Super Easy Korean Soy Sauce Bibimbap (Ganjang Bibimbap)

Super Easy Korean Soy Sauce Bibimbap (Ganjang Bibimbap) – Quick & Healthy Korean Rice Bowl

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
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🇪🇸 Spanish Version:
https://tysoonkorea.blogspot.com/2026/09/bibimbap-coreano-super-facil-con-salsa.html
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We create authentic Korean recipes using ingredients that are easy to find outside Korea whenever possible.

Hard-to-find ingredient? I’ll suggest an easy substitute.

What Is This Korean Dish?

Soy Sauce Bibimbap, or Ganjang Bibimbap, is a simple variation of Korea’s famous mixed rice dish. Instead of using a spicy gochujang-based sauce, this version is seasoned with a savory soy sauce dressing made with regular Korean soy sauce, perilla oil, oligosaccharide, sesame seeds, and green onion.

Warm rice is topped with lightly cooked spinach, bean sprouts, carrot, zucchini, and shiitake mushroom, then finished with a fried egg and roasted seaweed flakes. The vegetables provide a mixture of tender and slightly crisp textures, while the soy sauce dressing adds a savory, nutty, and subtly sweet flavor.

Because the vegetables are cooked conveniently in the microwave, this version is especially useful when you want an easy Korean rice meal without preparing each vegetable separately.

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Why You'll Love This Recipe?

• Quick and convenient: The assorted vegetables are cooked together in the microwave.
• Simple Korean flavors: Soy sauce, perilla oil, sesame seeds, and green onion make an easy savory dressing.
• Colorful and balanced: Rice, assorted vegetables, egg, and seaweed come together in one bowl.
• Easy to customize: You can adjust the vegetables according to what you have available.
• No gochujang required: A good option when you want a mild, non-spicy bibimbap.

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Ingredients

Main

• 1 bowl warm cooked rice (200g)
• 1 egg
• A little cooking oil

Soy Sauce Dressing

• 1.5 Tbsp regular soy sauce (Jin-ganjang)
• 1.5 Tbsp perilla oil
• 1.5 Tbsp oligosaccharide
• 1 Tbsp water
• 1.5 Tbsp sesame seeds
• 10g green onion, finely chopped

Assorted Vegetables

• 40g spinach
• 20g bean sprouts
• 20g carrot
• 20g zucchini (Aehobak)
• 1 shiitake mushroom
• A pinch of seasoned salt (Matsogeum)

Topping

• 2 Tbsp Korean roasted seaweed flakes (Gim-garu) [optional]

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How to Make It

Step 1

Julienne the carrot, shiitake mushroom, and zucchini into easy-to-eat strips. Finely chop the green onion and set everything aside.

Step 2

Layer the carrots, zucchini, and shiitake mushrooms in this order in a microwave-safe container and lightly season with salt. Add the spinach and bean sprouts on top. Cover and microwave for 2 minutes 30 seconds, then let steam, covered, for 3–4 minutes.

Step 3

In a small bowl, combine the soy sauce, perilla oil, oligosaccharide, water, sesame seeds, and chopped green onion, mixing them well to create the soy sauce dressing.

Step 4

Heat a pan with a little cooking oil and fry the egg to your preferred doneness, keeping the yolk soft if desired.

Step 5

Place warm rice in a bowl, arrange the cooked vegetables neatly around the edge, and place the fried egg in the center.

Step 6

Drizzle an appropriate amount of the prepared soy sauce dressing over the top, add the seaweed flakes, and mix lightly before enjoying.

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▶️ Watch how to make this recipe step by step!

Storage

Soy Sauce Bibimbap is best enjoyed immediately after assembling.

If you have leftover cooked vegetables, store them separately in an airtight container in the refrigerator for up to 2 days. Keep the rice, vegetables, sauce, and egg separate when possible and assemble the bibimbap just before eating.

For the best texture, prepare a fresh fried egg when serving leftovers.

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Ingredient Substitutions for International Readers

• Perilla oil → Sesame oil: Sesame oil is easier to find internationally and provides a similar nutty character, although the flavor is different from perilla oil.
• Oligosaccharide → Honey or corn syrup: Either can provide the mild sweetness needed for the soy sauce dressing.
• Shiitake mushroom → Oyster mushroom or king oyster mushroom: Both work well as practical alternatives while keeping a pleasant mushroom texture.
• Aehobak → Zucchini: Regular zucchini is a convenient substitute when Korean zucchini is unavailable.
• Gim-garu → Crushed roasted Korean seaweed: Cut or crush roasted Korean seaweed into small flakes if packaged gim-garu is unavailable.

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Frequently Asked Questions (FAQ)

Can I use different vegetables?
Yes. Use vegetables you already have available. Try to combine vegetables with different colors and textures.

Can I make it without an egg?
Yes. Simply omit the egg for an egg-free version.

Is this bibimbap spicy?
No. This version uses a soy sauce-based dressing rather than a spicy gochujang sauce.

Can I use sesame oil instead of perilla oil?
Yes. Sesame oil works well when perilla oil is difficult to find, although the aroma will be slightly different.

Should I pour all the soy sauce dressing over the rice?
Add an appropriate amount first, mix the bibimbap, taste it, and add more if needed.

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The History of Bibimbap — My Perspective

Today, when many people outside Korea think of bibimbap, they immediately picture a colorful bowl of rice served with a bright red gochujang sauce.

However, Korean bibimbap was not always eaten with gochujang.

Korea has a very long tradition of making fermented soybean seasonings known collectively as jang. Among them, ganjang (Korean soy sauce) and doenjang (fermented soybean paste) have histories that go back much further than the widespread use of chili peppers and gochujang in Korean cuisine.

According to the commonly accepted historical account, chili peppers were introduced to Korea around the early 1600s, during the Joseon Dynasty. Over time, chili peppers became an important part of Korean cooking and contributed to the development of foods that are now strongly associated with Korea, including red chili-based gochujang and the familiar red varieties of kimchi.

Long before these foods became common, however, Koreans were already using fermented soybean seasonings such as ganjang and doenjang in many different dishes.

Bibimbap also has a long history, and older versions were not necessarily mixed with the red gochujang sauce that is so familiar today. Soy sauce and other seasonings could be used depending on the ingredients, region, household, and period.

That is why I find soy sauce bibimbap (ganjang bibimbap) particularly interesting.

Today, gochujang has become so closely associated with bibimbap that it can almost seem like the only sauce for the dish. But Korean soy sauce belongs to a much older seasoning tradition.

So this time, instead of the familiar spicy red sauce, try enjoying bibimbap with a savory ganjang-based soy sauce.

It offers a different way to experience bibimbap—and a small taste of Korea’s much older jang tradition.

🍲 Related Korean Recipes

1. Easy Korean Bibimbap Recipe (Classic Korean Mixed Rice Bowl with Gochujang)

2. How to Make Authentic Korean Bean Sprout Rice

3. Easy Korean Seasoned Soybean Sprouts (Kongnamul Muchim)

  Enjoy your Korean cooking! 👨‍🍳