Korean Bibimbap…my way

Thank you for sharing!

Last Updated on May 31, 2015 by Chef Mireille

Bibimbap, also known as Korean Rice Bowl, is the quintessential Korean one pot meal. Over rice, a variety of vegetables, meat and a sunnyside up fried egg is served. Very traditional versions will have raw beef and raw egg, however, I went with a modern version of cooked meat and skipped the egg altogether because I don’t like half cooked eggs like sunnyside up. The varieties of this dish are endless and can include any type of meat and any variety of vegetables.


Serves 4

  • 2 cups sweet rice (sticky rice/sushi rice)
  • prepared seaweed salad (store bought)
  • 1 roasted seaweed sheet, rough torn into pieces

Meat Ingredients:

  • ground pork
  • 1 clove garlic, finely chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar

Bean Sprout Ingredients:

  • 1 tablespoon sesame oil
  • 12 oz. bean sprouts
  • 1 tablespoon sesame seeds, toasted
  • 2 scallions, chopped
  • 2 generous pinches of salt

Carrot Ingredients:

  • 4 small carrots, cut into julienne strips
  • 1 tablespoon sesame oil
  • 1 clove garlic, finely chopped
  • salt, to taste

Sauce Ingredients:

  • 2 tablespoons Korean red chile paste (gochujang)
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 teaspoon vinegar

Cook rice in a rice cooker with 2 cups water.
To make the bean spouts, bring a pot of water to a boil. Add bean spouts and cook for 1 minute. Drain and rinse with cold water immediately. Toss with sesame oil, sesame seeds, salt and scallions.

To make the carrots, bring a pot of water to a boil. Add carrots and cook for 3 minutes. Drain and rinse with cold water. In a skillet, heat oil. Add garlic and cook for 1/2 minute. Add carrots and salt, to taste. Toss for 1 minute.
To make the meat, heat the sesame oil in a skillet. Add garlic and cook for 1/2 minute. Add meat and cook until browned. Add soy sauce and sugar. Cook for 1 more minute.

To make sauce, combine all sauce ingredients and stir to combine.

To serve, place rice in a bowl. Top with torn seaweed.

Place meat, seaweed salad and vegetables each in its own section around the perimeter of the rice.
Top with a little of the sauce and serve.

Korean Recipe

This is so flavorful – sweet, salty and spicy all at the same time.

Pork Bibimbap

Grab some chopsticks and enjoy!

Notes: Usually the fried sunnyside up egg would be placed right in the center.

Chef Mireille

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions


  1. What a coincidence. We had a very similar version of Bibimbap that my BIL served for dinner the other night. Gochujang is such a nice base for the sauce and we will definitely use it again. Korean food is new to us, but something we will definitely want to explore. Thanks for sharing your version of Bibimbap. I'm with you about the runny egg.

  2. Last picture is just picture perfect. Korean food is one of our favorite food. Our order is always fixed whenever we visit the Korean place. Bibimbap is one of them.

    • really..This is one of the most common Korean dishes. Since we have a little Korea town here in NYC, I am quite familiar with Korean food. This and Jap Chae is probably the most common foods available everywhere.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.