bibimbap plated with wild greens without egg

Bibimbap Recipe – Korean Mixed Rice with Vegetables and Meat

Bibimbap is a traditional Korean rice dish with vegetables and meat all mixed together in a yummy spicy gochujang based bibimbap sauce.
Course Main Course, rice
Cuisine Korean
Keyword bowl, gochujang sauce, mixed, one dish meal
KoreanCategory Bap (밥)
Prep Time 6 hours
Cook Time 1 hour
Total Time 7 hours
Servings 4
Calories 618kcal
Author JinJoo Lee


  • 2 C short grain rice

Ground Beef Seasoning

  • 1/3 lb ground beef
  • 2 tsp soy sauce
  • 1 tsp sugar
  • 2 tsp rice cooking wine
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1/8 tsp garlic powder (optional)
  • 1/8 tsp ground black pepper

Bellflower Roots (Doraji Namul)

  • 4 oz (about 2 1/2 C) reconstituted bellflower roots (??? doraji)
  • 1/2 tsp vegetable oil
  • 1/2 tsp Sea Salt (Trader Joe's)
  • 1/2 tsp chopped garlic
  • 1/4 tsp chopped green onions
  • 1/4 tsp sesame oil


  • 1 bunch spinach , washed
  • 6 C water
  • 2 tsp salt
  • 1 tsp sesame oil

Bracken Fiddleheads (Gosari Namul)

  • 4 oz or 2 C reconstituted bracken fiddleheads
  • 1/2 tsp vegetable oil
  • 1/4 tsp Sea Salt (Trader Joe's)
  • 3/4 tsp gook kanjang
  • 1/2 tsp chopped garlic
  • 1/4 tsp chopped green onions
  • 1/4 tsp sesame oil

Radish Salad (Musaengche)

  • 3 C julienned Korean radish (? moo)
  • 2 tsp Sea Salt (Trader Joe's)
  • 3 1/2 tsp sugar
  • 3 1/2 tsp rice vinegar
  • 2 1/2 tsp T Korean red pepper powder (???? gochugaroo)


  • 1 large carrot or 2 small carrots julienned (about 1 C)
  • pinch of salt
  • 1 T vegetable oil

Soy Bean Sprouts (Kongnamul)

  • 3 C soybean sprouts
  • 1/2 tsp Sea Salt (Trader Joe's)
  • 1/2 tsp chopped garlic
  • 1/2 tsp sesame oil
  • 1/3 C water

Fried Egg

  • 1 egg , pan fried, over easy/medium/scrambled


  • 2 tsp gochujang (adjust to taste)
  • 1-2 tsp sesame oil

Bibim Gochujang Sauce

  • 1 Tbsp gochujang
  • 1 tsp rice vinegar
  • 1 tsp honey or more to taste


  • Prepare ground beef by mixing in all the seasonings and then sauteeing beef on medium heat until fully cooked. Set aside.

How to prepare Bell Flower Roots (Doraji Namul)

  • Doraji is usually sold dried. If your store sells the reconstituted ones buy it! If not, soak the dried roots in water overnight and drain. Rub the roots with sea salt to extract some of the bitterness.
  • Split and cut doraji roots into approx 2 in long and 1/8 in thick pieces by inserting a small knife upside down (with the blade side up) and then pushing it upwards. Wash and rinse the cut doraji roots and drain.
  • Heat vegetable oil in a frying pan on medium heat. Saute doraji and chopped garlic. Sprinkle 1/2 tsp salt. Saute for 3-4 minutes until the doraji pieces are tender yet still a bit crunchy. Turn off the heat, sprinkle green onions and sesame oil. Set aside.

Blanched Spinach (Shikeumchi Namul)

  • Boil a pot of salted water (6 C or so + 1 tsp salt) and quickly blanch the spinach. Do not cook the spinach more than 1 minute. Spinach should be still a bit chewy and not mushy. Shock the cooked spinach in cold or ice water to stop the cooking process.
  • Drain the water and squeeze out any excess water from the spinach by squeezing them gently in your hand.
  • Season the blanched spinach with some salt (1 tsp) and sesame oil (1 tsp). Set aside.

Sauteed Bracken Fiddleheads (Gosari/Kosari Namul)

  • Boil it for 20 – 30 minutes until they are soft then drain. Soak in cold water for 6-8 hours to draw out any bitterness.
  • Trim the reconstituted Gosari by going through each piece and cutting off any hard stems.
  • Cut them into bite size pieces (2 in long)
  • Heat vegetable oil in a frying pan on medium heat. Saute Gosari and chopped garlic. Sprinkle 1/2 tsp salt and gook kanjang. Saute for 5 minutes on low heat. Turn off the heat, sprinkle green onions and sesame oil. Set aside.

Radish Salad (MooSaengChe Namul)

  • See my Korean Radish Salad recipe for detailed instructions. You only need a little bit for bibimbap so I reduced the ingredients by half for this recipe.

Sauteed Carrots

  • Add 1 T oil in frying pan on medium heat. Add julienned carrots and a pinch of salt. Saute carrots until they are soft and tender.

Soybean Sprouts (Kongnamul)

  • Wash and clean the soybean sprouts. Optionally break off the root ends if they are brown.
  • In a small pot, add water, soybean sprouts, salt and garlic. Bring to a boil and let it simmer for 8 minutes or so until most of the water has evaporated. Remember the sprouts may taste fishy if you open the lid during cooking. It’s good if you can use a clear glass lidded pot so you can see it without opening the lid.
  • Turn off heat and sprinkle the sesame oil. Set aside.

Pan Fried Egg

  • Usually the egg is fried over easy so the egg yolk is still runny.

How To Assemble Bibimbap

  • In a bowl, about 1 cup cooked rice, top with each of the vegetables and the beef in the middle. Top with fried egg. Serve with gochujang and sesame oil.


  • Cook Rice with less water - dry rice makes better bibimbap because otherwise the final mixture may come out too soggy
  • Balance the texture of vegetables - you can substitute other vegetables but try to have a variety of soft, chewy and even crunchy if you can
  • Make Gochuajng Bibim Sauce with 1 Tbs gochujang + 1 tsp rice vinegar + 1 tsp honey. It adds a little more tang and sweetness which makes bibimbap even more delicious!
  • Many Koreans add a lot of gochujang and make it really red and spicy. I personally don’t like it that way because you can’t really fully taste all the different ingredients. So start by adding a little bit and then increase gradually.
  • Sprinkle some roasted sea laver pieces as a final garnish.


Calories: 618kcal | Carbohydrates: 93g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 2518mg | Potassium: 574mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1480IU | Vitamin C: 27.3mg | Calcium: 64mg | Iron: 6.1mg