Bibimbap from The Wok - Recipes and Techniques (page 246) by J. Kenji López-Alt

  • roasted sesame oil
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  • EYB Comments

    Can substitute shoyu for light soy sauce, mung bean sprouts for soybean sprouts, and fried eggs for egg yolks.

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

Accompaniments: Bibimbap sauce

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 shoyu for light soy sauce, mung bean sprouts for soybean sprouts, and fried eggs for egg yolks.

  • joeljkp on April 21, 2026

    Used this recipe to make homemade bibimbap for the first time, after loving it at restaurants many times. It turned out great, and wasn't as difficult or time-consuming as it looks at first glance (all those steps!). I served with the crispy rice, which was an easy extra step. Used scrambled eggs instead of fried.

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