162 South Korea – Bibimbap

162 South Korea - Bibimbap


This might just look like a bowl of vegetables but its much more. Crowned by an egg and supported by a bed of short rice, this is a dish to be appreciated. Simple ingredients tied together by a simple Gochujang sauce. This sauce is pure magic in the flavor it brings. While you can interchange any of the vegetables with what you like or have on hand. You could add any meat to this and you would not be disappointed. The Gochujang sauce will bring them all together into something special. I am looking forward to trying this sauce in place of where I would usually use store bought hot sauce. 


Cooked Short Grain Rice – 1 cup

Carrot – 30 grams

Zucchini – 30 grams length of your pointer finger

Red Cabbage – 1 leaf

Lettuce – 3 leaves

Gim – 4 crisps (I used Sushi Nori)

Shiitake mushrooms – 2

Bean sprouts – 1 cup (I choose to keep them raw)

Egg – 1

Gochujang Sauce

Gochujang – 2 teaspoons

Soy sauce – 1 teaspoon (I used tamari)

Sesame oil – 1 teaspoon

Garlic – 1 teaspoon

Vinegar – 1/2 teaspoon

Sugar – 1/2 teaspoon

Sesame seeds – 1/2 teaspoon


Prep Bibimbap Ingredients

Julienne Carrot, Zucchini, Cabbage, Lettuce and Gim. Cut Shiitake Mushrooms into thin slices as well.

Cook Ingredients

FOR BEAN SPROUTS – Fill a pot with water. Season the water with a few shakes of salt. Place your soybean sprouts into the water. Then place on high heat. When it comes to boil, immediately drain and rinse under cold water. Set aside

FOR ZUCCHINI, CARROT AND MUSHROOMS – For each vegetable, repeat the following steps: Put a frying pan on medium-high heat. Put some oil in. Once the pan is hot, place the vegetable in. Season with salt. Stir-around for 1-2 minutes until the vegetable begin to soften-up. Then place onto a plate and set aside.

Make Bibimbap Sauce

Mix all of the ingredients listed under ‘Gochujang Sauce’

Place one cup of rice at the bottom of your bowl. Then neatly arrange each vegetable (carrot, zucchini, cabbage, lettuce, shiitake mushrooms, gim, soybean sprouts) on top of the rice. Place a fried egg in the middle (optional). Then place a few scoops of the bibimbap sauce over the top.

Then thoroughly mix the sauce in with all of the ingredients.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

One thought

  1. Marty, I’m so glad you publish this recipe with the added bonus of the special sauce! This is my favorite Korean dish and I have had it many times at Korean restaurants, however I could not make it at home without the sauce! Thank you 😊

    Liked by 1 person

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