Bibimbap, the Korean mixed rice dish that everyone should know how to make.

[@madhumenon]

The version called dolsot bibimbap, made in a hot stone bowl, is even better. It gives the bottom layer of the rice a nice crunch which provides great textural contrast, apart from keeping the food hot. You can try it with a small cast iron pan instead.

[@t.o.4251]

I also thought of a fajita plate.

[@deanr3417]

I was wondering where the crunchy bottom rice was in this!

[@dennismicallef9350]

When you know, you know.

[@TimLewallen]

It's like tahdig! That sounds great!

[@plingploong]

Dolsot bibimbap is on another level

[@aaronryder4008]

I like how Ethan's taste test is basically him devouring the dish he created lol

[@lynchinjesus]

It's his dinner.

[@aaronryder4008]

@@lynchinjesus I am not arguing. I said I like it..

[@ThyAsianMan]

Ethan’s got the biggest bite in the KZbin cooking game.

[@wegotmonkey444]

Haha that's how it should be

[@dionysianapollomarx]

Ain't tasty if you didn't finish the whole thing

[@DoubleU555]

I love the blueprint type of recipes. Really easy to personalize the dish so it doesn't get boring if you eat too much of it.

[@MrFatperson]

He excels at breking down a dish to its fundemnetal components

[@aidenioi1061]

I always love that he mentions the books referenced , and adds elements of food science in his videos.

[@classicpotato3352]

I wanna shave his mustache

[@noxus7462]

@@classicpotato3352 Sacrilege

[@mojonojo3]

@@classicpotato3352 Kinky

[@mgu06]

He tells you why he does things, now just what he’s doing.

[@moomoomachines7193]

I’m so glad my culture’s food is being featured more prominently. Stuff like Bibimbap and Ttoekboki is just amazing and more people deserve to know about it.

[@forthex]

@@carlyellison8498 wokescolding won't make you a better person, or feed you, but go off I guess

[@joejasat]

@@carlyellison8498 ???

[@thelambsauce490]

@@carlyellison8498 wow, you’re so much more morally superior than us….

[@penguinpingu3807]

@@carlyellison8498 I like to call it cultural appreciation, as his is just appreciation of the Korean culture. Cultural appropriation is somebody from a different culture literally steals something from another culture and completely claim it as theirs.

[@jabx1221]

@@carlyellison8498 so wait do you eat any foods from any other cultures at all? If so then you’re a part of that pernicious cultural appropriation

[@SenpaiKai9000]

That gochujang sauce is LIFE

[@kevinyunbro]

찐이다

[@clauteletuby]

yess

[@clauteletuby]

wait i thought u had like a mil sub. ur content deserves more dude

[@bered4894]

Senpai Kai is the bot for cooking channels

[@g.anthonybenjamin281]

I like the Aaron and Claire channel

[@cameronphenix2096]

Ethan Bibimbap: Pickled onions Boiled chicken Sauted pablanos Polish sausage Something shallow fried in a Wok

[@Jeffmorgan1991]

Love the sort of dish where it's a template to add ingredients and make it your own. Appreciate the video and the work thank you!

[@thefrogstronaut]

Another thing I serve at work! We serve them in hot stone bowls and they’re our most popular dish (and my favorite), and I put bibimbap sauce on everything. The veggies we use in ours is carrots, zucchini, bean sprouts, spinach, and then right before serving it’s topped with wet lettuce to make it sizzle and crackle in the hot bowl.

[@willynilly91]

Great video as always! One piece of extra advice for bibimbap newcomers: don't use too much rice. The rice is important for tying the dish together, but the real stars are the veggies.

[@MarianMetanoia]

Solid advice.

[@CalCalCal6996]

As a white guy who married a Korean I can attest this recipe is 100% what her dad taught me. The only thing he might've balked at is using the toasted sesame oil in the pan for the spinach. Typically you only add the toasted sesame oil after you remove from heat but idk how important that factor is at all. Great recipe! Love the videos man

[@obsidianwing]

the sesame seed oil is heat sensitive and lose its wonderful smell and taste when its getting too hot. I use it as toping in the end

[@jennifergraham3752]

I was thinking that too when he put the sesame oil into the warm wok!

[@joshuaread1563]

What if you did pure sesame oil in the pan rather than toasted; would that be more appropriate ?

[@yaroslavbolotov7653]

The best part of Bibimbap is the stone bowls, since they let the rice get nice and caramelized.

