I take a liberal view toward the composition of bibimbap. There are some essential elements but ultimately it depends on what I have in the fridge; it’s one of those leftover-scraps-odds-and-ends meals in our household.


Two RICE cups (180ml, 3/4 cup, 6 oz) of short grain rice, Calrose or Japanese, doesn’t matter. Yields 4 rice cups cooked.


One portion of my Gochujang Sauce.


One pound of meat. I like pork marinated according to http://beyondkimchee.blogspot.com/2010/11/bulgogi-eternal-korean-beef.html. You can use thinly sliced pork or beef if you can get it, I live in Wisconsin and am not competent enough to slice the meat as thinly as I’d like. There’s no way I’d get a sukiyaki or carpaccio style thin cut meat here, so I usually end up using ground pork or beef, which turns out well.


This post is a pretty good guide to veggies you might want to include, but it really depends on what you have in the fridge; this meal can be so cheap and still turn out delicious. I always include spinach, and at least one pickled item (daikon, kimchi, cucumber). I also like to saute mushrooms with garlic, sweet chili sauce, and either some dark soy sauce or black bean sauce. Tofu is also great.


Top it all off with a sunny side up egg, yolk runny. Garnish with cilantro and green onions.

If you are using a ground meat, one thing I like to do is marinate the ground meat according to Beyond Kimchee’s bulgogi recipe, slice or dice 1/2 a large onion and marinate that as well. Brown the meat, and put the cooked rice into the pan after the meat is browned to soak up any juices. This is also helpful if you are using leftover rice that needs to be reheated, and imbues the rice with great flavor.

There’s no recipe because the variations are infinite, this is a dish made for experimenting with.