5.0 from 15 votes
Korean Bibimbap Recipe
Made with healthy veggies, a fried egg, and a homemade spicy-sweet gochujang sauce, our easy Korean Bibimbap recipe is an exotic and satisfying meal served in just one bowl.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 396 kcal
Course:
Main Course
Cuisine:
Korean , American
Ingredients
For the Korean Bibimbap:
- 3 cups cooked sticky rice 1 1/4 cups dry rice
- 8 ounces loose leaf spinach or chopped kale
- 8 ounces sliced mushrooms oyster, shiitake, or cremini
- 1 cup shredded carrots
- 1 cup mung bean sprouts
- 1 bunch green onions cut into 1-inch segments
- 2 teaspoons sesame oil
- 1/4 cup vegetable broth
- 1 clove garlic minced
- 1 teaspoon sesame seeds
- 4 eggs
- Beef Bulgogi Recipe for non-vegetarian
- salt and pepper
For the Gochujang Sauce:
- 1/2 cup Korean gochujang paste found at Asian markets or Whole Foods
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 teaspoon rice vinegar
- 2 teaspoons sesame seeds
Instructions
- Cook the rice according to package instructions and set aside.
- Place the spinach in a pot and add 1 teaspoon sesame oil, 1/4 cup broth, and 1 teaspoon sesame seeds. Salt and pepper. Then cover and bring to a simmer. If wilted, remove from heat and keep covered. If not wilted, stir and cover again for 3-4 minutes.
- Place one teaspoon of sesame oil in a nonstick skillet over medium heat. Add the sliced mushrooms and garlic. Saute for approximately 10 minutes to cook and reduce. Salt and pepper to taste. Then place the mushrooms in a bowl and cover to keep warm.
- In a small bowl, mix the ingredients for the gochujang sauce and set aside.
- Wipe out the skillet, then place back over medium heat. Fry 4 eggs (maybe 2 at a time) on both sides keeping the centers soft, 1-2 minutes per side.
- When ready to serve, place a heap of warm rice in four bowls. Arrange the wilted spinach, sautéed mushrooms, shredded carrots, bean sprouts and green onions around the rice. (If adding the Beef Bulgogi to the Bibimbap, arrange around the rice as well.) Then top with a hot fried egg and drizzle with gochujang sauce. Serve warm!
Cup of Yum
Notes
- To meal prep, prepare and keep refrigerated all of the individual ingredients - except for the fried eggs - a few days before enjoying. Then simply reheat all of the components and fry eggs when ready to serve.
Nutrition Information
Serving
1serving
Calories
396kcal
(20%)
Carbohydrates
56g
(19%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
164mg
(55%)
Sodium
208mg
(9%)
Potassium
854mg
(24%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
11060IU
(221%)
Vitamin C
29.3mg
(33%)
Calcium
123mg
(12%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396
% Daily Value*
| Serving | 1serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 208mg | 9% |
| Potassium | 854mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 11060IU | 221% |
| Vitamin C | 29.3mg | 33% |
| Calcium | 123mg | 12% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.