[@CookingWithCas]

Great video as always, Ethan - loved that you provided a decent amount of context and explanation on what the dish even is (bonus points for even mentioning Korea a single time), that you didn't even start cooking until half way through, and not trying to make the dish "better" or "perfect". It IS just this modular dish that can be whatever you need it to be. Cheers bud

[@user-cp6mj7sx3o]

Dude how did you know that I was wanting to make this dish today.. Always surprised by the variety of dishes that you present, and how you're able to break the recipe down to such a simple level. Great content!

[@jonnydobos]

Easily my favorite cooking youtuber for stuff I’ll actually make. Best part is still you crushing what you made showing how truly good it is

[@BuzzLiteBeer]

Each cookbook will be different but I personally prefer more traditional blanching of ingredients instead of stir frying (except maybe the beef, which I can't imagine blanching). Using unrefined sesame oil as a finishing oil is a lot nicer IMO than stir frying all the ingredients in sesame oil (the high heat drives off all the volatile aromatic flavors of the sesame oil).

[@tigerjonn]

Im korean, and for some reason, I love lettuce in my bibimbap... You know the green leafy lettuce the Korean people use as a wrap for Korean bbq... I chop that up and put it in with all the other meats and veggies and make it spicy...

[@jamiek2288]

Absolutely amazing! Thank you for featuring our food. You nailed it!!!! I love the pickled element of it because my mom always adds kimchi in it for a punch of fermented flavor (my fav is yeolmu kimchi bibimbap). One piece that will make it better is a light drizzle of sesame oil on top of the assembled dish. It's essential that you have something that will help the sauce, the rice and the veggies to mix well together. I know you added sesame oil in the spinach, but still never forget the sesame oil at the end. It will make it so much better. Thanks again. I am subscribed now :)

[@DougKent]

Thanks!

[@forthosewhoHUNGER]

I learned about Bibimbap when I lived innJapan 33 years ago! My host family served it frequently and we ALL loved it as much as Curry Rice! Korean food is THE BEST! So wonderful.

[@Geotiger123]

Great video! I wouldn't suggest going out of your way to make Bibimbap unless you have leftover veggies. Typically Bibimbap is made when you have leftover/extra banchan (veggies side dish). It would be awesome if you covered common banchan which is most of korean's diet, and it would heavily complement this video.

[@yoonit78]

This is a very approachable version for those beginning to dabble w/ Korean cooking. Looks tasty! The 4 goto namul in my house growing were always soybean sprouts, spinach, spicy julienned radish, and gosari (dried fiddlehead fern).

[@jennifergraham3752]

I’ve always wanted to try fiddlehead fern!

[@violetqueen450]

I finally got some gochugang, after seeing it in multiple recipes online. Can't wait to try this sauce!

[@joshuacooksthendraws]

Bibimbap is one of my most favorite comfort foods! I made a video on my attempt on making bibimbap and was surprised by how much work it takes. haha.

[@wafflemelon]

Everytime I have been craving something, you end up coming out with a video of exactly what I want, its like you know..

[@ErickJPeralta]

I absolutely adore Ethan's videos, this one is definitely a gem and something I'm dying to make soon, Ethan does a great job at presenting dishes from across a myriad of cultures in a really respectful way, managing to add twists that make it realistic for us to cook while managing to stay true to the recipes roots. Keep up the great work!

[@joshjacobs4073]

Ethan is one of those handful of channels that I'll like the video quickly then come back later to watch it when I have time. Keep on growing man, wish you nothing but success!

[@ljj926]

I made this with 96/4 LGB and cauliflower rice. It was still very good, filling, and low calorie. Fantastic!!!

[@JackOboyle1]

This recipe looks so customizable! I’ll have to make it soon.

[@tklfutura]

Nice. Your video makes this dish Super approachable . Thanks

[@TheCouchpotato00]

I love the production value of your videos. The references, the calorie estimations, giving alternatives and ideas to make things vegetarian/vegan. I've been here for a long time and I dont regret a single minute spent on your channel.

[@wesleychaffin4029]

If you live near an h mart you can make this dish insanely fast as they have a lot of the constituent parts as premade deli style items

[@legendarygary2744]

Gotta say that you got me to measure stuff by weight most of the time and it is honestly such a time saver, as well as a good way to save on dishes. When everything is going together, measuring by weight not only is more accurate, but also saves time and saves a LOT on cleanup later since there isn’t a mountain of dirty measuring cups.

