Bibimbap Recipe
Korean dish translates to “mixed meal”. A bed of crispy-chewy bottomed sticky rice, sesame sautéed carrot, mushroom, zucchini, spinach, and bean sprouts. Topped with a sunny-side egg.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Bibimbap
Method
Directions to Prepare Bibimbap
- 1
Cook the Rice
Rinse the short-grain rice under cold water until the water runs clear. Cook the rice according to package instructions or use a rice cooker.
- 2
Prepare the Vegetables
While the rice is cooking, julienne the carrot, zucchini, and mushrooms. Sauté each vegetable separately in 1 tablespoon of sesame oil until tender. Season with a pinch of salt and black pepper.
- 3
Sauté Spinach and Bean Sprouts
In a pan, heat 1 tablespoon of sesame oil and add the spinach. Sauté until wilted, then remove from the pan. In the same pan, add the bean sprouts and sauté for a few minutes until tender, seasoning with salt.
- 4
- 5
Assemble the Bibimbap
In a large bowl, place a serving of rice at the bottom. Arrange the sautéed vegetables and bean sprouts on top of the rice in sections. Place the fried egg on top and drizzle with soy sauce and additional sesame oil. Serve with gochujang on the side.
