Bibimbap is one of my favorite recipes - because I love eating vegetables. I think it is the perfect dish, and really healthy. I always think that two thirds of your plate should be covered with veggies. The variety of vegetables does not matter really - use whatever you have at home.  Even add chopped lettuce leaves or cucumber to add a nice crunch.  


  • 1 tablespoon roasted sesame oil

  • 5 cups (641 grams) cooked white rice

  • Bibimbap Sauce

  • 3 tablespoons gochujang 

  • 2½ tablespoons mirin

  • 2 teaspoons sesame seeds

  • 2 teaspoons sugar

  • 1 teaspoon sesame oil

  • 1 teaspoon thinly sliced scallions or spring onion

  • Toppings

  • 3 tablespoon soy sauce

  • 2 tablespoon mirin, plus extra for deglazing pan as needed

  • 1tablespoon sesame oil

  • 2 cloves garlic, grated

  • 1 teaspoon ginger, grated

  • 1 teaspoon crushed roasted sesame seeds

  • 3 tablespoons vegetable oil

  • 1 cup (2 ounces or 57 grams) bean sprouts, with yellow heads

  • 1 cup (76 grams) julienned carrots (medium carrot)

  • ½ medium zucchini or courgettes, thinly sliced on the bias (8 grams sliced = ½ cup sliced)

  • 1 cup (67 grams) snow peas, trimmed and pods split open in half (butterflied)

  • 6 cups (300 grams) baby spinach leaves

  • 4 ounces (94 grams) shitake mushrooms, stemmed and cut into ¼-inch thick slices (2 cups)

  • 3 ½ ounces (100 grams) ground/minced beef 

  • 2 teaspoons sugar

  • ½ cup (100 grams) kimchi, snipped into 1-inch (3 centimeter) pieces

  • Garnish

  • 3 egg yolks

  • Black sesame seeds

  • Micro cress (optional)


  • 1.

    Heat a large (12-inch) heavy cast iron skillet over medium heat. Drizzle the sesame oil into the pan and gently spread the rice in a loose layer.

  • 2.

    For the bibimbap sauce: Mix together all the sauce ingredients in a small bowl until smooth and set aside.

  • 3.

    For the toppings: Mix together the first 6 ingredients in a small bowl to make the seasoning sauce. Set aside by the stove.

  • 4.

    Drizzle ½ teaspoon oil in a medium (9-inch) nonstick skillet over medium-high heat, add the bean sprouts and 1 teaspoon seasoning sauce and sauté until crisp-tender, about 30 seconds. Arrange nicely on the rice.

  • 5.

    Cook the remaining toppings in the same manner using the following measurements and times and arranging each on top of the rice: carrots, ½ teaspoon oil, 1 teaspoon sauce, until crisp-tender, 30 seconds; zucchini/courgettes, ½ teaspoon oil, 2 teaspoons sauce, until just tender, about 1 minute; snow peas, ½ teaspoon oil, 2 teaspoons sauce, until crisp-tender, 45 seconds; spinach, 1 teaspoon oil, 1 tablespoon sauce, until just wilted, 30 seconds; mushrooms, 4 teaspoons oil, 1 tablespoon sauce, until tender, 1 minute; beef, 2 teaspoons oil, stir in sugar and remaining sauce, until cooked through, 1 to 2 minutes, spoon juices over meat on rice.

  • 6.

    Deglaze the pan with mirin as necessary. Arrange kimchi on rice.

  • 7.

    For a more attractive arrangement, place the ingredients so that similar colors are separated.

  • 8.

    Spoon the bibimbap sauce on the center, or serve on the side, if you like.

  • 9.

    Make a little well in each of the mushrooms, meat and spinach.

  • 10.

    Gently place an egg yolk into each well.

  • 11.

    Garnish with black sesame seeds and micro cress.

  • 12.

    Bring the whole pan to the table and mix tableside.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 572kj
  • Fat Total 25g
  • Saturated Fat 3g
  • Protein 17g
  • Carbohydrate 66g
  • Sugar 8g
  • Sodium 1341mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Copyright, 2014, Judy Joo, All rights reserved

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