Recipe by Lisa
"I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish."
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1/2 (14 ounce) can
bean sprouts, drained
canned bamboo shoots, drained
1 (4.5 ounce) can
sliced mushrooms, drained
salt to taste
cooked and cooled rice
sliced green onions
ground black pepper
sweet red chili sauce, or to taste
This was delicious and easy. I didn't bother to fry the rice, I just cooked it in my rice maker, and added soy sauce and green onions to my own plate. Reminds me of Loco Mocos in Hawaii, minus the salsbury steak, and with veggies. LOL
Fairly bland, the only flavor it has was from the hot sauce. I put the hot sauce on the side so I could see what it tasted it liked without the hot sauce and it wasn't that flavorful.
Loved it. Go ahead and add more sauce if wanted! (I wanted)
I thought this was good. It reminded me of my college days. This was served like this for breakfast, with an egg on top, at the Asian places on campus. For lunch they would sub. the egg with cut up chicken or beef. It was pretty quick to make, because I had leftover rice yesterday from the rice cooker. I just heated the rice, green onion, and soy sauce in the microwave to save on pans. I had the green onion, carrots, and zucchini and not the other vegetables and it was fine. I don't remember this having more than like 2 or 3 vegetables. I just made 1 serving and everything fit in one small pot and one tiny frying pan for the egg. It's a little salty, but I have that experience with most recipes that contain soy sauce. I did use low sodium. I would definitely have the chili sauce on hand. I used sirachi. Although, it is hot. So, I just put a few drops here and there. It's all that it needed.
LOVE this recipe! I have tried to recreate bibimpop, which is next to impossible in the States. This was FANTASTIC! I began the recipe by frying some tofu in the oil (wok.... 1 inch width slices. Key is to not touch the slices for 7 minutes until you flip!) as my rice was cooking (in the rice cooker). Then, I followed the recipe as written, but threw in some thawed freezer veggies as well (broccoli and spinach) with the shoots, sprouts, and shrooms. I mixed the rice, soy sauce, and onions in a separate bowl, and we each served our own since I will kill people with gochu chung or siracha. I give this 10 stars. I have been searching for a good bibimpop recipe, and this reminded me of Korea as much as the ingredients could allow!!! Loved the addition of the mushrooms. I will make this over and over. THANK YOU! Perfect!
Delicious!!! I would have preferred 2 eggs (my husband had 2 and wished he had 3) but that might be personal preference. Can't wait to make again!
Bibimbap is one of my favorite foods on the planet but I have never tried to make it at home before. This recipe made it both easy and delicious! I didn't bother to fry the rice -- just served the veggies over some hot, freshly-cooked basmati. A generous squeeze of Sriracha on top of my egg, and I was a very happy camper indeed. I'll definitely make this recipe again.
So good! I wish I had double this recipe as we would love more of this as leftovers (making an egg when reheating). This is definitely something that will be going into the recipe rotation.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 169
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