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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.
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Cook Time 15 mins
Total Time 30 mins
Servings 4
Calories 400 kcal

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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.