Healthy Bibimbap Rice Bowl

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:

  1. Combine all sauce ingredients in a bowl and mix thoroughly.

Prepare the toppings:

  1. Rinse bean sprouts. Boil for 3 minutes then drain. Mix with a little bit of sesame oil and minced garlic and set aside.
  2. Grate carrot. Sauté in skillet with a little bit of sesame oil and water. Season with salt to taste. Set aside.
  3. Thinly slice red cabbage and set aside. You can have it raw or you can stir fry with carrots above.
  4. Cut cucumber in half length wise, scoop out the seeds with a spoon and slice. Set aside.
  5. Cut yellow picked radish into thin long strips. Set aside.
  6. Fry 2 eggs, sunny side up.


  1. 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.
  2. Top with fried egg, sesame seeds and sauce.
  3. 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.