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Korean Rice Dish Bibimbap Recipe – Step By Step


This bibimbap recipe will make anybody begin to look all starry eyed at this food. At the point when I talk about this food, I mean any recipe that comprises of a base, for example, noodles or rice, a protein, vegetables, and a tasty sauce. I’ve had a considerable amount of grain bowls and noodle amazes the years, however undeniably, bibimbap is bowl food at its best.

What is Bibimbap Recipe?

Bibimbap is a Korean rice dish filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won’t miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!

If you’ve never known about bibimbap, it’s a Korean rice bowl finished off with grouped vegetables, zesty gochujang, and an egg as well as meat. It’s one of the most notable Korean dishes, and once you attempt it, you’ll see why. Every part contributes something basic to the bowl – think extravagance, warmth, or fresh surface.

Also Read: Mushroom Stuffed Chicken Breast Recipe

Obviously, my bibimbap recipe is without meat, so it puts the vegetables up front. Every one is gently prepared before it’s additional to the bowl, featuring its one of a kind taste and surface. Joined with warm rice, red hot sauce, and an ideal runny egg, the veggies make a genuine blast of flavor and surface. On the off chance that you love veggie-forward dishes that sneak up all of a sudden of flavor, this bibimbap recipe is the perfect thing for you.

Bibimbap Recipe Components

My bibimbap recipe starts with these three traditional components:

  • Rice – White rice is traditional for bibimbap, but brown rice or cauliflower rice would work here too.
  • A sunny-side up egg – Break the yolk and mix it into the bowl to create a sauce-like coating for the rice and veggies. If you’re vegan, skip the egg, or replace it with baked tofu or tempeh.
  • Gochujang sauce – If one ingredient is the real star of bibimbap, it’s the gochujang sauce. Its spicy, sweet, funky flavor comes from gochujang paste, a fermented red pepper spread that’s commonly used in Korean cuisine. As far as flavor goes, there’s really nothing else like it.
  • Cucumber – I thinly slice cucumber and marinate it with rice vinegar and sesame oil to give it tangy, nutty flavor.
  • Bean sprouts – Lightly blanched, they add a delicious crunch to this bowl.
  • Shredded carrots – I lightly sauté them in sesame oil so that they soften just slightly. I use my julienne peeler to cut the carrots here, but if you don’t have one, grated carrots will work just as well.
  • Sautéed shiitake mushrooms – Again, you can make bibimbap with any vegetables, but I especially love the mushrooms here. Tamari and rice vinegar highlight their rich umami flavor.
  • Sautéed spinach – Sesame oil and tamari give it toasty, savory flavor. Make sure to squeeze the excess liquid out of the spinach after you cook it so that your bibimbap isn’t watery.

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  • In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
  • Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
  • Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat ½ teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
  • Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.

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  • ½ English cucumber, thinly sliced
  • ½ teaspoon rice vinegar
  • teaspoons sesame oil, divided
  • 1 cup fresh mung bean sprouts
  • 1 cup shredded carrots
  • 4 cups baby spinach
  • ½ teaspoon tamari
  • 2 cups cooked short-grain white rice
  • 2 fried eggs, or 1 cup cubed baked tofu
  • 4 ounces sautéed shiitake mushrooms, optional
  • 1 recipe Gochujang sauce
  • Sesame seeds
  • Sea salt
  • Kimchi, optional, for serving
  • Chopped scallions, optional, for serving.

This is The Easy Korean Rice Dish Bibimbap Recipe..

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