vegetables and seasonings essential to authentic and flavorful bibimbap. Just buy a few fresh vegetables and/or meat from
your local store and you are ready to go!
You may ask, “why haven’t I seen these mountain vegetables even in Korean restaurants?” That’s because quality Korean
mountain vegetables are expensive and difficult to source. So most restaurants in North America avoid using them.
However, proper traditional bibimbap in Korea always includes at least one, if not all, of these mountain vegetables.
The dried vegetables in this kit are not dried for the purpose of creating this kit. It is a normal practice for Koreans to buy
the mountain vegetables in a dried format and soak them overnight before cooking. All ingredients in this kit are carefully
selected based on quality and flavor to create the most delicious and healthy bibimbap. Absolutely no chemicals or flavor
enhancers are added.
Making bibimbap is an art in itself, and requires patience and care. It can also be a chance to unleash creativity by adding
a new topping with your own flare. We hope you enjoy the journey as much as your final creation! To make this easier, we
have more detailed info, tips and Q & A below. If in doubt, give us a shout at contactus@crazykoreancooking.com.
Unless the email is sent to a wrong address, you should receive a reply in 1-2 days.
We look forward to seeing the photos of your beautiful creations. Post your bibimbap photo using #CrazyKoreanCooking
to Twitter, Facebook, Pinterest & Instagram for a chance to win a set of stone bowls.
Happy cooking! Oh, don’t forget to soak dried vegetables the night before!
~ Crazy Koreans
The bibimbap kit recipe book suggests carrot, gray squash and beef for additional fresh ingredients. You can add other
fresh vegetables you love instead. Other ingredients commonly used in traditional bibimbap include: soy bean sprouts,
mung bean sprouts, spinach, eggplant, cucumber, pear and Korean radish. When choosing optional toppings,
consider red and green colors and crispy texture to contrast those included in this kit.
For cucumber, pear and Korean radish: Simply cut them into thin strips (julienne) and lightly saute in sesame oil
with a pinch of salt.
For other toppings, see below:
http://crazykoreancooking.com/recipe-search/namul
1. Can I make bibimbap with this kit alone, without buying additional fresh ingredients?
Yes. You can still enjoy delicious bibimbap without additional ingredients. If you don’t add gochujang (red chili paste) at
the end, it will be basically Sachal Bibimbap (Temple Bibimbap), which originates from Korean temple cuisine. Korean
temple cuisine is vegan and does not include any stimulating herbs and spices like garlic. It is famous for being one of the
healthiest diets.
2. Any suggestions for a protein-rich topping for vegetarians and vegans?
Tofu is obviously a great choice. Use the same seasoning and cooking method as beef. Another option is to add veggie
burgers on top. You can season the veggie burgers with the base seasoning. You can also add your favorite beans when
you cook the rice. Since beans take much longer to cook, pre-cook the beans first before adding to the rice. Although it
is not a traditional practice, you can also braise beans in soy sauce and use it as a topping.
3. What do I do with left overs?
Bibimbap is best eaten immediately after cooking. In its final form bibimbap may last for a day in the fridge. If the cooked
and seasoned toppings haven’t been touched and are stored separately in the fridge, they may last longer. You can serve
the cooked toppings as a side dish for the next meal. Blanched but not seasoned vegetables can be kept in the freezer
for long term storage.
4. How do I store unused dried vegetables?
Avoid direct sunlight and store in a cool and dry place. Once opened, seal tightly to store. You may also freeze it after
blanching in boiling water with some salt.
5. Can I cook all ingredients at once?
There are three reasons why ingredients are cooked separately. First, it allows you to create a killer presentation. If you
mix everything up, it won’t look as beautiful. Secondly, ingredients get cooked at different speeds. So, you may end up
with some things undercooked or others overcooked. Thirdly, when you cook things together, the flavors can be infused
to create a different flavor than the intended one. However, we are not going to discourage you from experimenting and
adapting the recipe to your liking. After all, cooking is a creative process!
6. Not all the toppings are hot after following this recipe. Is that normal?
Traditionally, the veggies (namul) on bibimbap are not supposed to be hot. Namul are room temperature side dishes that
you can also use in bibimbap. If you prefer everything to be hot, use stone bowls (or other stove-safe bowls) and add
all the toppings when you pre-heat the bowl and rice. Leave the whole thing on the stove on low heat for a while, with a
cover or a lid. Some suggest putting the whole thing in the oven for a while.
7. Why is bibimbap served in a big bowl and how many people can I serve with one bowl?
Bibimbap bowls (regular or stone bowls) are traditionally for individual servings (meaning one bowl is for one person),
though they are big. But, that doesn’t mean you have to fill up the bowl to the top if you are not a big eater. Big bowls are
used because it’s easy to mix things up without making a mess. If you don’t care too much about following the tradition,
you can use a fully filled bowl as communal bowl to feed 2-3 small eaters.
8. Do I have to use a dolsot (stone bowl) for bibimbap?
No, bibimbap can be served in a regular bowl. But, sizzling dolsot (stone bowl) bibimbap is definitely a step up in terms of
taste and presentation.
9. How can I make sizzling dolsot (Stone Bowl) Bibimbap with this kit?
It’s super easy. Just buy stone bowls and make bibimbap following the instructions. The only difference is that you leave
the stone bowls with rice on the stove on low heat until it forms a golden crust at the bottom.
10. What is a dolsot (stone bowl) and where can I buy one?
“Stone Bowl” is the common North American name for the sizzling bibimbap bowl, directly translated from “Dol Sot”
bibimbap. Natural stone bowls are mostly used in restaurants for the unique look, but many Koreans use ceramic
stoneware at home for its ease of use and sanitary benefit. In terms of function, it performs just like natural stone. One
primary example is its sizzling effect. Buy stone bowls here.
11. Why can’t I get the crunchy crust at the bottom even though I am using a stone bowl?
There are two possible reasons for this. ONE, you may be using the wrong type of rice. For all Korean cooking, use short
grain rice. (It’s also called sticky rice. Koreans and Japanese eat this type of rice). Other types of rice may not be sticky
enough. Also, your rice can be cooked too dry. TWO, you may just need to leave your bowl on the stove for a longer time.
It takes awhile to pre-heat the dolsot, so you probably want to leave the rice in the bowl for 10-20 min. Always use the
lowest heat and check it frequently to prevent burning.
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