Korean recipes:
Bibimbap (Mixed rice with vegetables)
For 4- 6 servings.
Ingredients:
- Cooked rice
- a package of bean sprouts
- a bunch of spinach
- 2 small size of zucchinis
- 5-7 Shiitake mushrooms
- fern brakes (kosari)
- 200 grams of ground beef (about half a pound)
- 1 small carrot, eggs
- soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil
Recipe:
Arrange everything on a platter.
- Cook rice. You can use a rice cooker or a stainless pot.
- Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
Put it on the platter. - Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
- Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
- You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
- Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
- On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
Put it on the platter. - Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
- prepare eggs with sunny side up.
- Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
- Serve it with sesame oil and hot pepper paste.
- Lastly, mix it up and eat!
*For those who can’t tolerate spicy sauce. : )
Green onion sauce:
Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.
Egg soup:
- Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it.
- Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want.
- Chop 2 green onions
- Serve your soup in a small bowl and sprinkle some chopped green onion over the top.
Hello?
January 7th, 2008 at 8:26 amOh, Thank you so much. it is very easy to cook. I thought it has very difficult ingredients. but it is easy. Thank you so much again.
I will do this tonight.
DK0614.
Bibimbap! Finally!
January 7th, 2008 at 11:47 amMaangchi I love your videos, I tried many recipes myself (I told my boyfriend : this week we are doing a korean week)and there were so many delicious things among it!
I searched the internet for a bibimbap recipe, but all recipes were so different! So I guessed you can put any vegetable into bibimbap, and now I am making bibimbap whenever I have some vegetable leftovers in my fridge (I love to put red pepper in it!), but I will definitely try your version too (well, I hope I will find some Kosari!). Looks delicious, as always!
Hello, Thank you very much.
January 7th, 2008 at 3:45 pmI will cook this food immidiately.
Oh, thank you again.
DK0614
I’m glad to hear that the recipe is not very difficult to cook. Yes, you can make bibimbap very easily by mixing rice with any vegetables with hot pepper paste and sesame oil.
January 7th, 2008 at 5:20 pmMuddieMurda ,
January 9th, 2008 at 7:23 amHot pepper paste is an important ingredient for bibimbap if you like hot and spicy food.
One of my YouTube friends is showing korean ingredients that he bought at a korean grocery store. Check it out http://www.youtube.com/watch?v=4Q27w0EJVSM
it is good to see that you are back from your vacation and back to cooking! :) that bibimbap looks so good! better than the restaurants! :)
i had a couple questions.. is it just the hot pepper paste? i am under the impression (false?) that it involves more.
January 10th, 2008 at 11:37 pmthe other is, if you decided to do it in a stone bowl, would you have to heat it on the stove or oven??
Deborah,
Happy New Year!
When you use a stone bowl bibimbab(Dol sot bibimbap), you will have to heat it on the stove after all ingredients are placed in it, and wait until you hear sizzling sound before serving.
I used hotpepper paste as it is in the video.If you think your hot pepper paste is too sticky, you can make hot sauce by adding some iquid like sprite so that you can mix bibimbap easily.
January 11th, 2008 at 3:34 amHi Maangchi, your new website looks great! I just moved back to Minneapolis, and there is a wonderful Korean grocery store/restaurant just a few blocks from my mom’s house. Now I can find all the ingredients–even the mountain vegetables. I can’t wait to make more recipes now. Bibimbap is great and I usually just use whatever veggies I have around. Take care, LM
January 13th, 2008 at 11:49 pmI plan on using dried kosari this time instead of the ready to use type. Would you please provide the procedures on preparing the dried kosari? (# of hours to soak/ boil in water?)
January 14th, 2008 at 12:47 amThanks.
hi,Agasuka
That’s a good idea of using dried kosari which is much cheaper than buying “soaked and cooked kosari”
Dried kosari
1. Place kosari in cold water in a
pot. 1 cup of kosari will need
more than 20 cups of water.
2. Boil it for 30 minutes and don’t drain hot water and let it soak. Wait about 6-8 hours.
January 14th, 2008 at 8:28 amI usually boil it at night and drain it next morning.
That’s it!
Lillianm,
January 14th, 2008 at 8:32 amI’m happy to hear from you! I’m so glad that you eventually found a korean grocery store near your house. Let me know how your bibimbap goes later. : )
Hi, I just found your site!! I love it!! Can you teach me how to make ggaenip (perilla leaves) and gamja (potato) jorim?
