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Make Your Own Korean Bimbimbop


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BimBimBop is a delicious and beautiful Korean dish for both the eyes and the mouth. The literal translation means “bowl of rice” and utilizes many flavorful and colorful vegetables and proteins to create a filling and satisfying meal with everyday items from the fridge. It can be served either hot or cold and an egg is cracked on top to give the dish depth and creaminess.

Traditionally, bimbimbop is made in a clay pot and heated till the bottom layer of the rice becomes crispy. I wanted to get that same affect, so I heated up the already made rice in a hot wok until it became crispy. I then added the rest of already prepared and cooked vegetables and meat, cracked an egg on top and had one of the best meals I have ever eaten!

While I was making bimbimbop, I took cues from my husband whose influence in the kitchen is Asian inspired and has had bimbimbop in the past multiple times. When he said it tasted amazing and authentic, I knew I had hit the jackpot!

Here’s my recipe for bimbimbop without using a clay pot.


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About Alison Gutwaks


Alison Gütwaks is a graduate of the prestigious Institute of Culinary Education in Manhattan. After many years of experience in the culinary world working as a chocolatier and sous chef, Alison, originally from Columbus, OH, ambitiously made her way to New York City where she received her BA from Touro College and graduated with a degree in Culinary Arts from ICE. As part of attaining her degree in the Culinary Arts, she trained as a sous chef in Solo Restaurant. Alison is former Chef and Event Planner for Celebrations Kosher Catering in East Hanover, NJ,and helped spearhead the opening of the catering company by contributing her innovative and fresh ideas. She recently moved back to Columbus and is currently working as the recipe developer for OSEM, an Israeli based company. One of the things that made her different than most of the other students in culinary school was that she was an Observant Jew and kept the laws of Kashrut. In April of 2012, She was interviewed in a front page cover story in the Greater New York section of the Wall Street Journal showcasing her blog AliBabka and explaining how she was able to graduate from ICE and strictly uphold Rabbinic Law. Keeping kosher in the culinary world has pushed Alison to be extremely creative by substituting ingredients and coming up with new takes on classic dishes. She believes that anyone can cook with a little direction, the right tools, and a whole lot of patience.




5 Responses to Make Your Own Korean Bimbimbop

  1. avatar says: Arthur

    “I then added the rest of already prepared and cooked vegetables and meat, cracked and egg on top and had one of the best meals I have ever eaten!”

    Cracked an egg. I think that is what you mean.

  2. This looks beautiful, colorful and multi-flavored. Reminds me of shakshuka, but stirfried instead of braised.

  3. Truly beautiful and what a unique idea!

  4. This is gorgeous! I would love to eat this!

  5. I have never tried this, and I want to very badly!

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