Yangpun Bibimbap
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2 to 3
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Course
Main Course
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Cuisine
Korean
Yangpun Bibimbap
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Learn how to make Yangpun Bibimbap — a quick, easy, and delicious way to use up leftovers while enjoying a classic Korean dish.
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Ingredients
RICE
- 2 to 3 cups Steamed rice
VEGETABLES AND MEAT
- 100 g bean sprout 3.5 ounces, Korean style, salad
- 95 g zucchini 3.4 ounces, Korean style, stir fry
- 115 g radish 4.1 ounces, spicy, salad
- 185 g tuna 6.5 ounces), oil/water, drained, canned
- 2 egg sunny-side up, pan-fried
SAUCE
- 2 Tbsp gochujang (Korean chili paste), or more
- 1 Tbsp perilla oil or sesame oil, Korean
Instructions
- Prepare your choice of ingredients. (Refer to the main post or the note section below for more ideas.) The ingredients list above shows what's displayed in the picture and video. However, there are no set rules. Ideally, it would be nice to include more than three different types of banchan, vegetables, or meat in your bibimbap bowl to enhance the flavor.
- Place a generous serving of rice into a large mixing bowl (yangpun). Arrange your choice of Korean banchan (side dishes), vegetables, meat, and a fried egg on top of the rice. Add gochujang and drizzle perilla oil (or sesame oil).
- Mix everything thoroughly until well combined. Then, dig in and enjoy!
Notes
- OTHER BANCHAN OPTIONS
- ALTERNATIVE INGREDIENTS
- Gosari Namul (Korean Fernbrake Side Dish)
- Sigeumchi Namul (Korean Spinach Salad)
- Oi Namul (sautéed cucumber)
- Oi Muchim (Spicy Korean Cucumber)
- Gamja Bokkeum (Korean Potato Stir Fry)
- Gim (Seasoned and toasted seaweed sheet), crushed
- Kimchi, cut into bite-sized pieces
- Yeolmu Kimchi (Young radish kimchi)
- Cucumber, thinly sliced
- Carrots, julienned, use fresh or lightly stir-fried
- Lettuce or other green leaves, chopped
- Avocado, thinly sliced
- Mushrooms, thinly sliced, lightly stir-fried
- Tofu, firm, pan-fried
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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