Stone Soup Bibimbap Recipe

There’s something fun about bibimbap. It might be the the colourful vegetables, mixing up the ingredients in the bowl, or maybe just because I love saying “bibimbap!” The best thing though, is that bibimbap can be anything you want it to be.

As a kid I was enthralled with the fairy tale Stone Soup. It amazed me how you could start with a pot, a stone and end up with enough delicious soup to feed a village. It’s one of those children’s stories with a thinly veiled moral: share and everyone wins. Bibimbap can be just like stone soup: have each of your friends bring over a different ingredient, then you and your friends can mingle in a bowl the way you’d never do in real life.

Stone soup starts with just two ingredients: a stone and water. To start a bowl of bibimbap, all you need is rice and gochujang. From there, the options are endless: a raw or fried egg, various vegetables, meat or tofu; your bibimbap is up to you.

With leftover grilled pork belly in the fridge, I had to make bibimbap. I knew the smoky, crisp pork belly would taste fabulous with fresh vegetables, gochujang sauce, and a fried slow poached egg. I love the way the egg oozes it’s yellow goodness over everything in the bowl.

Oops! Broke the yolk, but still delicious.

If you haven’t made a slow-poached egg yet, don’t wait any longer! The creaminess of the yolk will make you fall in love with eggs all over again. Fry one up and you’ll get an awesome combination of crisp and creamy. Be careful when you’re frying though, these eggs break easily, which is what you want in your bowl, but not in your pan.

Perfection and a lot of oil. You need a lot of oil so the egg doesn't accidentally break

Bibimbap is delicious, so do your leftovers a favour and bibimbap it up!

Stone Soup Bibimbap Recipe

Japanese rice
meat of your choice
vegetables of your choice
pan-fried slow poached egg, raw egg, or pan fried egg
bibimbap sauce

In a bowl, arrange meat and vegetables over steaming, hot rice. Top with egg of your choice. Drizzle with bibimbap sauce, mix, and enjoy!

Bibimbap Sauce for 2

2 tablespoon rice wine vinegar
4 teaspoons sesame oil
4 tablespoons gochujang
2 tablespoon sugar

Mix rice wine vinegar, sesame oil, gochujang, and sugar until sugar is dissolved.

12 Comments add yours

  1. I will have to try this, I love the name bibimbap :-)

    and I loved the Momofuku-style eggs

    Ooh, Petra, your eggs look fabulous! They’re perfectly creamy and the fried one looks great!

    steph on March 23rd, 2010 at 3:25 pm
  2. Mmmm..gotta love bibimbap! even better when it’s in a hot stone bowl. Thanks for the sauce recipe.

    Yes, I love dolsot bibimbap, all the crispy bits are the best!

    steph on March 23rd, 2010 at 3:26 pm
  3. Looks absolutely divine, especially with that “over the top” slow poach fried egg! But I gotta say, for me, it;s not bibimbap without kimchi….yes, yes, yes, you have the red chilli paste but I really gotta have that cabagge crunch and a bit of the “stink” hehehe

    I visit your blog weekly to see what new wonders you concocted from that cookbook of yours… I’m seldomly dissapointed – keep up the good work!

    Hmm…I never even though to add kimchi, but it would be a wonderful addition to any bibimbap bowl. I must admit, I’ve developed a real love for kimchi based on the book alone.

    Thanks for visiting!

    steph on March 24th, 2010 at 2:35 pm
  4. I love the stone soup metaphor but bibimbap can be pretty boring depending on how you prepare the veggies. Add a little laver (roasted seaweed) and sesame oil. Look up panchan recipes and prepare the veggies that way and you will thank me!

    It’s true, you can definitely dress up bibimbap, especially with panchan!

    steph on March 29th, 2010 at 12:49 am
  5. The fried rice of the Korean world, Bibimbap is a childhood favorite of all of our staff. Though the addition of cauliflower isn’t a normal combo, you are definitely right on with your egg action.

    Muncha muncha

    Once you add a fried egg on top, you add a layer of deliciousness!

    steph on March 29th, 2010 at 11:50 pm
  6. I love the pictures included in the post. I also like the story used and how you seem to have put your own twist on bibimbap. It looks very simple yet elegant and I would love to try this sometime. I also like the hot sauce recipe included. Usually we use the regular Korean hot pepper paste, but adding other ingredients sounds tasty.

  7. This is really a wonderful recipe. Never attempted to make Bibimbap before.

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