Bibimbap Rice Bowl

Bibimbap Rice Bowl

Serves: 2 people
Prep Time: 10 minutes
Cooking Time: 20 minutes
Bibimbap Rice Bowl


  • 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 or soy sauce
  • 2 cups cooked short-grain white rice
  • 2 fried eggs
  • 4 ounces sautéed shiitake mushrooms
  • Gochujang sauce, to taste
  • Sesame seeds
  • Sea salt
  • Octonuts Korean BBQ Roasted Almonds, chopped
  • Kimchi, optional, for serving
  • Chopped scallions, optional, for serving


Print This Recipe
  1. In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
  2. Bring a small pot of salted water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
  3. Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until slightly soft. Remove from the pan and set aside.
  4. Heat ½ teaspoon more sesame oil in the skillet and add spinach and tamari or soy sauce. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
  5. Assemble the bowls with the rice, cucumber slices, bean sprouts, and carrots, add the mushrooms and spinach. Top with a fried egg. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Top with Octonuts Korean BBQ Roasted Almonds and serve with kimchi and scallions, if desired.
  6. Enjoy!