The Resourceful Origins Of Bibimbap, Korea's Iconic Rice Bowl

There's something deeply satisfying about tossing all your favorite ingredients into one bowl and calling it dinner — and that's exactly what bibimbap is. This iconic Korean dish is a full feast in a single stone bowl, layering bold flavors, contrasting textures, and fiery heat. Whether or not you've heard of it before, bibimbap has been around for centuries, and its origins were likely borne out of practicality.

To learn more about the classic dish, Food Republic spoke with chef Maricel Gentile, owner of Maricel's Kitchen and author of "Maricel's Simply Asian Cookbook." She explained, "[Bibimbap] may be thought of as a simple rice bowl, but [its] origins are tied to resourcefulness and tradition." She went on to state, "Historically in Korean homes[,] bibimbap was a way to use leftover banchan (side dishes) and vegetables before the New Year. It was essentially a clean-out-the-fridge meal."

The most popular version of bibimbap — bibim meaning mixed and bap meaning rice — in the States is a version of Jeonju bibimbap, served with white rice, beef, and seasonal vegetables such as carrots, spinach, bean sprouts, cucumbers, zucchini, and mushrooms. It's then topped with an egg, sesame oil, and lots of gochujang, a spicy red chili paste. The best part about the dish, however, is its customizability — in fact, many variations exist, such as dolsot bibimbap (served in a heated stone bowl) or hoedeopbap, a seafood version with raw fish and veggies. According to Gentile, "if every Asian cuisine has its version of [fried rice, then bibimbap] is Korea's entry to that category."

If you've been needing an excuse to clean out the fridge, what better way to do so than by making bibimbap? To go the traditional route, start with fresh white rice. Chef Maricel Gentile suggested short-grain rice "for a slightly sticky texture," although brown rice or even cauliflower rice can substitute.

Then, prepare your meat. Chef Gentile instructed, "Bulgogi Beef (marinated beef) is classic, but tofu, chicken, or seafood work — make it your own." The savory umami of thinly sliced marinated beef works perfectly in this dish, but no matter what protein you choose, just make sure it's sliced thin or cut into small pieces.

Since bibimbap relies on lots of vegetables to give the dish flavor and texture, prepare them ahead of time for maximum efficiency (the veggies are meant to be served at room temperature, anyway). "Mix fresh and pickled vegetables for crunch and depth. Common is julienned carrots, spinach, mushrooms, bean sprouts, [and] zucchini," Gentile informed us.

Don't forget to add seasoning, as the trick to a better rice bowl is aggressively seasoned toppings. As for the sauce, mix together gochujang, soy sauce, sesame oil, rice vinegar, and sugar for a spicy kick, or make gochujang barbecue sauce for a unique topping.

While the dolsot version is typically found in restaurants, you can also make your own hot stone bibimbap at home by using a stone or ceramic bowl and popping it in the oven for 10 minutes before assembling your ingredients. Or, simply use a cast iron skillet for similar results. "The heat from the stone bowl cooks [the raw egg] as you mix it with the other ingredients," said Gentile. Plus, it will result in deliciously crispy rice at the bottom.