Bibimbap (Korean Rice With Mixed Vegetables) Recipe

Bibimbap (Korean Rice With Mixed Vegetables) Recipe

How To Make Bibimbap (Korean Rice With Mixed Vegetables)

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Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 4 cups cooked white rice
  • 2 cups assorted vegetables (mushrooms, carrots, spinach, bean sprouts)
  • 4 eggs
  • 4 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • Salt, to taste
  • Sesame seeds, for garnish


  1. Prepare the assorted vegetables by slicing or julienning them into thin, bite-sized pieces.

  2. Heat a tablespoon of vegetable oil in a skillet or wok over medium heat.

  3. Add the vegetables to the skillet and stir-fry until they are cooked but still slightly crisp.

  4. Remove the vegetables from the skillet and set aside.

  5. In the same skillet, heat another tablespoon of vegetable oil. Crack the eggs into the skillet and fry them to your desired doneness (sunny-side up is traditional).

  6. In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and salt to create a sauce.

  7. Divide the cooked rice among four bowls. Top each bowl with a portion of the cooked vegetables and a fried egg.

  8. Drizzle the gochujang sauce over the top of each bowl.

  9. Garnish with sesame seeds, if desired.

  10. Serve hot and mix everything together before eating to combine flavors.


  • Calories : 440kcal
  • Total Fat : 16g
  • Saturated Fat : 3g
  • Cholesterol : 186mg
  • Sodium : 1159mg
  • Total Carbohydrates : 58g
  • Dietary Fiber : 4g
  • Sugar : 4g
  • Protein : 12g
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