Homemade Korean Bibimbap

by | Jan 29, 2023 | International Cuisines | 0 comments

As a food enthusiast, I love to experiment with new flavors and ingredients. I recently discovered the delight of Korean cuisine, and I’m hooked! Bibimbap is a classic Korean dish that I absolutely love, and I wanted to share my version of it with you all.

Bibimbap is a simple dish made with a variety of vegetables, rice, and a protein like egg or meat. It’s a great dish for busy professionals or stay-at-home moms who want to quickly make a delicious dish their family will love. It’s also incredibly nutritious, as it’s packed with vegetables, protein, and healthy grains.

My version of bibimbap is inspired by my travels to Seoul, South Korea. I visited a traditional restaurant that served a classic bibimbap dish, and I was so inspired by the flavors and the simplicity of the recipe. I wanted to recreate this dish at home, and after some experimenting, I’ve perfected my own version.


For an extra flavor boost, try adding other vegetables like broccoli, kale, or bok choy. You can also customize your bibimbap with different proteins like beef, pork, or tofu.

If you’re looking for a vegan version, simply omit the egg and use vegan-friendly ingredients.

A bowl of bibimbap with colorful vegetables, rice, and a sunny-side-up egg, garnished with sesame seeds, and served on a light wood table.

Homemade Korean Bibimbap

This Korean bibimbap recipe is an easy and delicious way to enjoy an international cuisine at home. It’s perfect for busy professionals or stay-at-home moms who want to quickly make a delicious dish their family will love.
Cook Time 15 mins
Total Time 30 mins
Servings 4
Calories 400 kcal


  • Large pot, sieve, bowl, pan, and mortar and pestle


  • 1 cup white rice
  • 3 tablespoons sesame oil
  • 1 cup spinach
  • 1 carrot, julienned
  • 0.5 cup mushrooms, sliced
  • 1 bell pepper, julienned
  • 0.5 cup zucchini, julienned
  • 0.5 cup bean sprouts
  • 2 cloves garlic, minced
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 egg
  • 2 tablespoons sesame seeds
  • 2 green onions, chopped


  • Cook the rice according to package instructions.
  • Heat the sesame oil in a large pan over medium heat. Add the vegetables and garlic and sauté for 5-7 minutes, until the vegetables are tender. Add the gochujang, soy sauce, sugar, salt, and pepper, and mix until everything is combined.
  • In a separate pan, fry the egg until the whites are set and the yolk is still runny. Set aside.
  • To assemble the bibimbap, place the cooked rice in a bowl and top with the stir-fried vegetables. Place the egg on top, sprinkle with sesame seeds and green onions, and serve.


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