The yolk may cook against the sides of the warm bowl, creating a delicious fried rice effect. Some people crack a raw egg on top of the dish instead. Only do this if your bowl is hot enough to cook the egg thoroughly when you mix it up.
Use less Gochujang sauce or skip it all together if you can’t tolerate a lot of heat. Other optional condiments include soy sauce, salt, or Sriracha.
If you want crispy rice, mix it without disturbing the crust on the bottom of the bowl. You know it’s stirred well when the mixture in the bowl becomes 1 color.
Speed up the cooling process by pushing all of the bibimbap to one side of the bowl. The top will cool off faster so you can start eating. By the time you get to the bottom, that will also be cool enough to enjoy. Lightly blow on a spoonful before placing it in your mouth if it’s still too hot.
Chopsticks can help you pile more ingredients onto your spoon. If you don’t want your rice to get crispy, use your spoon to scrape the bottom of the bowl every so often while you eat to mix it up.
You can buy a stone or granite bowl at most Korean grocery stores. If you don’t have a stone bowl, a cast iron pan will produce the same effect.
Short-grain, sticky rice is ideal because it clumps together, giving you that nice crust on the bottom of your bowl. Make rice on the stove or in a rice maker. You can also use leftover rice.
Sautee the veggies in a garlic or soy sauce to bring more layers of flavor to the dish. Consider including kimchi, which is fermented cabbage that’s very popular in Asian cooking. It adds a crunchy texture. Bibimbap is also a great way to use up leftovers in the fridge or vegetables that are almost past their prime.
For a sunny-side up egg, you don’t need to flip it at all. Just make sure the egg whites are completely set. Use sesame oil to fry your egg for a toasty flavor.
For example, place all of the yellow ingredients next to the all of the red ingredients instead of scattering them randomly.
