One Reply to “Bibimbap – Spicy Korean Mixed Rice”

  1. Bibimbap means “mixed rice.” You can make this dish with any of your favorite vegetables and also your choice of protein such as bulgogi. This recipe uses vegetables anyone can get from the local grocery— no need to travel to a Korean market! This dish is a great way to use up vegetables in your fridge too. Depending on your area, you may easily find bibimbap sauce or gochujang at your local grocery.

    Everything you need to know is below with a [6 minute tutorial here]( 🙂

    INGREDIENTS for 2-3 servings:

    * 2-3 bowls of cooked rice
    * 1 bunch of spinach
    * 12 oz (1 bag) of mung bean sprouts
    * 5 shiitake mushrooms
    * 1 medium carrot
    * 1 summer squash (or zucchini)
    * 6 cloves of garlic
    * sesame oil
    * soy sauce
    * 1 tbsp rice vinegar (or vegetable vinegar)
    * 3 tbsp gochujang
    * 2-3 eggs


    1. Thinly chop the shiitake mushrooms, carrot, and squash.
    2. Mince 6 cloves of garlic.
    3. On Medium High heat, sauté the chopped vegetables using a drizzle of oil, 1 tsp of minced garlic, and a pinch of salt for each. To cook the carrots faster, add 2-3 tbsp of water and cover with a lid for 2-3 minutes.
    4. Blanch the spinach. On High heat, boil 2 quarts of water with 1 tbsp of salt. Let the spinach boil for 30 seconds then transfer to ice cold water. Squeeze out any excess water.
    5. Blanch the mung bean sprouts. Let the mung bean sprouts boil for 8-10 minutes then transfer to ice cold water. Squeeze out any excess water.
    6. Add 1 tsp of soy sauce, 1 tsp of sesame oil, and 1/4 tsp minced garlic (optional) to both the blanched spinach and mung bean sprouts. Mix both of them well.
    7. Create the bibimbap sauce. Mix together 1 tbsp of rice vinegar, 3 tbsp of gochujang sauce, and 1 tsp of minced garlic (optional).
    8. Fry 2-3 eggs and add a pinch of salt to each.
    9. Assemble the bowls! Layer on top all of the ingredients and mix everything together.


    * The taste of bibimbap highly depends on the sauce used. I recommend making your own sauce using rice vinegar, gochujang, and garlic. You can also add sugar and water as well.
    * If gochujang is too spicy for you, replace it with soy sauce and sesame oil. This is also a great substitute for kids.
    * You can also use any raw vegetables you like such as chopped red leaf lettuce, chopped seedless cucumbers, shredded carrots, or mushrooms. Just mix it all in!

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