Name: Exactly How To Reheat Bibimbap
Cook time: 4 min
Total time: 4 min
Ingredients: 1 portion bibimbap; 1 tbsp sesame oil

Table of Contents

Bibimbap is the perfect midweek lunch and a great way to use up leftovers.

But what happens when you have some bibimbap leftover?

Can you reheat it without drying the rice out and ruining the delicate vegetables?

I did an experiment to find out.

In a rush? Here’s the short answer.

The best way to reheat bibimbap is in a skillet. Heat a skillet over high heat. Next, drizzle some sesame oil into the skillet, along with the bibimbap. Break up any clumps of rice. Reheat the bibimbap for 3-4 minutes, tossing constantly until the rice is a little crispy and any meat is piping hot.

A note on my experiment

3 portions of bibimbap in separate bowls

I left several portions of bibimbap in the fridge overnight and then tested three different reheating methods:

The microwave
A skillet
The oven

The microwave is the best method for super fluffy rice.

The skillet was my favorite method. It gave the rice a crisp texture, and I felt the flavors came alive more.

The oven was my least favorite method because it was just too slow.

Do you eat bibimbap hot or cold?

You can eat bibimbap both hot and cold (or at room temperature). Generally, it’s served at room temperature in the summer and hot in the winter. The hot version is actually called dolsot bibimbap. I tend to prefer my bibimbap hot.

Reheating bibimbap in the microwave

Scoop the bibimbap into a microwave-safe bowl and cover it with a damp paper towel. Ensure that the paper towel is in contact with the rice. Microwave the dish for 30-seconds, stir it, and then heat it for a further 30-seconds. Repeat the process until the bibimbap is hot.

Bibimbap covered with a damp paper towel

How to reheat bibimbap in the microwave:

Remove the bibimbap from the fridge and scoop it into a microwave-safe bowl.
Cover the bowl with a damp paper towel, making sure that it touches the rice to keep the moisture in.
At full power, microwave the leftover bibimbap at 30-second intervals.
Stir the dish during the breaks.
Repeat the process until the bibimbap is piping hot.

If you don’t have any paper towels, you can also sprinkle the leftovers with a tablespoon of water and then cover the bowl with plastic wrap.

If you want to cook a new egg, you can also do this in the microwave.

Simply crack the egg over your dish and continue with the instructions above.

Always break the yolk, so it doesn’t pop and make a mess.

My verdict

This is a good method if you want soft rice.

Mine was moist and fluffy despite turning hard in the fridge.

The only slightly sad part was the vegetables, which were a bit limp and watery.

Reheating bibimbap in a skillet

Heat a skillet over high heat. Drizzle some sesame oil into the skillet if available, but vegetable oil or butter is fine. Take the bibimbap out of the fridge and break up any clumps of rice before putting it in the pan. Stir fry for 3-4 minutes, tossing constantly, until the rice is a little crispy.

How to reheat bibimbap in a skillet:

Heat a skillet over high heat.
Drizzle in a little sesame oil (if you have it), but vegetable oil or butter will work too.
Take the bibimbap out of the fridge and break up any clumps of rice while putting it into the pan.
Stir fry for 3-4 minutes until the rice is crispy.

For the best results, use a wok if you have one. If you don’t, any large skillet is fine.

To jazz the dish up, add new ingredients to the frying pan along with the rice.

Egg, new vegetables, or even some extra tofu or chicken can all help bulk out your leftovers.

This method works best with cold rice that’s at least 24 hours old.

Room temperature rice or rice that’s only been stored for a few hours will turn stodgy when you fry it.

My verdict

I was super happy with how well the skillet worked.

It gave the dish a fried-rice texture which works surprisingly well, and the flavor of the sesame oil gave the dish some extra punch.

It may have even tasted better than the day before.

Reheating bibimbap in the oven

To reheat the bibimbap in the oven, preheat it to 350°F (180°C). Spread your leftovers out in an oven-safe dish. Sprinkle the dish with one tablespoon of water or stock per portion. Then cover the dish with foil and heat it for 10-15 minutes, depending on portion size. Stir halfway through.

How to reheat bibimbap in the oven:

Preheat your oven to 350°F (180°C).
Spread the leftover bibimbap out in an oven-safe dish.
Sprinkle the rice with water (1 tablespoon per portion).
Cover the dish with foil and heat for 10-15 minutes (depending on the portion size).
Don’t forget to stir the bibimbap halfway through.

The added water will help to keep the dish moist while the foil keeps the steam in and prevents the top from burning.

You want to fluff the rice up in the dish to ensure even heating. If you leave big clumps, then it won’t heat through.

My verdict

The results from the oven were OK.

It was slow and not as good at re-moisturizing the rice as the microwave was.

I’d only recommend using the oven if you have a large portion to reheat that won’t fit in the microwave.

How to store bibimbap

Allow the bibimbap to cool to room temperature and then transfer it to an airtight container. Store it in the refrigerator and use it within two days as the veggies get limp and lifeless quickly. If you’re preparing in advance, store all the ingredients separately. Only mix them just before serving.

Don’t transfer the food to the airtight container before it has cooled down.

Otherwise, the condensation will drip down the sides of the container and make the dish a little soggy.

Can you freeze bibimbap?

Bibimbap is not a freezer-friendly dish, so I don’t recommend freezing it. The cooked vegetables will turn mushy and watery in the freezer. One option is to freeze the rice and sauce separately and then combine those with fresh vegetables when you want some bibimbap. The sauce freezes well in ice-cube trays.