Crunchy Bibimbap

This version of bibimbap distinguishes itself by its crunchiness and a faint sourness. It’s very addictive and a good choice for the warmer months. The veggies in this version are carrots, soybean sprouts, daikon radish, cucumbers, and shiitake mushrooms.


Stock up on some of these ingredients at the Korean grocery store. See here for a general list of some items you might want to have on hand when cooking Korean.

  • 1 daikon radish, peeled and julienned (try specialty stores if you can’t find one at your grocery store)
  • 3 carrots, peeled and julienned, or 1 bag of pre-julienned carrots
  • 3 cucumbers, peeled, halved, seeded, and sliced into thin half-moons
  • 1 bag of soy bean sprouts (not mung bean), 2 bags if you want a lot for leftovers.
  • 10 rehydrated shiitake mushrooms, sliced, or use 1 cup fresh shiitake mushrooms, sliced
  • 3 eggs
  • 2 scallions, chopped
  • Sesame oil
  • Rice vinegar
  • Fresh ginger
  • Korean roasted sesame seeds
  • Korean crushed red pepper flakes
  • Korean rice (if you can’t find Korean, use sushi rice)

Bibim Sauce

Alter the amount of Korean red pepper paste you use to raise or lower the heat. Mix the ingredients in a medium-sized bowl and whisk until smooth.

  • 4-6 T Korean red pepper paste (gochujang)
  • 2 T rice vinegar
  • 2 T apple juice (optional)
  • 2 T dark sesame oil
  • 1/2 T honey
  • 1/2 T sugar, or to taste


  1. Salt the daikon radish while you prepare the other ingredients to remove excess water.
  2. In a separate bowl, salt the cucumber to remove excess water.
  3. Start cooking the rice.
  4. Boil the soybean spouts for 10 minutes. When finished cooking, mix with 1 T of Korean crushed red pepper flakes (less or more depending on your tastes), 1 T of sesame oil, the scallions, salt, and 1 T sesame seeds. You can adjust the seasonings to your taste
  5. While the radish and cucumber are salting and the soybean sprouts are cooking, prepare the bibim sauce, carrots, and mushrooms. Mix the bibim sauce. Julienne the carrots, then sauté in sesame oil for 2 minutes. Add salt. Set aside. Prepare the mushrooms (if using dried mushrooms and are pressed for time, you can boil them until rehydrated). Saute in sesame oil until browned. Add salt or (a very small amount of) soy sauce. Set aside.
  6. Prepare the radish. Drain and gently squeeze out extra water. Toss with 2 T sesame oil, 2 T rice vinegar, 1 T Korean red pepper powder, 2 T sugar, 1 T sesame seeds, and ½ T finely minced ginger or ginger paste. Taste to adjust seasonings.
  7. Prepare the cucumber. Drain and gently squeeze out extra water. I prefer using a cheesecloth and squeezing the cucumber in batches to remove as much water as possible. Add 1 T of the bibim sauce, 1 T sesame seeds, 1 T sugar, 1 T sesame oil. Adjust seasonings to taste.
  8. In sesame or canola oil, cook the eggs sunny-side up, leaving the yolks runny and intact. If you like your eggs thoroughly cooked, I recommend scrambling them instead.
  9. In the largest serving bowls you have, add rice. Let individual diners arrange the separate ingredients in their bowls (about 2 large spoonfuls of each ingredient). Drizzle with sesame oil. Add a dolup of the bibim sauce and thoroughly mix. Alternatively, you can mix all the ingredients yourself in a large pan.

Depending on how many people you are serving, you will most likely have leftovers of individual veggies. Store separately. Once the veggies are made, bibimbap is very easy to throw together the next day. Don’t worry if you only have some of the veggies left; you can make a simplified bibimbap or add new veggies.

See also Basic Bibimbap.




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