Recipes

Bibimbap (Korean Rice Bowl)

Our twist on Korean bibimbap includes a soft boiled jammy egg instead of the traditional fried egg. The hot rice warms the vegetables while keeping the egg’s soft centre, and a dollop of gochujang sauce adds earthy heat and depth.
Serves 4
Prep Time 20 min
Cook Time 10 min
Print Recipe

Ingredients

  • 2 tbsp (30 mL) olive oil, divided
  • 1 clove garlic, minced
  • 1 cup (250 mL) baby spinach
  • 1 cup (250 mL) bean sprouts
  • 8 shitake mushrooms, sliced
  • 1 small red bell pepper, seeded and julienned
  • 1 large carrot, peeled and julienned
  • 2 tbsp (30 mL) soy sauce
  • 2 tsp (10 mL) sesame oil
  • ¼ tsp (1.25 mL) chili flakes (optional)
  • 4 cups (1 L) cooked short grain rice
  • ½ English cucumber, julienned
  • 4 boiled eggs

Instructions

  • Step 1

    In a large skillet, heat 2 tsp (10 mL) of the olive oil over medium heat. Cook garlic for 1 minute. Add spinach and cook until wilted (about 1 to 2 minutes), stirring occasionally; transfer to a plate. Add another 1 tsp (5 mL) of oil to the skillet and cook bean sprouts until tender-crisp (1 to 2 minutes). Repeat with remaining oil, mushrooms, red pepper and carrot, cooking each separately.

  • Step 2

    In a small bowl, combine soy sauce, sesame oil, and chili flakes (if using).

  • Step 3

    To boil eggs, bring a small saucepan filled with water to a simmer over medium heat. Add eggs carefully with a spoon, one at a time. Simmer eggs for 6 minutes for a medium runny yolk. Remove eggs from water and peel under cold water.

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  • Step 4

    Place 1 cup (250 mL) of the cooked rice into each of 4 medium shallow bowlsor reuseable containers. Arrange sections of spinach, bean sprouts, mushrooms, red pepper, carrot, and cucumber around the edge of the bowl in a circle. Top each bowl with an egg cut in half. Drizzle with soy sauce mixture.

Paperclip IconTips

  • Serve with Kimchi and sprinkle with sesame seeds.
  • Ingredients can be prepared ahead of time for a quick-to-assemble meal.
  • This recipe is easily cut in half. Plate into reusable containers, let cool, then cover and refrigerate for a grab-and-go lunch the next day.

Nutrition Facts

Per serving
Calories445
Fat15 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate63 g
Fibre5 g
Sugars4 g
Protein13 g
Sodium554 mg

Frequently Asked Questions

  • Can I use basmati rice for bibimbap?

  • What does "bibimbap" actually mean?

  • What is a Korean rice dish called?

  • What kind of bowl is used for bibimbap?

  • What kind of rice is used in bibimbap?

  • What sauce do you eat bibimbap with?

  • What's in a bibimbap bowl?

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