Seasoned vegetable rice bowl (Dolsot bibimbap) from The Korean Table - From Barbecue to Bibimbap: 100 Easy to Prepare Recipes (page 137) by Taekyung Chung and Debra Samuels

  • green onions
  • baby cucumbers
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    See recipe for variation with beef. Can substitute mung bean sprouts for soybean sprouts, Japanese eggplants for eggplants, English cucumbers for baby cucumbers, and water for apple juice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet soy base sauce (Jomi ganjang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation with beef. Can substitute mung bean sprouts for soybean sprouts, Japanese eggplants for eggplants, English cucumbers for baby cucumbers, and water for apple juice.

  • treay on June 24, 2025

    I bought this book a couple of years ago and so far all recipes I've tried have been delicious. I love the fact that you can make the basic and dipping sauces from scratch and they give you the option to make a big or small quantity for some of the basic sauces. Also love the section for salads, kimchi and sides, and have made a few of them, all excellent except for the eggplant one - we didn't like it much, unfortunately. I have tried two tofu recipes and they were both fantastic, but so far the dish we loved best was this Bibimbap recipe. I liked the way they give you a choice of sides to go with it, and with the sauces, it was an excellent dish. I don't have the traditional pot to cook the rice in it, and adapted the recipe by frying it first until I got it crunchy and then put it in individual bowls. Delish!

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