condiments

    If you like spicy food, drizzle extra Gochujang sauce, Sriracha, or another type of hot sauce. Red pepper flakes also add heat.

    If you want some crunch, sprinkle toasted sesame seeds or sea salt or mix in kimchi cabbage.

    To add freshness, top your bowl with sliced green onions or even a little ginger.

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  3. A quick tossing won't work here. Using a spoon, mix the ingredients vigorously so all of the flavors blend together. Stirring inside the hot bowl also keeps the dish warm all the way through.
    • If you want crispy rice, mix it without disturbing the crust on the bottom of the bowl.
    • You know it's stirred well when the mixture in the bowl becomes 1 color.
  4. If you dig in right away, you risk burning your mouth. Let the bibimbap sit in the bowl for a few minutes before you start eating. It shouldn't be cold but you want it to be warm, not scalding.[3]
    • Speed up the cooling process by pushing all of the bibimbap to one side of the bowl. The top will cool off faster so you can start eating. By the time you get to the bottom, that will also be cool enough to enjoy.
    • Lightly blow on a spoonful before placing it in your mouth if it's still too hot.
  5. Koreans traditionally don't eat rice with chopsticks. A spoon is best for scooping up heaping mouthfuls of the bibimbap.[4]
    • Chopsticks can help you pile more ingredients onto your spoon.
    • If you don't want your rice to get crispy, use your spoon to scrape the bottom of the bowl every so often while you eat to mix it up.
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Method 2
Method 2 of 2:

Assembling Bibimbap at Home

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  1. Rub the inside of the bowl with sesame oil, then place it on a gas stove to heat it to your preferred warmth. The hotter the bowl, the longer it will keep your bibimbap warm.[5]
    • You can buy a stone or granite bowl at most Korean grocery stores.
    • If you don't have a stone bowl, a cast iron pan will produce the same effect.
  2. Use any type of rice you prefer, whether it's long-grain, brown, white, or a mix. Traditionally, sticky white rice serves as the base for bibimbap.[6]
    • Short-grain, sticky rice is ideal because it clumps together, giving you that nice crust on the bottom of your bowl.
    • Make rice on the stove or in a rice maker. You can also use leftover rice.
  3. There's no limit to what can go into bibimbap when it comes to your toppings. Some common vegetables you might find in the dish include carrots, bean sprouts, spinach, and shiitake mushrooms. For protein, choose anything from flank steak to chicken to tofu.[7]
    • Sautee the veggies in a garlic or soy sauce to bring more layers of flavor to the dish.
    • Consider including kimchi, which is fermented cabbage that's very popular in Asian cooking. It adds a crunchy texture.
    • Bibimbap is also a great way to use up leftovers in the fridge or vegetables that are almost past their prime.

    Ingredient Choices for Bibimbap

    Vegetables:

    Carrots

    Shiitake mushrooms

    Spinach

    Daikon radishes

    Zucchini

    Bean sprouts

    Kimchi

    Cucumber

    Protein:

    Flank steak

    Chicken

    Beef

    Tofu

  4. A runny yolk is essential to making bibimbap. Cook your egg either over easy or sunny-side up, being careful not to break the yolk while you're frying it.[8]
    • For a sunny-side up egg, you don't need to flip it at all. Just make sure the egg whites are completely set.
    • Use sesame oil to fry your egg for a toasty flavor.
  5. Koreans like to incorporate 5 colors into their dishes: red, yellow, black, white, and green. For a pretty bowl, group the ingredients based on their color. Lay the egg on top in the middle of the bowl.[9]
    • For example, place all of the yellow ingredients next to the all of the red ingredients instead of scattering them randomly.
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Things You'll Need

  • Stone bowl
  • Stove
  • Spoon

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About This Article

VT
Co-authored by:
Vanna Tran
Experienced Cook
This article was co-authored by Vanna Tran, a trusted member of wikiHow's volunteer community. Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. This article has been viewed 56,862 times.
7 votes - 100%
Co-authors: 6
Updated: January 2, 2024
Views: 56,862
Thanks to all authors for creating a page that has been read 56,862 times.

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