Bibimbap (Korean Mixed Rice)

Spicy Korean mixed rice with seasoned veggies, meat and sunny side up eggs

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I think it is normal to talk to yourself. Am I right? I’ve read in an article that it helps you concentrate and focus on what you are doing, which in my experience, I could vouch for that. But do you think it is still normal to talk to non-living things like shoes, plates, cupboards, books, and many many others food?

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It was that time when the sun was very much angry that it caused too much light to the corner where I take my photos. I was very excited to take photos and I even tried to talk to the food, but it said, it can’t do what I asked for. So I have to switch from the actual camera to phone camera, checking which one looks better. I didn’t have a choice but to use photos from both device.

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I begged the food to look happy, but I don’t think it listened to me. I changed props multiple times, but I did not win. But my tummy did! And that is the most important thing, yes?

Bibimbap is very popular and one of Korea’s signature dishes. Bibimbap litellary means “mixed rice”. It is served in a bowl (sometimes a hot stone bowl called “Dolsot”) with seasoned/sauteed veggies, meat, delicious Bibimbap sauce and with sunny side up egg on the top.

Gochujang, a Korean hot pepper paste is a crucial part of making the Bibimbap sauce. It can be found in a Korean grocery store or the Asian section from your local grocery.

Bibimbap is not a complicated dish to make, but it is time consuming because you have to prepare/cook your veggies one by one in order not to mix the colors. Bibimpab is all about “presentation” according to one of the cooking videos I have seen. So you have to separate the veggies having the same color to sit next to each other.

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But does it  matter? I mean you have to mix them at the end, right?

Then again, it’s all about presentation.

Oh, whatever!

Let’s just eat. Shall we?

In this recipe, I made just very little adjustments and you will notice you will be directed to the source’s seasoned spinach and bean sprouts.

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For the Bibimbap sauce:

  • 2 tbsp gochujang
  • ½ tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp water
  • 1 tbsp roasted sesame seeds
  • 1 tsp white vinegar
  • 1 tsp minced garlic

For the meat:

  • 100g ground beef (or cut small and thin)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 1/4 tsp garlic, minced



For the Bibimbap sauce:

  1. In an small bowl, mix all the ingredients for the sauce and set aside until ready to use.

For the meat:

  1. In another bowl, mix all the ingredients for the meat. Let it marinate for at least 1 hour.
  2. In a pan, add cooking oil and cook the beef for about 3 to 5 minutes. Do not overcook.


  1. In a pan, add cooking oil. When hot, add julienned carrots and 1/4 salt. Cook for about 2 minutes and set aside.
  2. Again add cooking oil to the pan and add bell peppers and 1/4 salt. Cook until soft.
  3. Finally, fry your sunny side up eggs.
  4. In your individual bowl, add rice in the middle, the meat, sauce and veggies in the sides, and egg on top of the rice.
  5. Mix everything and dig in!

Source recipe: Bibimbap by My Korean Kitchen

I hope you enjoy this as much as I did.

Happy Fiesta Friday, party people! 

We are all co-hosting this week’s Fiesta Friday #128. That mean’s voting time! Yay! Make sure to come back to vote.

Wishing you all a blessed week ahead and don’t forget to smile. 😀

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I am also sharing this delicious Bibimbap at

 Featured at: Happiness is Homemade

66 thoughts on “Bibimbap (Korean Mixed Rice)

  1. I have been dying to make this ever since I saw It on Masterchef..yours looks so colourful and vibrant..I’m not able to get hold of that bowl though for cooking it. Great job Jhuls!

  2. This is another really tempting dish for me! I haven’t tried that Korean spice paste before but I’ve seen a few recipes with it and I’m seriously thinking of getting some now. I love the presentation with the different colours next to each other. Thank you so much for sharing with #CookOnceEatTwice

    1. My paste is sitting in the fridge until now and I am thinking of making the same again or maybe look for something Korean to use the paste. I hope you can try this when you decide to buy Gochujang. Thanks for being here, Corina. x

  3. Such a colorful dish! I’ve never had this dish before and I want to now try it! Thanks for linking up on Happiness is Homemade, we’ve feature this one!

    P.S. I talk to my food all the time…it’s normal, right?! 🙂

  4. I have added gochujang to my shopping list when I am next in the city. This dish would be much enjoyed by my family, and your instructions make it look reasonably easy.

  5. Jhuls you are adorable! I talk to myself all the time, but next time I try taking pictures, I’ll try talking to the food as well I love how Not Quite Nigella names a lot of her cakes–I guess it is all about building a relationship with your food, and I think it comes through in your blog posts too 🙂
    Your bibimbap looks simply delicious, the pictures turned out wonderfully, and you definitely showcased all the different colours of the vegetables! 🙂

    1. I name my kitchen tools, too. And I always always talk to almost everything. 😀 My colleague told me not to show to everyone that I am talking to these stuffs as somebody might take me to mental hospital, haha. She was kidding, of course! 😀 And my cousin always reminds me that she is there if I need somebody to talk to. Haha.

      Thanks a lot for your sweet comments, Laurie. x

  6. I haven’t had bibimbap in ages, but I love it! I never thought to try to make it myself, but your recipe makes it look possible and delicious! Thanks for sharing it! 🙂

  7. I love this dish, Jhuls! And I have been craving to make it for weeks now! You make it sound so much simpler than when I made it last, so I am just going to have to make it very soon! Thanks for the wonderful inspiration!! 😀

  8. I really do need to get some gochujang in my life. I swear it just sits on the shelf on the World cusine aisle of my groccery and stares at me, daring me to pick it up one day and put in my cart. I’m sure I will eventually.

    I love rice bowls, Jhuls and I love the idea of building up this dish yourself with your desired amount of ingredients. It look delicious!

    1. Yay! I am lucky to have found gochujang! I was hooked when I saw Korean Fried Chicken video and I told myself I need to get this. I didn’t expect that I’d make Bibimbap first. And it was also my first time of eating Bibimbap and I was not disappointed. 🙂 Thanks, Jess! x

  9. What a coincidence! I just made this for lunch and was checking my emails as I sat down to eat. Great minds think alike. One of my favourite Korean dishes.

  10. I had to comment as soon as I read the name of the recipe.. now I went back to read the post. Sometimes it is so hard to get the pictures as we please right?! But that doesnt matter.. in the end, it is the taste that matters 🙂 I think I will skip the meat (I know it will not be authentic) and try to find substitute for the chilli paste – I making this!!

    1. You are right. Pictures don’t matter a lot. The most important thing is you liked the fruit of your labor. 😀 I am also making this without the meat next time. Thanks a lot for stopping by, CH. x

  11. Guess what.. I watched this dish in a cooking show and wondered how great it would be to taste it! Seeing the recipe here got me so excited 😀

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