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Classic Bibimbap (Korean Rice Bowl)

Bibimbap, the traditional rice dish of Korean cuisine! Combination of spicy, salty and sweet flavors you will love this bowl dish.

October 30, 2021
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Classic BibimbapPhoto By Canva
Difficulty Medium
Servings 4 people
Preparation 45 mins
Cooking 15 mins
Total 60 mins



  1. In a small dish, combine cucumber pieces and half a cup of gochujang sauce. Put it aside.
  2. In a medium to small sauté pan, boil two cups of water. Toss in finely shredded spinach. simmer for 3 to 5 minutes, or till spinach is deep green and softened. Strain and squeeze out that excess water as possible from the spinach. Place the spinach in a small dish and mix with dark soy sauce or miso sauce.
  3. In a medium nonstick pan, heat one teaspoon vegetable oil or olive oil and sauté and toss the finely chopped carrots until mushy. It will take approximately 3 minutes; add garlic and stir it for one minute until it releases its aroma. Mix cucumber slices and gochujang sauce in a mixing dish; season with red or white pepper flakes and put it aside.
  4. Set aside meat that has been cooked in a large nonstick pan over high flame for approximately 7 minutes on each side. Heat 1 teaspoon vegetable oil or olive oil in a completely separate nonstick saucepan over medium-low flame. Sauté the eggs on just one side until the yolks are goopy. For egg whites, sautee for 3 to 5 minutes approximately.
  5. To serve, split cooked rice among four generous portions, then top with green spinach combination, some few chunks of meat, and cucumber preparation. Serve with one egg on top of each dish. 1 teaspoon sesame oil, a dusting of sesame seeds, and just a little bit of gochujang sauce, if desired, drizzled over each bowl.
Nutrition Facts
Serving Size 1 Classic Bibimbap
Serves 4
Amount Per Serving
% Daily Value*
Cholesterol 73.3 mg24.4%
Sodium 538 mg23.4%
Potassium 1247 mg26.5%
Protein 14.9 g29.8%
Total Fat 22 g28.2%
Total Fat 22 g28.2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Choose medium grain, light grain, or sushi white rice rather than jasmine or brown rice.
  • Use a slicer to make veggie twigs or spiral.
  • Add ingredients like quinoa, kale, or kimchi.
  • Rather than using gochujang, spread aromatic sesame oil and tahini over the rice dish. Alternatively, instead of chicken, try fried duck or quail eggs.
  • Sesame oil is widely available at reasonable prices at Asian region markets and most supermarket shops. This dish has a prominent sesame seed or oil flavor, which may be roasted or unroasted.
  • Remove the egg and replace it with either Crispy Fried Peanut Tofu or Instant Boiled Tofu if you're a vegan.
  • Lightly fry the rice in a hot pan with some sesame oil.
Rate This Recipe

Bibimbap is one of the most popular Korean dishes. It is prepared with different vegetables and meat or eggs. This Classic Bibimbap recipe is served with gochujang sauce.

How about preparing a healthy and protein-packed rice bowl? You will feel the rich bursts of flavor in every bite. If you like to use different textures and flavors together, try the Bibimbap recipe now. Bon Appetit.

What Is Bibimbap?

Bibimbap is one of the most famous Korean dishes. It is a rice bowl covered with flavored sautéed veggies, marinated and seasoned meat (typically beef), as well as a sunny side up poached egg, garnished with sesame seeds and a large amount of sweet-spicy-sour Bibimbap sauce or gochujang sauce.

Bibimbap is a nutritious food since it has a perfect balance of all three main macronutrients and a good number of calories. You may also add a wide range of pickled veggies, including a variety of micronutrients, including protein, fiber, and vitamins.

It's a rice meal with several veggies and little chunks of seasoned beef on top. Boiled white rice is combined with a variety of fresh, seasoned, and grilled vegetables, as well as uncooked or sauteed meat if preferred. An egg always accompanies this, typically served as sunny-side up, and pieces of crispy, lightly seasoned and sautéed seaweed. Pickled ingredients like kimchi or even other preserved vegetables help to add flavor. In contrast, gochujang, Korea's fermented red chili pepper sauce, adds a smoky, spicy, somewhat sweet, slightly spicy taste to the bowls. Crispy and delicious, spicy and sweet with pickled and fermented overtones, the flavors and textures are delicious and mouth watering.

How To Make a Vegan Bibimbap?

Bibimbap is a great way to use up leftover vegetables. Classic Bibimbap is usually served with a variety of vegetables and eggs. Sometimes beef is also used. When preparing bibimbap, the ingredients are cooked separately to best bring out the flavor and texture of each ingredient. Then the ingredients are seasoned. In this way, the flavors of all ingredients are preserved. Eggs and meat are not used in the Vegan Bibimbap recipe. More vegetables and tofu are used instead. It takes about 30 minutes to prepare and is therefore ideal for a weekday meal. It is healthy, simple and enjoyable. Cornstarch is indeed the main factor in crispy tofu. Cover the tofu cubes with cornmeal and fry them in a little soy sauce until crispy and golden. It is delicious and relatively simple to prepare.

What To Serve with Bibimbap?

Bibimbap can be served with side dishes such as seasoned soybean sprouts, spinach, and spicy cucumber salad, which is easy to make by combining your favorite sauces with sliced cucumber. Steamed eggplant is a great option to serve with Bibimbap.

Here are our delicious recipes that you can serve with Bibimbap:

How To Store Bibimbap?

This recipe is best served immediately. However, leftovers may be stored in the fridge for up to two days and reheated the dish using a double boiler system. Bibimbap is not suitable for freezing.

Recipe Variations

  • Tofu Bibimbap: For crunchiness in bibimbap, fry the tofu in cornflour batter instead of adding chicken or beef.
  • Sprouts Bibimbap: It is a kind of Vegan Bibimbap. Add a variety of sprouts such as soybean or kidney sprouts in the dish with rice, tossed and seasoned vegetables, and Korean sauce.
Recipe byPetite Gourmets

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