Korean Bibimbap at Home: Namul, Sauce and Toppings

Bibimbap (비빔밥) means "mixed rice": a bowl of warm rice topped with seasoned vegetables, a little meat or egg, and a spoonful of spicy-sweet sauce, all stirred together right before eating. It is one of the most searched Korean recipes in the world, and the good news is that Korean bibimbap at home does not need a restaurant stone pot. Here is how to build a great bowl — namul, sauce, toppings, and a fast shortcut.

What goes into bibimbap?

A bibimbap bowl has three parts:

• Rice — short-grain white rice, or a mix with brown rice or grains.
• Namul — vegetables that are blanched or sautéed and seasoned lightly with salt, garlic and sesame oil. Common choices are spinach, bean sprouts, carrot, zucchini, mushrooms, bracken fern (gosari) and dried radish greens.
• Sauce and toppings — gochujang sauce, a fried egg, and sometimes seasoned ground beef, plus sesame seeds and crumbled roasted seaweed.

There is no single "correct" set of vegetables. Many Korean families make bibimbap with whatever namul is left from dinner — that is part of its charm.

Tips for better bibimbap

• Season each vegetable separately so the flavors stay distinct, then let them meet in the bowl.
• Squeeze blanched greens well. Watery namul makes the rice soggy.
• Mix colors — green, orange, white and brown — for a bowl that looks as good as it tastes.
• Use warm rice. It helps the sauce and sesame oil spread evenly when you mix.
• Want crispy rice? Heat a little sesame oil in a heavy pan or cast-iron skillet, press the rice in, add the toppings, and leave it on the heat until the bottom turns golden — a home version of dolsot bibimbap.

Bibimbap shortcuts from Premium K

Korean Bibimbap Veggie Mix — Mulberry Leaves (30g)

Dried mulberry leaves mixed with crown daisy, bracken fern, radish, carrot and mushroom, made with Korean-grown vegetables by Gurye Uncle. Put the mix on top of rinsed rice in your rice cooker, cook, then stir it through — the namul cooks right along with the rice. See Mulberry Leaves Veggie Mix.

Korean Bibimbap Veggie Mix — Aster Yomena (30g)

Korean aster greens (ssukbujaengi) with amaranth greens, radish and carrot, inspired by the Jirisan mountain region. Prepare the dried vegetables, mix with warm rice, and season to taste. Mushroom and radish-leaf versions are also available. See Aster Yomena Veggie Mix.

[Piagol Miseon] Glutinous Rice Gochujang (1kg)

Korean chili paste made with glutinous rice, from Piagol Miseon. A good gochujang is the base of bibimbap sauce, and a 1kg tub covers many bowls (and plenty of stews and stir-fries). See Piagol Miseon Gochujang.

How to make bibimbap at home

Bibimbap sauce (for 2 bowls): 2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar or syrup, ½ tsp minced garlic, 1 tsp toasted sesame seeds, and 1–2 tsp water to loosen. Stir until smooth. For a milder sauce, add a little soy sauce and less gochujang.

1. Make the namul. Blanch spinach and bean sprouts, squeeze dry, and season each with a pinch of salt, garlic and sesame oil. Sauté julienned carrot and zucchini separately with a little salt. (Or skip this step and cook rice with a dried veggie mix.)
2. Cook a protein if you like. Stir-fry ground beef with soy sauce, a little sugar and garlic, or use tofu for a meat-free bowl.
3. Fry an egg sunny-side up so the yolk stays runny.
4. Build the bowl. Add warm rice, arrange the namul and protein around the top, and place the egg in the middle.
5. Finish and mix. Add a spoonful of sauce, a drizzle of sesame or perilla oil, sesame seeds and crumbled seaweed. Mix everything well and eat right away.

Related: How to Make Korean Gimbap (Kimbap) at Home

Where to buy bibimbap ingredients in the U.S.

Pick up namul mixes, gochujang and sesame oil at our store in LA Koreatown — 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM) — or order online:

• LA Koreatown: free same-day delivery on orders of $49 or more
• California: free shipping on orders of $99 or more
• Mainland U.S.: free shipping on orders of $149 or more
• Dried veggie mixes and gochujang are shelf-stable and ship right after you order. Refrigerated and frozen items ship every Monday and Tuesday (PT).

FAQ

What is in a bibimbap sauce?

Most bibimbap sauce is gochujang mixed with sesame oil, a little sugar, garlic and sesame seeds, thinned with a splash of water.

What vegetables go in Korean bibimbap?

Spinach, bean sprouts, carrot, zucchini, mushrooms and bracken fern are classic, but any seasoned vegetables (namul) work.

Can I make bibimbap without a stone bowl?

Yes. A regular bowl works for everyday bibimbap. For the crispy bottom of dolsot bibimbap, use a heavy skillet with a little sesame oil.

Is bibimbap vegetarian?

It can be. Leave out the beef, use tofu or just egg, and check that your sauce ingredients fit your diet.