[@izaskuncaro5662]

I'm gonna to try this sauces, i've always use plain gochujang for my maanchi's bibimbap

[@lonelydriver6154]

got to have this in a stone bowl at a korean diner when i was living in san francisco. one of my favorite breakfast dishes

[@CriticalEatsJapan]

We sometimes have this for school lunch ---it's one of the good days 👍

[@aalekhine5109]

Amazingly simple, and yet perfection!

[@YOOXICMAN]

Nice!!

[@Champalampa]

I just made this and this might be my new go to. Delicious!

[@kevinwhite6176]

I love bibimbap. Not gonna lie, it's a lot of fuss to make all the side veggies, though it's worth it. What you really, really want and is maybe hard to do at home, is dolsot bibimbap, which is in a hot (dangerously hot) stone bowl that kind of caramelizes the rice at the bottom while you eat down to it.

[@anaadler357]

I love these bowls. One of my go to additions is kimchi. My protein of choice is chicken. I also love to add julienned pickled beets, green onions, and button mushrooms. I make a delicious ginger and sesame sauce drizzled over the rice and vegetables and I top it off with an egg sunny side up. I also cut up some fresh pineapple served up in a small bowl on the side. This adds a different texture to the meal. I finish my meal with an iced hibiscus tea slightly sweetened with coconut milk. My family looks forward to this meal and often invite their friends over for dinner.

[@vahi37]

Bibimbap is one of the greatest dishes on Earth.

[@testdasi]

Tip: get a cast iron pan smoking hot, add a bit of oil, add rice and toppings and do the mixing in the pan then leave it a bit till you get a crust at the bottom (think paella). That's as close to a dolsot bibimbap as you can get without needing a special stone bowl (which is not only hard to find but also very difficult to get right in a home settings - been there, done that, burnt hand).

[@ssubramanian605]

Looks soooo good. Definitely trying it. And I love Maangchi’s recipes !!

[@jaykumar2666]

Best home cook recipes on you tube thank you !

[@katasticone]

Made this recipe last week. Oh. Em. Gee. Soooo delicious. Thank you!

[@katl8825]

I love how Ethan is discovering the wonders of Korean cuisine. Wonder what’s next, budae chiggae? Seems like something Ethan would love!

[@dpaek85]

Legit coverage of one of my favorite dishes!

[@Arkane117]

You have to serve it in a bowl (you can’t mix properly on a plate). And “bibim” does mean mixed, but it’s a particular type of mixing. Bibim is the act of mixing up all the ingredients with a utensil with your hand. (Also, hardcore traditionalists say that you have to mix and eat with chopsticks)

[@jacaran5442]

Actually Koreans usually don't use chopsticks for rice. It is traditionally considered bad manners to do so + Korean rice dishes are typically very loose which makes it super hard to scoop up with chopsticks. (Unlike other Asian countries, holding the bowl up while eating is also considered ill manners.) So as you pointed out, the best way to eat bibimbap is just using a big bowl where you can easily mix the ingredients and a spoon to enjoy mouthfuls of dfiferent texture and flavours. (Or whatever way convinient for you is actually the best cuz in many cases homemade bibimbap is just a fast convinient way many Koreans use to take care of leftover side dishes or to put together a simple meal.) Cheers everyone, from a nitpicky Korean passing by ;D

[@Arkane117]

@@jacaran5442 Koreans do use chopsticks for rice! They also use spoons also, but many use chopsticks. I don’t know about the very old days but no Koreans think it’s rude to use chopsticks for rice. Everything else you’ve wrote is good though..

[@DragonFruitDelish1]

Just stumbled across your video and I like your style. Educational to the points and very clear instructions. Keep up the good work I just subbed and 👍 have a great one

[@a.parker7362]

As a korean, it makes me proud that Ethan got so much of it right (props to doing your homework). I think what I love about bibimbap as a dish is that it allows you to use up the rest of your side dishes leftover from previous meals. And it's so hearty to top it all off

[@LoyaFrostwind]

I love how bibimbop is like salad. You can personalize it very easily.

[@stablehuman8551]

You make such a wide range of food. Awesome man😁👍

[@andrewzheng8543]

Who else was expecting Ethan to put pickled onions in his Bibimbap?

