Bibimbap is a delicious rice bowl topped with a variety of sautéed or fresh vegetables, marinated meat, egg, and the signature spicy gouchujang sauce. This is a super versatile dish and you can use whatever toppings you like to make this vegan-friendly.
Prep Time 5 mins
Cooking Time 10 mins
Make the sauce:
- Combine all sauce ingredients in a bowl and mix thoroughly.
Prepare the toppings:
- Rinse bean sprouts. Boil for 3 minutes then drain. Mix with a little bit of sesame oil and minced garlic and set aside.
- Grate carrot. Sauté in skillet with a little bit of sesame oil and water. Season with salt to taste. Set aside.
- Thinly slice red cabbage and set aside. You can have it raw or you can stir fry with carrots above.
- Cut cucumber in half length wise, scoop out the seeds with a spoon and slice. Set aside.
- Cut yellow picked radish into thin long strips. Set aside.
- Fry 2 eggs, sunny side up.
- Lay a bed of rice in a bowl, and arrange all the prepared veggies and seaweed strips neatly in individual piles on top of rice.
- Top with fried egg, sesame seeds and sauce.
- Mix well before eating. Enjoy!
- Other common toppings for bibimbap are: spinach, shiitake mushroom, tofu, zucchini, black fungus, kimchi, marinated beef. You can change it based on your dietary requirements.
- You can find Korean yellow picked radish and gochujang paste at Asian grocery stores.
- Omit egg to make this dish vegan-friendly.
- Use a stone bowl (dolsot) to serve if you want crispy rice.