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Bibimbap - Korean Mixed Rice - Authentic Recipe | ifoodblogger.com

Bibimbap with Homemade Bibimbap Sauce

To prepare a quick basic bibimbap with 4-5 vegetables should take no more than 25-30 minutes. As you are adding more components, preparation time will be increasing. To make an elaborate bibimbap bowl with meat, doraji, gosari and gaji namul will take well over an hour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Victor


For a quick and simple bibimbap (pick any 4-5 vegetable components, or all if you desire):

  • 5 cups cooked rice
  • 4 eggs (fried sunny-side up, see note 1)
  • 1 large cucumber (thinly sliced or cut into matchsticks)
  • 1 medium zucchini (thinly sliced or cut into matchsticks)
  • 1 medium carrot (cut into matchsticks)
  • 1 large red bell pepper (cored, seeded, and cut into thin strips (about 1 cup), or 2 carrots, peeled and cut into matchsticks)
  • 4 shiitake mushrooms (thinly sliced; you may also use other mushrooms such as portobello)
  • cups baby spinach (parboiled and excess liquid squeezed out)
  • cups bean sprouts (parboiled and excess liquid squeezed out)
  • 4 Tbsp plus ½ teaspoon toasted sesame oil (divided)
  • 1 Tbsp sesame seeds
  • 2 Tbsp sesame oil (for serving)
  • 4 tsp thinly sliced scallions (for garnish)
  • Sea or kosher salt (to taste)

For the serving sauce (see note 2):

  • 3 Tbsp gochujang (if you like spicy food, you can use gochujang paste on its own in you bibimbap bowl)
  • 2 Tbsp mirin
  • 1 Tbsp sugar
  • 2 tsp sesame seeds
  • 1 tsp toasted sesame oil

For the beef, (optional):

  • 8 oz flank steak or filet mignon (cut into matchsticks)
  • 1 Tbsp soy sauce
  • 1 Tbsp honey or sugar
  • 1 tsp toasted sesame seeds
  • 1 Tbsp minced garlic
  • 1 tsp toasted sesame oil

For the doraji (bellflower root), (optional):

  • 1 ounce dried doraji (soaked in water for 18 to 24 hours)
  • Kosher salt
  • 1 tsp vegetable oil

For the gosari (fernbrake), (optional):

  • ½ ounce dried gosari (soaked (typically 24 hours) and boiled as described on the packaging (typically boiled for 20 minutes then placed in cold water for 1-2 hours, then cut into pieces)
  • ½ tsp vegetable oil
  • 2 tsp soy sauce
  • 2 tsp sugar
  • ½ tsp minced garlic
  • 1 tsp toasted sesame oil

For the gaji namul (seasoned eggplant), (optional):

  • 2 medium Asian eggplant
  • 2 scallions (finely chopped)
  • 3 garlic cloves (minced)
  • 2 Tbsp soy sauce
  • 1 tsp toasted sesame oil
  • ¼ tsp sugar
  • 1 tsp gochugaru
  • 1 tsp toasted sesame seeds
  • A pinch of salt
  • 1/4 tsp ground black pepper

Additional prepared tasty components to use in bibimbap (optional):

  • 2 Tbsp chopped Korean kimchi (per bowl)
  • 3 Tbsp cooked bulgogi (marinated beef) (per bowl)
  • 1 Tbsp shredded Korean roasted laver seaweed (gim) (per bowl)
  • 2 Tbsp sliced daigu (pickled Daikon radish) (per bowl)
  • 2 Tbsp seaweed salad (per bowl)


Preparing a simple bibimbap (choose 4-5 of the vegetables listed in this section)

  • Cucumber: In a small bowl, mix 1 1/2 tablespoons of kosher salt with 2 cups of ice water. Drop the cucumber slices/matchsticks in the salted water for 20 minutes and then drain and squeeze excess water out.
  • Spinach: In a small bowl, season the parboiled spinach with 2 teaspoons of the sesame oil, 1/4 teaspoon salt, and a ¼ teaspoon of the sesame seeds. Set aside.
  • Bean sprouts: In a small bowl, season the parboiled bean sprouts with 1 teaspoon of sesame oil and 1/4 teaspoon salt. Set aside.
  • Carrots: heat 1 teaspoon of the sesame oil in a medium skillet over medium heat. Add the carrots and a dash of salt, and sauté for 1 to 2 minutes, until the carrots are crisp-tender. Remove the carrots and set aside.
  • Zucchini: Add another teaspoon of the sesame oil to the skillet. Add the zucchini and a dash of salt, and sauté the zucchini for 1 to 2 minutes, until the slices are crisp-tender. Remove the zucchini and set aside.
  • Bell pepper: heat the vegetable oil in a medium skillet over high heat. Add the peppers and cook until warmed through, 30 seconds, or the carrots for 1 minute, then transfer to the platter.
  • Mushrooms: Add another teaspoon of the sesame oil to the skillet. Add the mushrooms and a dash of salt, and sauté the mushrooms for 1 to 2 minutes until tender. Remove the mushrooms and set aside.
  • To prepare the sauce, in a small bowl, combine the gochujang, mirin, sugar, sesame seeds, and sesame oil. Mix well and set aside.

