this post was submitted on 12 Jan 2026
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Bibimbap is a rice bowl with warm toppings that are mixed right before eating (pic is pre-mixed) and typically a soft fried egg and some Gochujang (Korean chili paste) to make it saucy. Not a strict recipe, you can use whatever you have in the fridge.
For this version, I used different types of vegetables (carrots, radish, zucchini, cabbage, bell pepper, leek) that I cut into cute little shapes, before stir-frying them separately with different seasonings (soy sauce, mirin, vinegar, sesame oil, chili flakes, and Gochujang in different combinations).
No mung sprouts? no little stringy mushrooms? Just kidding points for vegetarian. Some regions do bulgogi or even seafood variations. And my personal favorite is a little fresh red leaf lettuce. The cold cool snap just adds that bang.
Don't like the sprout but usually do add mushrooms (if I have any at home).
Ooohhh yeah! I love me some cute little shaped veggies in my minestrone.
Damn I though the bottom of the rice had to be crispy. Master Chef lied to us. Unbelievable.
Yeah, I live near a restaurant that does Dolsot Bibimbap, served in a sizzling hot stone bowl. Would recommend.
In restaurants, it's often served this way (in a hot stone bowl), but it's not necessary. We also have a really good Bibimbap place near us that also doesn't use stone, and it's still absolutely delicious.
Thanks for the perspective. It looks delicious.