a photo of bibimbap a korean rice dish

Bibimbap – Korean Mixed Rice

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Bibimbap is one of my favorite Korean dishes that I make frequently. First of all, it’s a 30-minute meal that anyone can put together. Second, it will keep you full and satisfied. Third, you can make it vegetarian by using any vegetable in the fridge. Lastly, it’s not a costly dish. Therefore, if you are on a budget, you can make it with ground beef (which I used), or use an elevated cut of meat like rib eye. Don’t forget to add the egg, and mix it together with the gochujang.

I used Maangchi’s recipe for bibimbap found in her book Real Korean Cooking. Her recipe uses some ingredients like fernbrake that are hard to find and require a lot of prep time. For me, it’s best to use what’s in your fridge like peppers and ones that are available at your local grocery store. When I first started making bibimbap I salted my cucumbers as she directed. I realized that there isn’t a difference whether the vegetables are salted or not, as the flavors of the dish are well represented from the egg yolk and the gochujang. Everyone has their own way of making bibimbap. I like making it in a bind since it’s accessible and delicious.

Course: DinnerCuisine: KoreanDifficulty: Easy


Prep time


Cooking time


Total Time



Husband’s rating: Make it again!


  • Rice (I used white rice, but brown works well too)

  • 1 Egg for each serving

  • Gochujang (Korean red pepper paste)

  • Sesame seeds to top (optional)

  • For the beef
  • 8 ounces ground beef (or use any cut you prefer)

  • 2 garlic cloves minced

  • 1 Tbsp soy sauce

  • 2 tsp sesame oil

  • 1 Tbsp sugar

  • For the vegetable
  • 1/2 carrot

  • 1/2 Pepper

  • 1/2 sweet onion

  • 1/2 sliced cucumber


  • Wash and cook your rice.
  • Mix all ingredients for the beef an cook in a medium sized frying pan.
  • Stir-fry the vegetables. Cook vegetables individually until desired doneness .
  • Assemble your bibimbap over rice.
  • Cook your egg to your desired liking and top it over the dish.

Tips and Tricks

  • If you use carrots, make them last since it’ll likely give the other vegetables an orange hue.
  • Transfer your cooked vegetables onto a plate lined with a paper towel to drain the oil.
  • Remember to cook your vegetables individually. You can cook them all together if you are pressed for time, but some may be too crunchy.
  • If you use any type of greens such as spinach or chard make sure to blanch it in boiling water for about 1 minute before stir-frying.
  • Remember bibimbaps are versatile so you don’t have to make it like everyone else. Be creative!



2-3 servings

Total time

30 minutes



Husband's rating

Make it again!

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