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Bibimbap Recipe

This Bibimbap Recipe is SO COLORFUL! A vibrant Korean mixed rice bowl topped with sautéed veggies, a fried egg, and spicy gochujang sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Korean
Keyword: Easy, Quick, Spicy, Vegetarian
Servings: 4 servings

Ingredients

  • 1 cucumber thinly sliced
  • 2 teaspoons rice vinegar divided
  • 1 ½ tablespoons sesame oil divided
  • pinch sea salt
  • 3 ounces shiitake mushrooms sliced
  • 1 teaspoon soy sauce
  • 2 eggs
  • 2 cups white rice cooked
  • 1 cup mung bean sprouts
  • 1 carrot shredded
  • 1 tablespoon scallions chopped, for garnish
  • black and white sesame seeds for garnish
  • gochujang sauce to taste, for garnish

Instructions

Prepare the Vegetables

  • Thinly slice the cucumber and place it in a medium bowl. Toss with 1 teaspoon of rice vinegar and a pinch of sea salt. Set aside to marinate.

Sauté the Mushrooms

  • Heat ½ tablespoon of sesame oil in a skillet over medium heat. Add sliced shiitake mushrooms and sauté for 3-4 minutes until tender. Stir in soy sauce and cook for another minute. Remove from heat and set aside.

Cook the Eggs

  • Add more sesame oil to the skillet if needed. Crack eggs into the skillet and fry sunny-side up or to desired doneness. Season with a pinch of salt and remove from heat.

Prepare the Rice

  • Cook white rice according to package instructions. Once cooked, fluff with a fork and set aside.

Assemble the Bibimbap

  • In each serving bowl, place a generous portion of cooked rice. Neatly arrange marinated cucumber, sautéed mushrooms, mung bean sprouts, and shredded carrot on top.

Top with Egg and Garnish

  • Place a fried egg on top of the vegetables. Sprinkle with chopped scallions and black and white sesame seeds. Drizzle with remaining sesame oil and add gochujang sauce to taste.

Mix and Enjoy

  • Before eating, mix all ingredients together in the bowl to evenly distribute the gochujang sauce. Enjoy your flavorful meal!

Equipment

  • High-quality knife
  • Cutting Board
  • Large Skillet
  • Rice cooker or pot
  • Serving bowls

Notes

  • Marinate the cucumber briefly to keep it crunchy and fresh.
  • Use a non-stick skillet and enough oil to prevent eggs from sticking.
  • Store cooked components separately in the refrigerator for up to 3 days for meal prep.