Bibimbap Recipe - Chichilicious

Bibimbap is a popular Korean dish, it literally means mixed rice. It is basically a bowl of steamed white rice, topped with a mix of vegetables, meat, a fried egg, and Gochujang (fermented hot pepper paste).

Although you can use any vegetables that you have in your fridge, the most commonly used veggies include julienne zucchini, cucumber, carrot, shiitake mushrooms, as well as bean sprouts, spinach, and gosari (fern brakes).

For the protein, ground beef is stir fried with garlic, soy sauce, sugar, and sesame oil. There are some variations with seafood, or replace the meat for tofu if you are a vegetarian.

I make this dish when I have a lot of vegetables in the fridge and I don’t want them to go to waste. It is fairly easy to make, the most time consuming is the preparation, but once that is done it takes five minutes to put together. So if you find yourself running out of time to prep supper you can cut and cook all the vegetables and meat the night before and leave it in the fridge, then the next day all you have to do is cook some rice and put everything together.

Bibimbap Recipe

A delicious way to use up all your left over veggies!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4


  • 250 g Ground beef
  • 2 cup bean Sprouts
  • 1/2 cup carrot
  • 1 zucchini
  • 4 cup spinach
  • 4 shiitake mushrooms
  • 2 clove garlic crushed
  • 3 Tbsp Tamari or soy sauce
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp sugar
  • 2 cup white rice


  • 4 Tbsp Gochujang
  • 4 tsp sesame oil
  • 4 eggs
  • 4 tsp sesame seeds


  • Cut the carrots, zucchini, and mushrooms into Julienne. Place zucchinis on a paper towel drizzle with salt, Set aside.
  • Cook white rice in a rice cooker.

Cook vegetables

  • Bring a pot of water to boil. Add the bean sprouts and cook for about 10 minutes. Drain and place in a bowl with 1/2 tsp of crushed garlic, 2 tsp tamari, and 1/2 teaspoon of sesame oil. Set aside.
  • Heat oil in a wok, stir fry zucchini until golden brown.
  • Put oil in the pan and stir fry the carrots until tender. Set aside.
  • Add a bit more oil and stir fry spinach until it is wilted. Set Aside.
  • Stir fry mushrooms with a tsp of tamari, until golden brown. Set aside.
  • Put 1 tablespoon of oil in pan and add the rest of the garlic and cook for 30 seconds, add the ground beef and fry until browned, breaking it to small pieces. Add 2 Tbsp of soy sauce and 1 Tbsp of sugar, mix well. Set aside.
  • Fry the eggs sunny side up. Set aside.
  • Put 2 Tbsp of Gochujang in a bowl and add hot water to thin it out. 1 Tbsp at a time until desired consistency.

To assemble

  • Put about 1 cup of steamed rice in a large bowl. Place bean sprouts, carrots, zucchini, spinach, mushrooms, and ground beef one next to each other on top of the rice.  Place fried egg in the center. Drizzle some Gochujang and sesame oil. Sprinkle the sesame seeds. Enjoy!


Calories: 754kcal | Carbohydrates: 92g | Protein: 29g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 208mg | Sodium: 910mg | Potassium: 903mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5855IU | Vitamin C: 28mg | Calcium: 140mg | Iron: 5mg
Course: Main Course
Cuisine: Asian, Korean
Diet: Gluten Free
Keyword: rice bowl
Author: Chichi
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