Traveling Through Your Taste Buds: Bibimbap


Seoul, South Korea

I’ve written a lot in the past about food and travel. Dining is, by far, my favorite travel activity (and my favorite at home activity…who am I kidding? I love to eat). I wanted to start expanding on the topic, however, by encouraging you all to travel through your taste buds from home. Why not enjoy delicious world cuisine any time you want?

This series will focus on foods from around the world and how you can make them at home. Today I wanted to talk about one of my favorites: Bibimbap, which is a dish from Korea. Bibimbap literally means Mixed Rice, but it’s so much more than that. If you’re new to Korean food, this is a great introduction to the cuisine that I find to be pretty versatile and accessible to most palettes. If you’re a Korean food fan already, then you’ll love having this for dinner at home. If you’ve never tried Korean food before, this is an easy, accessible place to start. So, without further adieu, let’s sit back, relax with a hot bowl of Bibimbap, and imagine ourselves strolling the streets of Seoul. Bon Apetit! (or maybe I should say 잘 먹겠습니다)

I’ve had Bibimbap at many Korean restaurants around town so I was previously familiar with (and in love with) the dish before this cooking experiment. I made a vegetarian version, but you can use your meat of choice. Actually, most of the below ingredients are optional and the dish is totally customizable. If you don’t like carrots, skip them. If you’d rather use zucchini, go for it! That’s the beauty of Bibimbap. Here is how I made it:



  • 4 cups of rice. I used Jasmine rice, but you can use your favorite kind of rice.
  • 6 cups of raw spinach. You can substitute other greens if you prefer.
  • 1/2 tablespoon canola oil.
  • 1 tablespoon sesame oil.
  • Salt, to taste.
  • 1 carrot. Shredded.
  • 1 cucumber. Chopped.
  • Green onions (about 2 stalks)
  • Mushrooms (optional).
  • 1/2 pound firm tofu, drained and cubed.
  • 2 tablespoons chili garlic sauce.
  • 1 tablespoon soy sauce (I used tamari because it’s gluten free).
  • 1 tablespoon brown sugar.
  • 4 eggs.
  • 1/4 cup kimchi. (optional)
  • Sesame seeds, to taste (optional)
  • Sriracha (optional)
  • Any other veggies you like (bean sprouts, corn, shredded cabbage, cilantro, chopped zucchini, etc.)


This recipe serves four, so cut the recipe down or add amounts based on the amount of servings you would like to make.

View this post on Instagram

* こんばんは🌙 * * * 生のベビーコーンが美味しいこの季節🌽 ベビーコーンはヒゲも美味しいんだよ! って聞いたので、モジャモジャに抵抗感持ちつつも、 皮ごと焼いてヒゲ初体験してみました(๑˙灬˙๑) * * * なんと!!甘くて美味しい!!! おヒゲもコーンみたいな味なんですね✨ 今まで当たり前のようにごっそり綺麗に取って捨てていたけど、柔らかくて全然抵抗なく食べられるのね~!! これはびっくり。 * * * ❁今日のおうちごはん❁ #ビビンバ * * * 温泉卵を作っている最中に、タイミング悪く 息子くんに雷を落としてしまったため、、、 大事な卵がトロトロではなくなってしまいました😭 あ〜悔やまれる😭 * * * #晩ごはん#夜ごはん#夕飯#おうちごはん#ビビンパ#石焼ビビンバ#スキレット#深型ココット#クッキングラム#デリスタグラマー#ベビーコーン#ヤングコーン#dinner#homecooking#bibimbap#koreanfood #ごちそうさまでした 😋

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  • Cook your rice in a rice cooker or stove top according to package instructions.
  • Saute the spinach in canola oil (you can add a dash of soy sauce or sriracha if you like). Add salt if desired.
  • Cook the tofu in canola oil, soy sauce, chili garlic, and brown sugar mixture. Add salt if desired.
  • In a bowl, combine the spinach and tofu and place on top of the rice.
  • Top with chopped veggies (carrots, cucumber, green onions, mushrooms, etc.).
  • Drizzle with sesame oil, if desired.
  • Top with a fried egg.
  • Add extras, if desired: kimchi, sriracha, sesame seeds.

There are all sorts of different combinations of Bibimbap that you can make. You can use any combination of meats or veggies that you like, and it’s infinitely customizable. I added some beautiful pictures of various styles of Bibimbap from Instagram throughout this article for you so that you can get a sense for what this dish looks like and includes. Yummy!

Have you tried Bibimbap? What did you think? What are your favorite ingredients? I’d love to try it in Korea someday…bucket list!


Categories: Taste

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