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Bibimbap
5 from 96 votes

Bibimbap

Bibimbap combines cooked short-grain white rice topped with assorted vegetables like cucumber, mung bean sprouts, carrots, spinach, and optionally sautéed shiitake mushrooms. Topped with a fried egg or tofu and dressed with gochujang sauce and sesame seeds, this mixed bowl offers varied textures and balanced flavors. The vegetables are lightly cooked or seasoned, while rice serves as a neutral base.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2
Course: Main Course
Cuisine: Korean

Ingredients

  • ½ English cucumber thinly sliced
  • ½ teaspoon rice vinegar
  • 1¼ teaspoons sesame oil toasted
  • 1 cup mung bean sprouts fresh
  • 1 cup carrot shredded
  • 4 cups baby spinach
  • ½ teaspoon tamari or soy sauce
  • 2 cups short-grain white rice cooked
  • 2 egg or 1 cup cubed baked tofu, fried
  • 4 ounces shiitake mushrooms optional, sautéed
  • 1 recipe gochujang sauce
  • sesame seeds
  • salt sea salt
  • kimchi optional, for serving
  • scallions optional, for serving, chopped

Instructions

    Cup of Yum
  1. In a small bowl, toss the cucumber slices with the rice vinegar, ¼ teaspoon of the sesame oil, and a pinch of salt. Set aside.
  2. Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
  3. Heat another ½ teaspoon of the sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring, for 1 to 2 minutes, or until a little bit soft, and then remove from the pan and set aside. Heat the remaining ½ teaspoon 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.
  4. 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.

Notes

  • Using the recommended brand of gochujang provides a consistent flavor and spice level; other brands may differ.