January 20th, 2008 at 6:36 pmMaangchi,
I made Dol Sot Bi Bim Bab!
I like the rice cracker at the bottom of the pot.
I also made the egg soup!
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=144
However, I spent too much time taking pictures and I had to reheat the dol sot bibimbab again. In other words… keep waiting and waiting … when can I eat? :..(
The amount of ingredients are enough for two pots of dol sot bibimbab.
I ate them for two days.
I feel very ‘garlic’gy in my mouth even I brushed my teeth, well I will make some green tea and see if it improves.
January 21st, 2008 at 3:15 amHi, Gina,
January 21st, 2008 at 8:32 amsure, I will include your request
ggaenip (perilla leaves) and gamja (potato) jorim in my upcoming cooking videos. Thanks a lot!
hello! made bibimbap with my friends recently. taste good even though we we were lack of some ingredients. i want to make the egg soup, but i don’t which to use chicken stock from the mart as i prefer fresh stuff. is there another way to prepare the soup? what about using anchovies?
January 24th, 2008 at 8:17 pmkimchibaby
January 24th, 2008 at 9:29 pmI’m glad to hear that you made delicious bibimbap.
Yes, you can use dried anchovies for the stock for egg soup. Add a little bit of soy sauce and salt in the stock. Thanks,
hello, made egg soup to compliment with my bibimbap. clear but nice. i used anchovies, shitake mushroom stem & the water used to cook the beansprouts and spinach. i thought the soup would taste better this way. haha. may i know what would you call egg soup in korean? thanks (:
January 25th, 2008 at 7:47 amhi,kimchibaby,
January 25th, 2008 at 5:50 pmUsing leftover stems of mushrooms for stock? Wonderful! You are very creative. Eggsoup is called
“Gye-raan gook” in Korean. Gye raan is egg in korean. Gook is soup.
Hi Maangchi!
June 6th, 2008 at 10:17 amI used your recipe to make bibimbap the other night and it turned out spicy and delicious! :o) But I have one question:
I could only find dried kosari and I followed your tip on preparing it. I soaked it for about 8 hours after boiling it, but there were still parts of it that were really tough and hard to chew… are you supposed to cut part of it off? Or should I try boiling/soaking it longer with more water? Kosari is one of my favorite ingredients in bibimbap when I order it at Korean restaurants, so I’d really like to cook it well next time :o) Thanks & keep up the good work!
Karen,
June 6th, 2008 at 11:02 amYes, I think you have to soak it with more hot water and longer period than you did.
I like kosari, too. Delicious.
Maangchi,
Great website and I really enjoy your recipes and videos. Is it possible to make dolsot bibimbap at home?
June 29th, 2008 at 1:51 pmAnonymous,
Yes, you can make it at home.
June 29th, 2008 at 4:03 pmFirst spread some sesame oil in dolsot and place some cooked rice evenly over the bottom of the dolsot. Then place all colorful ingredients on top of the rice.
Cover the dolsot and cook over medium-high heat until you hear rice crackling. Then crack an egg on top just before serving. Thank you!
how to make the hot pepper paste?
June 30th, 2008 at 2:56 amAnonymous,
Do u like to learn how to make hot pepper paste(go chu jang)? : )
I used to make it when i lived in Korea, but not anymore because it’s very time consuming work!
But I will think about making the video later.
June 30th, 2008 at 7:47 am안녕하세요 Maangchi님
I’m a girl from CHILE! (so far, huh?)
Well.. i’d have to say that 비빔밥 is MY FAVORITE korean dish :D~~ and i was trying to find a recipe to make it… and i foud your blog!
YOU ARE AMAZING! your videos are the best, you’re a very good cooking teacher! ;D
Thank you so much! :D
i’ll try to make every dish you explained! :D
Could you please teach us how to make ojingeo bokkeum? it’s so delicious!! T_T
July 15th, 2008 at 8:41 pmHi, Jini from Chile!
July 16th, 2008 at 1:18 pmThank you for your compliment.
Oh jing uh bokkeum is your request? I alredy posted fresh squid dish as “Stir fried squid”. Check it out. Dried squid side dish is already in the list of my upcoming cooking videos, too.
Hi Maangchi,
July 29th, 2008 at 8:21 pmI’m so glad that I found your website. I’ve been trying to make Korean food for quite a long time but never got to the right taste. Thank you for your wonderful work. I really love the way you taste your food when it’s done “very delicious” :D. I hope I could be able to make it as good as yours.
