Classic Korean Bibimbap

Korean Bibimbap Recipe
The Spruce
Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
527 Calories
8g Fat
103g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 527
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 95mg 4%
Total Carbohydrate 103g 37%
Dietary Fiber 8g 27%
Protein 13g
Calcium 121mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use this recipe to make arguably the best known Korean dish around the world: bibimbap. What makes this meal stand out? Not only is it a Korean classic, but it's also delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. That means if you're a typical American or Westerner who can't handle foods that are extremely spicy, homemade bibimbap is the dish for you since you can easily lower the spice load.

The bottom line is that if you're a true fan of Korean cuisine, you should know how to make this dish, or at least try it. Bibimbap is to Korean cuisine what apple pie is to American cuisine.  To eat, add a small amount of oil and desired amount of gochujang to your finished bowl and mix everything together with a spoon.


Click Play to See This Classic Korean Bibimbap Recipe Come Together


  • 2 cups medium-grain Korean rice (or Japanese rice)
  • 1 large cucumber (sliced into thin strips)
  • 1 1/2 cups spinach (parboiled and squeezed of excess water)
  • 2 tablespoons sesame oil (divided)
  • 2 teaspoons salt (divided)
  • Dash of sesame seeds
  • 1 1/2 cups bean sprouts (parboiled and squeezed of excess water)
  • 2 carrots (julienned)
  • 4 shiitake mushrooms (rehydrated if dried and then sliced)
  • 1 zucchini (sliced into thin strips)
  • 1/2 pound meat, optional (both raw and cooked ground meat work well)
  • Optional: Fried egg
  • Serving suggestion: Gochujang (red pepper paste)

Steps to Make It

  1. Gather the ingredients.

    Classic Korean Bibimbap ingredients
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  2. To begin, you'll need to cook the rice in a rice cooker or on the stove. If you don't want to use Korean or Japanese rice or are being health conscious, you can try brown rice instead. This will affect the flavor, of course.

    Cook rice on stove
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  3. Next, give the cucumber strips a saltwater bath for 20 minutes.

    Add cucumber strips to saltwater
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  4.  Drain the cucumber strips using a sieve.

    Drain cucumber strips
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  5. Then, season spinach with 2 teaspoons sesame oil, 1 teaspoon salt, and a dash of sesame seeds.

    Season spinach with sesame oil, salt, and sesame seeds
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  6. Season bean sprouts with 2 teaspoons sesame oil, 1 teaspoon salt, and a dash of sesame seeds.

    Season bean sprouts with sesame oil, salt, and a dash of sesame seeds
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  7. You'll then need to sauté the carrots with a dash of salt.

    Saute carrots with salt
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  8. Next, sauté the mushrooms with a dash of salt.

    Saute mushrooms with salt
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  9. After that, sauté the zucchini with a dash of salt.

    Saute zucchini with salt
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  10. Then, place the cooked rice in a large bowl and arrange vegetables on top.

  11. If desired, beef, egg, or both can be placed in the center.

  12. Serve each helping with small bowls of gochugang and sesame oil.

    Classic Korean bibimbap
    The Spruce

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variations

  • This recipe includes six vegetables, but if that's too many for your liking, you can instead make it with just three or four veggies or with whatever you happen to have in your fridge.
  • Substitute the white rice with brown rice, if desired.
  • Koreans usually eat this rice dish with some beef, but if you're not a fan of red meat, don't despair.
  • You can also top bibimbap with just an egg fried sunny-side-up. The reason this dish is so popular is that it's not only very tasty, but it's also completely versatile.

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