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Bibimbap Recipe 6 - Andong Bibimbap
안동 비빔밥 (헛제사밥)

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nut free
prep time: 
50 min
inactive time: 
0 min
cooking time: 
50 min
total time: 
100 min

Andong Bibimbap is originated from Andong in the province of Kyeong-sang-buk-do. It features delicious vegetable namul's, steamed fish and a variety of jeon (coated and pan-fired fish and vegetables). Unlike other bibimbap, it’s served with soy sauce instead of spicy gochujang sauce. Traditionally, vegetables namul's are served on top of rice in a large brass bowl and the rest is served on a bronze plate. But, you can also arrange all toppings in a bowl like other bibimbap.

Andong Bibimbap is also called “Heot Jesa Bap,” which means “fake ritual food.” Why “fake ritual food”?
Andong has been the home of confucianism in Korea ever since the Joseon Dynasty. One of the important practices of confucianism is the ritual of offering an elaborate spread of delicious food to one’s ancestors (called ancestral rites). And people eat the food used in the ceremony afterwards. Even today some Koreans observe this ritual.

In the Joseon dynasty, aristocrats would be studying all night for the high government official exam, and get hungry. So they would jokingly tell their servants that they want to perform the ancestral ritual as an excuse to eat delicious food. Thus, the servants used to call the food “Heot jesa bap” meaning “fake ritual food.”

Clearly, it was too delicious to have only for the real rituals! Shall we start cooking this flavorful bibimbap?

You can buy bibimbap ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US
2 cups  Rice, white short grain 쌀

choose 2-3 from the following for namul

1 ozFernbrake or Bracken, Gosari 고사리 (dried)
4 ozSpinach 시금치
4 ozSoybean Sprouts 콩나물 (or mung bean sprouts)
5 ozKorean Radish 무
1 ozDoraji, Bellflower Root 도라지 (dried)

choose 1-3 from the following for steaming

7 ozMackerel 고등어 (gutted and seasoned with coarse salt)
5 ozShark 상어 (steak fillet)
5 ozOctopus 문어 (fresh, frozen or cooked)
5 ozBeef, flank 양지 (or any other lean cut)

choose 2-3 from the following for jeon (Korean pancake)

150 Zucchini, Korean (Grey Squash) 애호박 (or regular zucchini)
5 ozNapa Cabbage 배추 (about 3-4 leaves)
4 piece(s)Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마 (dried)
7 ozTofu, Firm (for panfrying) 부침용 두부
6 ozPollock 명태 (fresh or frozen fillet)

for batter and seasoning ingredients

1 cup  Buchimgaru (Korean Pancake Powder) 부침가루 (can use flour, rice flour or sweet rice flour instead)
1 cup  Water 물
¼ cupFlour 밀가루 (can use rice flour or sweet rice flour instead)
Egg 계란
1 cup  Vegetable Oil 식용유 (amount varies depending on the ingredients chosen)
5 tbsSalt 소금 (amount varies depending on the ingredients chosen)
1 tbsBlack Pepper 후추 (amount varies depending on the ingredients chosen)
1 tbsGarlic (minced) 다진 마늘 (amount varies depending on the ingredients chosen)
1⅔ tbsChopped Green Onion 다진파 (amount varies depending on the ingredients chosen)
2 tbsSoy Sauce for Soup (Gukganjang) 국간장 (amount varies depending on the ingredients chosen)
1⅔ tbsSesame Seeds 깨 (amount varies depending on the ingredients chosen)

for sauce on the side

6 tbsSoy Sauce (regular) 왜간장
3 tbsWater 물
2 tspSesame Oil 참기름
1 tspGarlic (minced) 다진 마늘
2 tbsChopped Green Onion 다진파
1 tspSesame Seeds 깨 (optional)
Ingredients Notes: 

kitchen tools
- steamer
- clean cloth to line the steamer
- bamboo skewers (optional)
- paper towel or clean towel to wipe moisture from ingredients and drain fat from pan-fried ingredients


Don’t be overwhelmed! You can choose a few toppings you like.

In general, Andong bibimbap includes three categories of toppings: vegetable namuls, steamed fish or meat and jeon (coated & pan-fried. To simplify this dish, you can just pick a couple of vegetables namuls and one from each of the steamed and jeon categories.
Also, you can grill fish instead of steaming for less fishy taste and smell.

When choosing toppings, consider balance in taste, texture and color.
Taste: For pleasant bitterness add toppings like doraji (platycodon root) namul, bom namul, chui namul and san namul.
For sweetness, add carrots or zucchini.
Texture: If you like a bit of a mushy texture you can add zucchini and mushrooms, whereas things like platycodon are more crunchy.
Color: You want to use a variety of colors to create a beautiful and contrasting array. (For example, if you have spinach perhaps you don't need to use two other greens. You want different colors like red, white, brown, etc.) When you arrange the ingredients, try to put contrasting colors next to each other, and similar colors as far apart as possible.