Take care!
DTT
Hello thanks a lot for sharing =)
August 11th, 2008 at 10:07 pmI’m from Burma and love korean food =D I’ve never tried korean food in my country. Now I’m in Singapore and have tried twice korean food and BiBimBap was chosen both times =D I like it. Here in Singapore, we don’t really have many options to choose when we enter into a korean restaurant, only around 6 options and all of them r very simple [they don't even sell Black Bean Noodle -_-||] Now, I can try by myself by checking ur videos =D
Thanks again
한국에 사는 중학생인데요!!!
August 15th, 2008 at 10:38 am재밌게 즐겨보는 UCC중의 하나예요,,,
앞으로도 맛있는 비디오 많이 올려주세요^^
I’m a middle school student in Korea.
August 15th, 2008 at 10:41 amIt’s sooooooo funny. ^^
Hi, Sunjung,
August 15th, 2008 at 12:41 pmYou must be very interested in cooking even though you are very young! Thank you for your nice comment!
hi maangchi!
August 17th, 2008 at 2:18 amim dona from philippines
i’m exploring korean culture and i’m so happy
to have found your videos. i love to cook
and can only eat korean foods at korean restaurants..
when i saw your videos i tried to make your recipe
starting with bibimbap for lunch..my family loved it
and asked me to make it for dinner..kkk…it was much better the second time around..i don’t have kosari so i just skipped it and also added shrimp(my fave)…
now, i can eat korean food at the convenience of our home while honing my cooking skills…thanks to you..looking forward to more of your videos and recipes,,,^^
dona
August 17th, 2008 at 7:06 amWow, you must be a skillful cook! It sounds like you can make any korean dishes well by just following my recipes. Your family wanted to eat bibimbap for lunch and dinner? : )I agree!
i have a question, how do i know if the kosari is soaked and cooked when in the grocery? do i have to ask? its ok to omit kosari if i cant find it right? i cant seem to see this at the korean gorcery. but i do my bibimbap like this just without the kosari.sometimes, i add kimchi. im also from the philippines, im trying to learn to cook korean i love spicy food. sometimes, i wish to learn in korea how to make those foods.
August 28th, 2008 at 12:53 am마리,
Yes, skip it if kosari is not available near you.
Check out my photos in ingredient blog. You will see what it looks like: dried or soaked.
This recipe is more like authentic style.
yes, you can mix rice with chopped kimchi and hotpeper paste to make very simple bibimbap. Don’t forget sesame oil! : )
August 28th, 2008 at 8:40 amHi Maangchi!
How long can we keep the left over ingredients in the fridge before it goes bad?
I’m going to make this dish over the weekend.
Thanks,
August 29th, 2008 at 12:04 amHua-
Hua,
August 29th, 2008 at 7:37 amI think you will have to eat all leftover ingredients in 24 hours even though you keep it in the refrigerator.
Maangchi,
September 11th, 2008 at 12:47 pmThank you for this recipe. I made it!!!!!!!! The taste was sooo authentic, just like we had this when we lived in Korea. My husband is absolutely happy now, and calls me wonder cook :). Thanks to you
Tetyana,
September 11th, 2008 at 10:29 pmI am happy to hear about your success! Thank you!!
Hi Maangchi, how are you? Thank you for all the provided receipe. I’m in a desperate want to know how to make Korean foods. Thanks to you and your great receipes. However, I’d like to ask a favor; can you please show me how to make bibimbap through the video? I was trying to watch it online, unfortunately, it didn’t work. Can you please double check the network?
Thank you so much.
Sincerely,
September 22nd, 2008 at 7:30 pmQuyen.
Quyen,
September 22nd, 2008 at 10:14 pmI posted bibimbap video!
http://www.maangchi.com/recipes/bibimbap
Thank you for your interest in my recipes!
Hallo,
I love Bibimbap and I want to cook it. But it seems like I couldnt see your video. Can you let me know how to do the hot & spicy sauce?
September 30th, 2008 at 5:34 pmHallo hallo Jenny,
September 30th, 2008 at 5:45 pmIt’s already posted! Check it out.
hi maangchi, i m glad to find your interesting blog. It is very helpful for me to cook Korean food. I can cook pork bulgogi and bibimbap. My husband Korean colleague taught me. I will try your recipes. Stir fry squid is next…
October 1st, 2008 at 8:44 amHi,
October 1st, 2008 at 10:58 amYou have a nice cooking blog, too! Your pork bulgogi looks good!
