<p>Bibimbap is a traditional Korean dish that offers a nutritionally balanced, single-bowl meal composed of steamed rice, assorted vegetables, meat, oil, and sauce. This study aimed to evaluate the suitability of various rice cultivars with differing characteristics for use in bibimbap. The suitability was evaluated based on sensory, physicochemical, and functional properties. Four rice varieties (Sindongjin, Sindongjin1, Miho, and Shingil) were analyzed in terms of grain characteristics, color, hydration, starch composition, resistant starch content, texture, and consumer preference. Sindongjin1 exhibited good hydration characteristics, an appropriate amylose content, high lightness, and low redness after cooking, enhanced both the texture and visual appeal. Miho exhibited good stickiness and softness but poor retention of physical properties after cooking. Conversely, Shingil, despite its highly resistant starch content, has a high-amylose content, resulting in poor texture and sensory characteristics. Correlation analysis revealed that moisture, stickiness, swallowability, and stickiness were the major factors influencing consumer preference, especially for bibimbap after mixing. Overall, Sindongjin1 was identified as the most suitable variety for bibimbap, as it has balanced physicochemical and sensory characteristics. These results are expected to provide practical guidelines for selecting and breeding rice varieties optimized for bibimbap quality and consumer preference.</p>