Bibimbap Recipe (Korean Mixed Rice)

Take a trip to the heart of Korea with Bibimbap -- a big bowl of perfectly cooked rice loaded with all sorts of colorful veggies, tender mushrooms, and a fried egg, all topped off with a drool-worthy gochujang sauce.

Prep Time 15

Cook Time 6

Servings

Calories 358kcal

Author FoodFaithFitness

Ingredients

1 cucumber thinly sliced
2 tsp rice vinegar
1 ½ tbsp sesame oil
1 cup mung bean sprouts
1 carrot shredded
1 tsp soy sauce
2 cups white rice
2 fried eggs
3 oz shiitake mushrooms sliced
1 Gochujang sauce
black and white sesame seeds
pinch of sea salt
1 tbsp scallions chopped

Instructions

In a small bowl, add the cucumber slices and toss with 1 tsp rice vinegar, ½ tbsp sesame oil, and season with a pinch of sea salt. Set aside.
In another small bowl, combine the shredded carrots with 1 tsp rice vinegar and a pinch of sea salt and aside.
Heat 1 tbsp sesame oil in a medium skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 3–4 minutes until cooked and browned. Season with soy sauce. Remove from the pan and set aside.
In the same skillet, add the egg and fry it sunny side up, for about 3 minutes.
Assemble bowls with rice, cucumber slices, bean sprouts, carrots, and shiitake mushrooms. Top with the fried egg and sprinkle with the chopped scallions and the sesame seeds. Drizzle with the gochujang sauce if preferred.

Notes

You can swap the egg for thinly sliced beef, chicken, tofu, or even try some tempeh. Just whip up a flavor-packed marinade with soy sauce, garlic, and sesame oil, and you're golden.
While short-grain white rice is the go-to, you can totally switch it up with medium-grain, brown, or even jasmine rice for a unique twist on taste and texture. If you want a totally different experience, use quinoa or rice noodles.

Nutrition