Korean Food Guide
Bibimbap (비빔밥)
Mixed rice bowl with sauteed vegetables, beef, fried egg, and gochujang — Korea's most-Instagrammed dish.
Bibimbap means 'mixed rice.' A bowl of warm rice topped with 5-7 seasoned vegetables (carrot, spinach, mushroom, sprouts, zucchini), thin beef strips, a fried egg, and a dollop of gochujang. You mix everything together vigorously before eating. The Jeonju version is the most famous.
Ingredients
- • Rice
- • Spinach
- • Bean sprouts
- • Carrot
- • Zucchini
- • Shiitake mushrooms
- • Beef bulgogi
- • Fried egg
- • Gochujang
Origin
Jeonju, North Jeolla Province. Royal court cuisine that became commoner food in the 19th century.
Best paired with
Sundubu (soft tofu stew) on the side. Korean tea after.
Where to try Bibimbap
- 1.Hankook Jib (Jeonju) — 70-year-old original
- 2.Gogung (Seoul) — most famous Jeonju-style in capital
- 3.Any restaurant in Jeonju Hanok Village
Tips
- •Get dolsot bibimbap (stone bowl) — the rice crisps into nurungji at the bottom.
- •Mix vigorously for 30+ seconds — under-mixed = bland, over-mixed = mush.
- •If too spicy, add the egg yolk first to mellow the gochujang.
Frequently asked
What does bibimbap taste like?
Earthy from sesame oil, slightly sweet, with mild heat from gochujang. Each bite has different vegetables.
Is bibimbap vegetarian?
Yes if you skip the beef. Ask for 'gogi eopi.' The egg is usually included.
What's dolsot bibimbap?
Bibimbap served in a sizzling hot stone bowl. The rice on the bottom crisps into golden nurungji.