Bibimbap (Korean Rice With Mixed Vegetables)
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Bibimbap (Korean Rice With Mixed Vegetables)

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mykoreaneats 8

"Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it."
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1 h servings 569 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 569 kcal
  • 28%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 243 mg
  • 81%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
  2. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
  3. Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
  4. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
  5. To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.



It's only as good as the gochujang you use!

Great recipe, my mother used to make this when I was younger. The only thing I changed was I added some yellow pickled radish and wrapped it in seaweed. yummy

This is excellent, very much like the real thing. I used pork marinated and cooked in Korean Barbeque sauce.

It's a great recipe and also authentic. The sauce for bibimbap could be a key to make the dish delicious.

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