Serves: 2 people
Prep Time: 10 minutes
Cooking Time: 30 minutes


  • ½ English cucumber, thinly sliced
  • ½ teaspoon rice vinegar
  • 1¼ teaspoons sesame oil, divided
  • 1 cup fresh mung bean sprouts
  • 1 cup shredded carrots
  • 4 cups baby spinach
  • ½ teaspoon tamari
  • 2 cups cooked short-grain white rice
  • 2 fried eggs, or 1 cup cubed baked tofu
  • 4 ounces sautéed shiitake mushrooms, optional
  • 1 recipe Gochujang sauce
  • Sesame seeds
  • Sea salt
  • Kimchi, optional, for serving
  • Chopped scallions, optional, for serving


Print This Recipe

If you’ve had a long day working from home or busy planting your favorite vegetables in the garden, we figured it would be great getting back inside to a healthy, comforting meal and bibimbap might just be the answer to that.

Bibimbap is a popular Korean cuisine made with rice and garnished with spicy gochujang (otherwise called red chili paste), assorted vegetables, and egg or meat depending on how you like your protein. Bibimbap has continued to maintain its position at the top of the Korean cuisine. Trust the fresh vegetables to add a unique taste and rich flavors to the bowl.

Combined with a rich, piquant sauce, the whole bowl becomes irresistible and that only means one thing – you're in for an unforgettable dinner experience. Wondering how bibimbap got so popular? Why don’t you have a bowl of this tasty recipe packed with intensifying flavors and nutrients to find out yourself? This recipe puts vegetables as the center of attraction and doesn’t use meat.

The combo of the egg yolk and sauce will coat the rice and veggies enhancing their taste and flavor. You might be wondering why there's a lot of mixing involved.

Well, bibimbap translates to mixed rice, so let's keep the tapes rolling! Serve your bibimbap with extra sauce, kimchi, and sliced green onions. Stir them in and enjoy. Customize this recipe to your style and taste by removing some of the ingredients and including yours.

  1. Start by cooking the rice. While it boils, prepare the vegetables and whisk the sauce together. Prepare the cucumbers first so they have enough time to marinate.
  2. After that, blanch the bean sprouts and sauté the carrots, mushrooms, and spinach. Lastly, cook the eggs.
  3. Put cooked rice in medium bowls and top with the egg. Place the veggies around the edges of the bowl with the egg at the center.
  4. Top with gochujang sauce. Ready to serve, break the egg yolk and mix the ingredients.