Good to know

Breading may come off the fish or vegetables if:
-The surface of the vegetable is wet.
-Frozen fish is not thawed through because water comes out while it is being cooked.
-Your pan is not good. if your pan is not non-stick or too old, the breading will stick to the pan.
-You forgot to oil the pan and the breading is sticking to the pan.

Making crispy jeon:
If you like crispy texture, you want to add more oil and pre-heat and cook on high heat. Be extra careful when you add vegetables to a pre-heated pan. Hot oil can splash everywhere (especially if your hands were wet and dripping water). Have a splash guard or a lid ready in case. If you like jeon softer, use less oil and cook on low heat.

You can buy Korean dried vegetables online here.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Cook rice

Don’t forget to cook rice before you start. See how to cook rice in a pot or how to cook rice using rice cooker .

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Cook rice

2. Soak & wash dasima

Soak 4 pieces of dried kelp (2” X 2” or equivalent portion) in water for 30 minutes. Rinse and pat-dry with paper towel or clean kitchen towel.

image: ANDBBB02.JPG

Soak, wash & pat-dry

4 pieces kelp

image: clock.png 30 min

3. Thaw fish

If any of the fish is frozen, thaw them in cold salt water (1 tsp of coarse salt for 2 cups of water) or leave it in the fridge overnight. Rinse and pat-dry with paper towel or clean kitchen towel.

image: ANDBBB03.JPG

Thaw fish

Rinse & pat-dry

4. Prepare namul (optional)

Prepare 2 to 5 namul’s you like such as gosari (fernbrake) namul, spinach namul, soybean sprouts namul, gaji (egg plant) namul, etc. See all namul recipes here. You can also see classic bibimbap recipe to learn how to make various namul toppings.

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Prepare namul

5. Prepare garlic and green onions

Peel and mince 4-5 cloves of garlic and finely chop 3 green onions.

image: ANDBBB05.JPG

Mince 4-5 cloves garlic

Chop 3 green onions

6. Cut tofu

Rinse about ½ tofu block (about 200g) under running water. Pat-dry with paper towel or kitchen towel. Cut tofu into ¾” (or 1 cm) thick rectangles.

image: ANDBBB32.JPG

Rinse & dry

  • ½ tofu


  • ¾” (or 1 cm) thick rectangles

7. Pan-fry tofu

Lightly coat a non-stick pan with vegetable oil. Pre-heat on medium heat for a minute. Cook both sides of the tofu pieces until golden. *Don’t preheat too long. The oil might splash when you add tofu to the pan.

image: ANDBBB06.JPG

Pre-heat a pan

  • vegetable oil

image: clock.png 1 min


  • both sides tofu
  • until golden

8. Flatten napa cabbage

Flatten 3 napa cabbage leaves by gently tapping with the back of a knife.

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3 napa cabbage leaves

9. Salt napa cabbage

Sprinkle salt and let it sit for 10 min.

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Sprinkle salt

Let it sit

image: clock.png 10 min

10. Rinse & dry napa cabbage

Rinse the napa cabbage leaves and pat-dry with paper towel or clean kitchen towel.

image: ANDBBB09.JPG

Rinse and pat-dry

11. Cut & season zucchini

Wash and slice ⅓ of a zucchini (about 150g) into rectangular shaped pieces (roughly 2” X 1½”). Sprinkle salt and pepper on both sides If the surface gets moist, pat-dry with paper towel or clean kitchen towel before coating with batter.

image: ANDBBB11.JPG

Wash & slice

  • ⅓ zucchini
  • 2” X 1½”


  • both sides
  • salt & pepper

Wipe moisture

12. Make jeon batter

Make jeon batter by mixing 1 cup of buchimgaru (Korean pancake mix) & 1 cup of cold water. You can use wheat flour or rice flour instead of buchimgaru. But buchimgaru gives more flavor and crispier texture.

image: ANDBBB12.JPG


  • 1 cup buchimgaru
  • 1 cup cold water

13. Pre-heat a pan

Preheat a non-stick pan with vegetable oil on medium to high heat for a minute.

image: ANDBBB13.JPG

Preheat a pan

  • vegetable oil

Med Heat image: medheat.png

image: clock.png 1 min

14. Coat napa cabbage with batter

Dip a leaf of napa cabbage in the batter and place it in the pan.

image: ANDBBB14.JPG

Coat napa cabbage leaf

with batter

Place in the pan

15. Pan-fry

Coat the rest of nappa cabbage leaves with the batter and add to the pan, allowing the leaves to overlap. Do this quickly. Once the batter is cooked they won’t sick together. Let it cook on medium to hight heat until the bottom is golden for about 2-4 minutes.

image: ANDBBB15.JPG

Coat remaining leaves

with batter


Med Heat image: medheat.png

image: clock.png 3 min

16. Flip

Flip the nappa cabbage leaves and cook until the bottom is golden for about 2-4 minutes. Set it aside on paper towel or a strainer to drain fat.

image: ANDBBB16.JPG



Med Heat image: medheat.png

image: clock.png 3 min

17. Make kelp & zucchini jeon

Add more oil to the pan. Coat kelp and zucchini with the batter and cook both sides until golden.

