Bibimbap: A Korean Staple

There are many dishes that mix a lot of ingredients to create something delicious, but few are as tasty as the Korean dish Bibimbap. 

What is it?

Bibimbap simply means “mixed-rice” in Korean, and that describes the dish pretty well. There are a lot of variations of Bibimbap, but the most common one is rice that’s topped with thinly sliced beef, a lot of different sautéed vegetables, an egg, and several different sauces. When served, the dish is not ready to eat yet. A unique aspect of the dish is that after the person gets their Bibimbap, they have to mix everything together themselves before eating it.

A Korean Tradition

Although Bibimbap has only been around for about 100 years or so, the dish that Bibimbap was based on, Goldongban, is hundreds of years older. Goldongban was a dish that people would make and eat on the eve of the annual Lunar New Year. Goldongban, like Bibimbap, was essentially a bunch of foods that were mixed together with rice and then eaten. Goldongban was a popular dish because it was a simple dish that represented the idea of cleaning out and using all the food that wasn’t used in the year prior. Some theories say that Goldongban has roots in an even older eating tradition, but that’s mostly speculation as of now.


Bibimbap is supposed to be a simple dish to make so here’s a simple recipe to follow when preparing Bibimbap. Cooking the beef well and creating the sautéed vegetables will likely take up the majority of your time, but it’s a relatively simple process to follow regardless. Like the recipe says, the sauces used in Bibimbap can be created at home, too, but of course they are also available to buy at some grocery stores. 

Variations of Bibimbap 

Because of how many ingredients are in Bibimbap, there are a lot of variations based on switching up some of the ingredients. Popular variations to try include switching out the beef strips with chicken or shrimp or using tofu or other mushrooms as part of the vegetable toppings.