Thank you. But it says, the video is no longer available. :(
October 2nd, 2008 at 5:29 pmCan you tell me how to do the spica\y sauce?
Annyong Maangchi
I`m from Monterrey, Mexico and I love Korea and the Korean`s cousine.
Thanks for you videos…now I feel very good to make some of my favorites dishes.
We have in Monterrey 2 Korean`s restaurants.
Regards and
God bless you!!!
Atte
October 13th, 2008 at 11:21 pmDamaris Salinas V.
thanks for the wonderful recipe…..
can i ask you few questions?
1. can i use a little bit of hot pepper oil when sauteing vegetables for bibimbap?
2. can i use NAGAIMO, DRIED BELLFLOWER ROOT, DRIED SWEET POTATO STEM, PEA SPROUT, OR LOTUS ROOTS in bibimbap? i went to korean supermarket and i saw these vegetables… i wonder if i can use them as vegetables in bibimbap.
THANKS……
November 5th, 2008 at 10:33 pmarmie,
November 5th, 2008 at 10:57 pmyes, “bibimbap” means mixed rice so you can mix rice with any kinds of ingredients you like. It could be vegetables or meat or the both. Give it a try!
hi“bibimbap” , i love your video, and i also love bibimbap~ could u teach me how to make the bibimbap cook on stone? thank you
November 10th, 2008 at 3:22 amHey maangchi, I love your website. It’s so helpful.
I love Bibimbap, but i recently realised- it’s good food for a university student. and its easy to make too.
I use my rice cooker as a alternative for dolsot. =D
November 13th, 2008 at 10:06 amhey can i use chicken instead of BEEF
November 13th, 2008 at 12:06 pmYin and ashlee,
Bibimbap is good for university students? haha, whatever you say, I agree! Actually bibimbap is good for everybody. It’s a well balanced meal.
of course you can use chicken instead of beef.
Thank you!
November 13th, 2008 at 8:16 pmhi maangchi! I tried making bibimbab 2 weeks ago and it turns great! The only thing is the kosari is still hard to chew eventho i’d soaked it in hot water for a few hours. . Can I replace pork instead of using beef?
November 17th, 2008 at 9:34 amdesy,
Did you read this page? I just copy and paste this
That’s a good idea of using dried kosari which is much cheaper than buying “soaked and cooked kosari”
Dried kosari
1. Place kosari in cold water in a
pot. 1 cup of kosari will need
more than 20 cups of water.
2. Boil it for 30 minutes and don’t drain hot water and let it soak. Wait about 6-8 hours.
I usually boil it at night and drain it next morning.
That’s it!
yes, you can replace beef with pork.
November 17th, 2008 at 9:54 amHi Maangchi, I’ve made bibimbap; everyone was very impressed by the dish presentation- and taste-wise! :) Here’re some pictures of the bibimbap I cooked:
November 18th, 2008 at 1:22 amhttp://www.meilengloh.com/?p=391
Thanks for the lovely recipe! :)
meileng,
November 18th, 2008 at 8:33 amThank you for your update! Wonderful!
Hello Maangchi,
I am really thrilled to have found your website (referral on David Lebovitz blog today). I have always loved Bibimbap and will now try to make it at home. One question: I live in Canada and in spring we are able to get fresh “fiddleheads” from the east coast. They are the unfurled fronds of fern. Is this kosari?
Thanks for your devotion to teaching all of us the perparation of Korean cuisine.
November 18th, 2008 at 11:42 amVivian,
Please say hello to David Lebovltz for me.
Yes, fiddleheads are kosari. I would like to join you to pick the fiddleheads in the spring! I love it! : )
http://en.wikipedia.org/wiki/Kosari
November 18th, 2008 at 6:17 pmThank you for your response Maangchi. The fiddleheads I described are only available for a very short time in spring and are not widely distributed. We have something packaged called “dulce” in our markets which is a seaweed product. Might this substitute for the fern as far as texture and color?
November 23rd, 2008 at 2:44 amBibimbob is my FAVOURITE korean dish! And, Maangchi, you would know how happy I was to have visited Jeonju and taste their bibimbob in one of those exquisite hanok houses. I have no problem finding the ingredients :-) Seoul has many!
November 27th, 2008 at 5:15 amUmshik
November 27th, 2008 at 9:56 amoh, you are living in Seoul! Jeonju bibimbap is awesome. So many different kinds of vegetables and ingredients are used.