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Coat kelp with batter

Cook each side

Med Heat image: medheat.png

image: clock.png 3 min

18. Drain fat

Set it aside on paper towel or strainer to drain fat.

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Drain fat

19. Prepare pollock

Cut pollock fillet into a large bite sized pieces. Wipe any moisture using paper towel or kitchen towel.

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Cut pollock


20. Dredge pollock

Lightly dredge pollock pieces in flour.

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Dredge pollock in flour

21. Coat with egg

Beat an egg and season with a pinch of salt and pepper. Dip the flour dredged pollock into the egg mix.

image: ANDBBB21.JPG

Beat egg with

  • a pinch salt
  • a pinch pepper

Dip pollock into egg

22. Pan-fry pollock

Preheat a non-stick pan with vegetable oil on medium to high heat for a minute. Add coated pollock pieces into the pan. Cook until the bottom is golden for 2-4 minutes. Flip and cook the other side until golden for 2-4 minutes.

image: ANDBBB22.JPG

Preheat pan

  • with vegetable oil
  • Med Heat image: medheat.png image: clock.png 1 min

Cook pollock

  • each side until golden
  • Med Heat image: medheat.png image: clock.png 1 min

23. Prepare fish and beef

Cut the shark fillet, octopus and beef into roughly 2” X 1” pieces. Thread each kind onto a skewer (optional).

image: ANDBBB23.JPG

Cut 2” X 1”

  • shark fillet
  • octopus
  • beef

On to skewers

24. Skewer mackerel

Thread a whole mackerel onto a skewer (optional).

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Mackerel onto skewer

25. Steam

Pour water into a steamer and bring to boil. Line the steamer with clean cloth (optional). Once the water starts to boil, add the fish and beef skewers into the steamer. Close the lid and let it steam for 10-15 minutes or until all the fish and meat are cooked through. If the octopus is pre-cooked, add it in the last few minutes. Remove all from skewers before serving. Cut mackerel into 4 pieces.

image: ANDBBB25.JPG

Steam fish and meat

image: clock.png 13 min

26. Cut napa cabbage jeon

Once the napa cabbage jeon is cooled, cut it into roughly 2” X`1” pieces.

image: ANDBBB27.JPG

Cut napa cabbage jeon

into 2” X`1”

27. Make sauce

In a bowl, mix 6 tablespoons of soy sauce, 3 spoons of water, 2 teaspoons of sesame oil, 1 teaspoon of minced garlic, 2 tablespoons of chopped green onions and 1 teaspoon of sesame seeds (optional). Place the sauce into 4 small sauce bowls to serve with 4 bibimbap at the end.

image: ANDBBB28.JPG


  • 6 tbs soy sauce
  • 3 tbs water
  • 2 tsp sesame oil
  • 1 tsp minced garlic
  • 2 tbs chopped green onions
  • 1 tsp sesame seeds

28. Heat stone bowls (optional)

OPTIONAL: Coat 4 stone bowls with vegetable oil or sesame oil and place a bed of rice (short grain rice/sticky rice) at the bottom of stone bowls and leave them on LOW heat for 15-20 min (or until golden brown crust is formed at the bottom). This is optional. You can just place rice without heating it up. You can use a brass bowl or any other large bowl if you like.

image: ANDBBB29.JPG

Coat stone bowl with oil

Place a bed of rice

Low Heat image: lowheat.png image: clock.png 15 min

(golden brown crust)

29. Top with ingredients

Arrange toppings in each bowl so that contrasting colors are beside each other. You don’t have to completely fill up the bowl. Bibimbap bowls are big so people can mix the content without making a mess. If you are a small eater, use a smaller amount of rice. For this bibimbap, you can only add vegetable namul’s in the bowl and serve the rest on the side.

image: ANDBBB30.JPG

Top with ingredients

30. Serve and enjoy

Serve the soy sauce based sauce on the side. To enjoy the dish, add the sauce to your liking and mix everything well. You can certainly use gochujang or a spicy bibimbap sauce instead. See bibimbap sauce or bibimbap sauce with beef for the recipes.

image: ANDBBB31.JPG

Serve on the side

  • sauce