Mixed rice bowl with beef (Bibimbap) from Korean Food Made Simple (page 107) by Judy Joo

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Accompaniments: Gochujang sauce (Chogochujang)

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

  • Yildiz100 on November 29, 2018

    Made this sauce again, cut the sugar in half and added a tiny bit (1/4 to 1/2 tsp) of apple cider vinegar. The sweetness was well balanced in this version.

  • Yildiz100 on July 10, 2017

    I made bipbimbap using components of several recipes (indecisive). From this recipe I used the vegetable seasoning, the chogochujang, and the rice making technique. I used the seasoning on just the mushrooms and zucchini and thought it was fine, but just sesame oil and garlic was just as good for most of the veggies. I used the rest on a piece of salmon in the oven and it was delicious. The rice technique worked perfectly. Gochujang sauce was a bit too sweet.

  • Rinshin on August 01, 2016

    I make bibimbaps every few months. This is perfectly fine tasting bibimbap. . I did not make the rice from this recipe and made all the vegetables ahead of time since I did not want to rush through in the end. Right before serving, I cooked the beef and made the eggs. The vegetables just heated through in the microwave. I like the fact that you can use one sauce ingredient to make all the vegetables individually

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