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Korean Bibimbap Recipe VIDEO

Dolsot Bibimbap and regular bibimbap are the same thing. It accepts the style of serving. The usual Bibimbap served only on a regular bowl, while Dolsot Bibimbap served on a pot of stone.

Dolsot means a stone pot in Korean.

Bibimbap means Korean mixed rice with meat and vegetables.

So do not hesitate to make this Bibimbap Korean recipe for a healthy and low-calorie meal, which, even if you change it a little, will still be delicious.

Bibimbap is one of the favorite Korean meals and is quite easy to do. Just follow our Korean Bibimbap Recipe Video, and you’ll have a tasty meal in no time.

Korean Bibimbap INGREDIENTS


•1Tbsp = 15ml
•1 tsp = 5ml

Gochujang Meat Sauce
⁃2 Tbsp gochujang
⁃100g (3.5 ounces) beef mince
⁃1 Tbsp baked sesame seed – crushed (or other roasted nuts – crushed)
⁃1 Tbsp sesame oil
⁃1 Tbsp sugar
⁃3 Tbsp soy sauce
⁃1 tsp minced garlic

⁃1/2 carrot (or 1 small carrot)
⁃150g bean sprouts
⁃1/2 zucchini
⁃2 serving portions of steamed rice (sticky Korean rice)
⁃2 eggs
⁃30g shiitake mushroom (or any other mushrooms)
⁃3/4 tsp fine sea salt
⁃Some cooking oil to fry the zucchini, carrots, mushrooms, and eggs. (Oils without strong flavor such as canola oil; I recommend sunflower seed oil or rice bran oil).

Korean Bibimbap DIRECTIONS

  1. For Gochujang meat sauce, first, prepare the meat on medium heat with sesame oil. When cooking the meat, add all other ingredients, except for roasted sesame seeds. Boil till the sauce thickens. Add roasted sesame seeds – crushed. (or other roasted nuts – crushed)
  2. Wash all vegetables, peel, cut into short, thin strips the carrots, zucchini, and the mushrooms. Cook all vegetables separately in the next order with a pan / wok, on high heat.
    • Heat the pan on high heat and stir. Fry bean sprouts with some cooking oil (1/2 tablespoon of sugar) and 1/4 teaspoon of sea salt until they become transparent (2 to 3 minutes).
    • Add cooking oil (1/4 teaspoonful) and 1/4 teaspoon of salt to the carrots, cook quickly until the carrots become slightly transparent and soft. (1 to 3 minutes).
    • Add cooking oil (1/4 teaspoon) and 1/4 teaspoon of salt to the zucchini, cook until the cucumbers become transparent and soft. (2 to 3 minutes).
    • Add cooking oil (1/4 tbsp) and 1/4 tablespoons of salt to the mushrooms, cook until all mushrooms are cooked. (2 to 3 minutes).
  3. Make the fried eggs.
  4. Put the rice in a bowl, put the assorted vegetables, Bibimbap sauce and egg on the top of the rice and serve.
  5. Combine all the ingredients and enjoy your Korean Bibimbap!

Read: Korean Star Diets Plan

Korean Bibimbap Recipe VIDEO

What do you think about our Korean Bibimbap recipe? Tell us what kind of Korean food you like the most, and we’ll add a recipe for it on our site as soon as possible.

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