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
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.
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.
Made it as written, but without the bean sprouts. My picky husband LOVED it and asked when we could have it again. Super easy and cheap; ingredients you'd usually have on hand. So good, I wanted to eat 10 bowls of it! Will definitely make it again.
Made this as written except used fresh mushrooms and garlic chili sauce instead of sweet red, and coconut oil instead of sesame (that's what I had). It was very tasty and very spicy since I added lots of chili sauce.
It was tasty and healthy, but it took too long to cook. Too much work. I'll order it from a restaurant next time. I was done in a hour and a half.
Easy, healthy, and delicious! I've always been a big bibimbap fan, and this is a good recipe to use as a base. I didn't cook the rice the way instructed in the recipe, but I've always used plain old cooked rice as the base for bibimbap and it was still very tasty.
* 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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