Rating: 4.51 stars
191 Ratings
  • 5 star values: 126
  • 4 star values: 44
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.

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  • Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.

  • To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

Nutrition Facts

395 calories; protein 13.6g; carbohydrates 45g; fat 18.8g; cholesterol 196.2mg; sodium 1085.8mg. Full Nutrition
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Reviews (118)

Most helpful positive review

Rating: 5 stars
04/01/2014
LOVE this recipe! I have tried to recreate bibimpop, which is next to impossible in the States. This was FANTASTIC! I began the recipe by frying some tofu in the oil (wok.... 1 inch width slices. Key is to not touch the slices for 7 minutes until you flip!) as my rice was cooking (in the rice cooker). Then, I followed the recipe as written, but threw in some thawed freezer veggies as well (broccoli and spinach) with the shoots, sprouts, and shrooms. I mixed the rice, soy sauce, and onions in a separate bowl, and we each served our own since I will kill people with gochu chung or siracha. I give this 10 stars. I have been searching for a good bibimpop recipe, and this reminded me of Korea as much as the ingredients could allow!!! Loved the addition of the mushrooms. I will make this over and over. THANK YOU! Perfect! Read More
(49)

Most helpful critical review

Rating: 2 stars
11/04/2014
Fairly bland the only flavor it has was from the hot sauce. I put the hot sauce on the side so I could see what it tasted it liked without the hot sauce and it wasn't that flavorful. Read More
(3)
191 Ratings
  • 5 star values: 126
  • 4 star values: 44
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
03/31/2014
LOVE this recipe! I have tried to recreate bibimpop, which is next to impossible in the States. This was FANTASTIC! I began the recipe by frying some tofu in the oil (wok.... 1 inch width slices. Key is to not touch the slices for 7 minutes until you flip!) as my rice was cooking (in the rice cooker). Then, I followed the recipe as written, but threw in some thawed freezer veggies as well (broccoli and spinach) with the shoots, sprouts, and shrooms. I mixed the rice, soy sauce, and onions in a separate bowl, and we each served our own since I will kill people with gochu chung or siracha. I give this 10 stars. I have been searching for a good bibimpop recipe, and this reminded me of Korea as much as the ingredients could allow!!! Loved the addition of the mushrooms. I will make this over and over. THANK YOU! Perfect! Read More
(49)
Rating: 5 stars
01/17/2013
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 Read More
(28)
Rating: 5 stars
08/30/2012
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. Read More
(24)
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Rating: 5 stars
09/27/2012
Loved it. Go ahead and add more sauce if wanted! (I wanted) Read More
(16)
Rating: 5 stars
04/26/2013
The wonderful thing about bibimbap is that you can make it with whatever is in the house. It's as common as a hamburger in South Korea, and everyone makes it differently (I lived in South Korea for a year). We've used peppers, kale and tofu. To me the most important ingredients for a bibimbap is the gochuchang (spicy pepper sauce), sesame oil, egg, and the rice. Read More
(10)
Rating: 4 stars
04/19/2013
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. Read More
(10)
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Rating: 5 stars
02/26/2014
This was super delicious! Mix up all ingredients and enjoy. The only thing I did differently is to double up on the bean sprouts instead of using bamboo shoots (not a big fan.) This only took several minutes to assemble and turned out to be absolutely delicious. Read More
(7)
Rating: 5 stars
06/20/2013
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. Read More
(5)
Rating: 5 stars
02/02/2015
Delicious!!! I would have preferred 2 eggs (my husband had 2 and wished he had 3) but that might be personal preference. Can't wait to make again! Read More
(5)
Rating: 2 stars
11/04/2014
Fairly bland the only flavor it has was from the hot sauce. I put the hot sauce on the side so I could see what it tasted it liked without the hot sauce and it wasn't that flavorful. Read More
(3)