[@journeyman7189]

Damn that looks good and the blueprint to make is very easy to understand. Nate

[@scoroop]

Maangchi is a legend. I recreated many Korean dishes which I tried living in Korean district in China. nice Bibimbap - mouthwatering assured :D

[@yonkimkor]

Hey, Ethan As a Subscriber pf yours and a cook, I just wanted to share some details about Bibimbab, which is from Korea, well, more specifically from Jeonju. Your info is pretty right. 'Bibim' means mixing and 'bab' means rice. And the traditional and original way of it to serve is actually already all mixed. Yeah, literally everything, rice, toppings and sauce. And then it came to Seoul from the city, Jeonju. And that brought a change to it. Not only today and at that time, Seoul is/was the biggest city in Korea and the modernist. And, according to recordings, korean at that time began to serve Bibimbab as we do today. And a change from then and now is the 'toppings.' I mean, how much anf how koreans cook the ingrediants. Crunch, soft, crispy and so on. I never wanted to say that you are wrong or so. I justbwanted to give some more details of the food. So sorry if I ever made you updet or something with this comment. Thanks for good contents every time 😁

[@jeanneknight4791]

Thinly sliced raw beef is the wayit was served and can be found in some places if you ask for it. This is my preerence. Food safety laws from the past 20 years have done awy with this. You would need to trust the kitchen sources. Othewise, do it at home with tartare quality beef.

[@cbauer72]

I've had this a couple times. It was served in a searing hot bowl so the outside of the rice would get crunchy/toasty.

[@e-viewer-y]

Hey, Ethan. Awesome video, as always. Please consider showing us how to cook the good old Ukrainian/Russian/Polish Borsh.

[@Direblade11]

Borsch* and Ukrainian borsch is best borsch :^)

[@shoeshampoo2771]

@@Direblade11 Barszcz* and Polish barszcz is best barszcz :^)

[@YoungDumBased]

@@shoeshampoo2771 🇷🇺 or its not real borscht sorry

[@pumpkinwarrior7138]

@@YoungDumBased the country before it is the modifier

[@matthewnelson5293]

I became addicted to bibimbap while stationed in South Korea. Now I drag my wife to any Korean place I find. I think I love you, Ethan.

[@xtelfolaj]

Lol, I fell in love with Korean food when I used to watch Korean web dramas. And there food always look good. Now, bibimbap is my go-to meal if I get really hungry and have leftover white rice.

[@MaZEEZaM]

I'm a big fan of Bibimbap, its such a healthy breakfast or any meal really. Thanks for showing the pickled carrots recipe. I think it would be even better with a couple of nice poached eggs rather than fried.

[@CBMX_GAMING]

I was just wondering what meal prep I should do for the week, gonna make some bowls of this. You're our savior Ethan

[@al1976-v7m]

love your videos... and the stache!

[@fire2667]

Looks Delicious as always Ethan!

[@markperry9649]

Watched it Was inspired Made it Nailed it Now family favourite Cheers🍻

[@CraigHollabaugh]

Viewers, please try this. It's bound to be included into your regular dinner rotation. We've been enjoying this for years made in a dolsot preheated to 450F. The egg sets upon a mountain of goodness. Thanks for the video.

[@bobbystrother3666]

ya gotta throw that rice into a cast iron skillet with some oil and let a golden crunchy crust form - then put the other components!

[@Ninja.crystal]

Love to see these recipes made as a Korean!!

[@bandgeek2309]

I love when he forgets to talk for a while after the first bite or two. That's how you know the recipe is good.

[@Jakal1391]

I've been making bibimbap for years without even knowing what it really was. I think I should add some of that quick pickled carrot to my normal "nutritious veg and meat with an egg" rice bowls to really take it to that Korean level!

[@billmiller4972]

Awesome moustache!

[@MattGelgota]

My favorite part of bibimbap is that it’s traditionally cooked in a super hot stone bowl that causes the rice to harden and crust where it touches the sides of the bowl which makes for a bit of crispy crunch. I was hoping to hear how to make that happen without special equipment. Any ideas?

[@vampirefox97]

I've never done this myself, but I imagine setting a heavy duty earthenware bowl (or maybe a small cast iron pan/bowl) over high heat for a couple minutes before adding your rice would give you a similar effect. I remember watching Maangchi make steamed eggs a couple of weeks ago and she cooked them directly in her serving vessel on the stove. I hope this is helpful :)

[@MattGelgota]

@@vampirefox97 I’m afraid I just don’t have the bowls for this technique… 🥁😆

[@AndrewsArchives]

A cast iron skillet immediately comes to mind

[@imaduckareyou]

I've successfully done this with cast iron. I imagine you could probably also use carbon steel. The important bit is that it needs to have a high thermal mass (it stays hot a long time) I just did the following: - place your pan on your burner on medium low - added some toasted sesame oil so that it thinly coats the pan - evenly spread cooked rice over your pan - cook for 5 - 10 minutes. You should hear a really satisfying crackling sound Fair warning, the rice is delicious, but it can be really hard to clean your pan afterwards. I recommend a good steel spatula with a sharp edge to scrape the rice off of the pan.