Assembly and serving of bibimbap

  • Divide the cooked rice in 4 large bowls and arrange the vegetables on top. Place an egg on top of the vegetables and rice. Garnish each egg with a pinch of sesame seeds and a teaspoon of sliced scallions.
  • Serve with the sauce and the remaining sesame oil. The final step is to drizzle some bibimbap sauce and ½ tablespoon of sesame oil over the vegetables and egg, then mix everything together with a spoon before enjoying.

Optional components for bibimbap

  • To prepare the beef, combine the beef, soy sauce, honey, garlic, sesame oil, and sesame seeds in a small bowl. Cover and refrigerate until ready to use. When ready to use, cook in a skillet or a wok with one tablespoon of oil over medium-high heat, until cooked through.
  • Doraji: Drain the bellflower root. Toss with 1 tablespoon salt, then rub the bellflower for a minute to wilt it slightly and release some of its bitterness. Transfer to a sieve and rinse well to remove the salt, then drain thoroughly. Heat the vegetable oil in a small skillet over high heat. Turn down the heat to medium, add the bellflower root, stirring, and cook until wilted and softened, about 3 minutes. Transfer to the platter.
  • Gosari: Cut the fernbrake into 2-inch lengths. Heat the vegetable oil in a small skillet over medium-high heat. Add the fernbrake and cook, stirring, until softened, 3 to 5 minutes. Add the soy sauce, sugar, garlic, and sesame oil and cook, stirring, for 1 minute. Transfer to the platter.
  • Gaji namul: (Traditional preparation) Wash and cut the eggplant, cut in quarters lengthwise, then cut into 1-inch pieces. Put the eggplant in a steamer basket set over boiling water and steam until fork-tender, 5 to 10 minutes. Transfer to a plate and set aside. Add the scallions, garlic, soy sauce, sesame oil, sugar, gochugaru, sesame seeds, and salt, and season with pepper. Cool to room temperature before serving.For a non-traditional, alternative preparation method (my favorite), see note 3.


1 - The easiest way to make fried sunny side up eggs

Here is a little trick to make gorgeous sunny side up eggs without any hassle. Heat the oil over medium-high heat in a non-stick pan, until it just starts smoking, about 300F. Carefully add the eggs (it helps to have them broken into a small bowl in advance) and cook undisturbed for 30 seconds. Remove from heat and let sit in a pan until the egg whites set but the egg yolks are still runny.

2 - Alternative bibimpap serving sauce (highly recommended)

My favorite sauce to serve with bibimbap is this basic South Asian dipping sauce that is super easy to make with readily available ingredients and is delicious.  
  • 1/2 cup low sodium soy sauce
  • 2 Tbsp white sugar
  • 3 Tbsp distilled vinegar
  • 2 cloves garlic (minced)
  • 1 Thai chile (stemmed and minced, optional)
To make the dressing, combined the soy sauce, vinegar and white sugar in small bowl. Stir until sugar is dissolved. Add the garlic and Thai chile, stir until well combined.

3 - alternative gaji namul (seasoned eggplant) preparation method

I discovered a slightly different method to prepare gaji namul, trying to expedite the preparation process. This is not a traditional method by any stretch of imagination, but the eggplant tastes so good that I included it in the recipe. 
After the eggplant is cut into pieces, place it into a microwave safe container, add enough water to cover the eggplant and zap it for 2 minutes on high. Remove from the microwave, drain, then saute with 2 teaspoons of sesame oil over medium-high heat for about a minute or two, until it starts to become golden brown. Add the scallions, garlic, soy sauce, sugar, gochugaru, sesame seeds, and salt, and season with pepper. Mix well, remove from heat and transfer onto a plate to cool down.