Bibimbop from Korean Home Cooking: Classic and Modern Recipes (page 246) by Sohui Kim and Rachel Wharton

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

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

    Can substitute Swiss chard for kale.

  • CheesyKranskyLove on October 03, 2022

    My go-to bibimbop recipe, it's perfect.

  • Rinshin on January 25, 2019

    Since I am always curious how various authors and chefs here in the US, Korea, and Japan present this dish and had in season yellowtail fish known in Japan as buri, I subbed buri for beef. Sohui Kim says you can use any vegetables in season or available at home. I did that and made various banchan; spinach, carrot with kombu, bean sprouts, onion slices with mushrooms, and cherry tomatoes with daikon sprouts all cooked separately. Made the sauce as written for the bibimbop and it is perfect taste. I loved the use of oily fish like this as it stands up really well with assertive taste overall. After making this with buri, I'd like to try this with other seafood like squid and oysters. This was served with pan fried eggs over easy. Photo posted.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.