[@OmniversalInsect]

I see I am the only one who hates crunchy rice

[@Ioana.]

I had a grin on my face soon as I saw the thumbnail of this 🥰😄 such an amazing dish

[@TPark-rf3lt]

I want to get him a stone bowl so he can make this with it. Bibimbap is a different delicious experience when using a stone bowl... That crispy rice is the best part 👍🏼

[@micah1754]

I agree , it's not the real deal without that

[@georgejones5019]

Bibimbop is amazing and it's a flavorful meal made out of what can be leftovers out of a Korean fridge and pantry.

[@mellodees3663]

For your Korean sauces replacing the sugar with maple syrup is super delicious!!!!

[@blooscrn]

Looks great! Probably gonna try it one day

[@AlmasHealthyCooking]

Wow, this recipe looks incredibly delicious 😋 I can smell the aroma. Very well prepared, big Like

[@JonathanKayne]

That's gotta be the cutest name for a dish I have ever heard

[@bencera6067]

love this, tried it before but now can make my own!

[@claudiaouellet8499]

Oh hellz yeah, cooking in g's with a scale!!!! Man I love this, I usually have to convert everything. + Food science. This is perfect! 😍Thanks!!

[@mattgreen753]

Nice!! It would be cool to find a way to duplicate the crispy rice on the bottom when you get dolsot bibimbap. That's the best part.

[@00Julian00]

Nice !! Looks tasty

[@pennywright9103]

Goodness! This looks AH-MAZINGLY YUM! 👍🏼❤️✨

[@sangminlee234]

Haha, Maangchi is being too strict about the definition of bibimbap - it could be just rice, gochujang(Korean red pepper paste), and any leftover side dishes in your refrigerator(And maybe a spoon of sesame oil to mix things smoothly). It is literally "How can I empty my refrigerator" food in Korea. I've eaten many bowls of bibimbap without any meat or tofu - but they usually get served with an egg.

[@sbl3742]

I have mine without an egg sometimes too.

[@dylanefg]

The Hansons would love this dish.

[@mrjspeed]

I came here to say this, which I admittedly stole from Dan in Season 7 of Masterchef

[@bierbrauer11]

Rinse your rice scoop (and fingers) with water before using it to prevent the rice from sticking to you/the scoop, hope this helps!

[@the_eerie_faerie_tales]

One of my favorite dishes!!

[@FelessanFA]

Great recipe, had some veggies and ingredients lying around, did my version. Taste is great, keep up great work!

[@debysmith2898]

I do love your shows

[@amstreater]

I like to cut my gochujang with ketchup to take off the edge a little and add some sweetness. Usually for veg I’ll do raw carrots and cucumber (though I like the look of these pickled carrots), “rawmari” mushrooms (raw mushrooms massaged in tamari - recipe from Sara Kiyo Popowa’s book Bento Power), some kind of green quickly sautéed and kimchi. Not having to cook the veg makes it super quick to put together (I’m veggie so no meat to cook either) and since I just throw the rice in a rice cooker I just spend that cook time prepping everything else. Man why did I stop making this dish?

[@foxthechicken]

Great video, Ethan, thanks as always. Can you please drop a link to your wok?

[@hanjiplayer]

For the bimimbap sauce, ethans version is great and tastier than the og version, but most koreans just mix gochujang with water and call it a day.

[@matthewvaldez6046]

I may try that on my next go around. Just made Ethan's version, and maybe I'm sensitive to sesame oil, but the 5 grams he calls for is too much IMO. That small 5 grams kinda dominates the rest of the flavors

[@mahgah-6006]

It's good to see people actually do Korean food justice. For years and years Koreans would have to suffer seeing Westerners claim they're making a Korean recipe, while having no resemblance to the actual dish.

[@sbl3742]

It's so hard to mess up bibimbab though. Maybe I'll be proven wrong. 😆

[@mahgah-6006]

@@sbl3742 You should watch the Masterchef episode where they had contestants make bibimbap then lol

[@rpl00xx]

dude been in his korean BAG lately... love it

[@fluffyheffalump]

need to try this one out asap

[@eamanemiriel]

Making this tonight! 💪🏼

[@jayolovitt5969]

Gonna give this a go tomorrow