Korean Bibimbap. A popular delicious healthy Korean rice bowl dish that features so many tasty veggies and protein. Perfect for dinner, lunch or as leftovers. Also great for meal prep.
There are two ways to serve bibimbap. The way I'm going to show you is the easier version without a stone bowl and served in a regular bowl so you can make bibimbap at home!
The other version is served in a hot stone bowl. Once all the ingredients have been cooked and placed into this special bowl, it is then placed on a stovetop over high heat to heat up the bowl. So much that it crisps up the rice in the bowl. This is a popular way to serve this dish to keep it warm.
Other recipes you may like!
Kimchi Fried Rice
KOREAN INSPIRED MEXICAN STREET CORN
GAMJAJEON (KOREAN POTATO PANCAKES)
JANCHI GUKSU (WARM KOREAN NOODLES)
KOREAN KIMCHI BIBIM GUKSU
TTEOKBOKKI KOREAN RICE CAKES
KOREAN TUNA CAKES (CHAMCHIJEON)
DAKBOKKEUMTANG KOREAN CHICKEN STEW
RABBOKI KOREAN SWEET SPICY RAMEN
This recipe was adapted from Seonlyoung Longest. She is one of the queen's of Korean cooking and I am always so inspired by her. I love watching her youtube channel and you all need to check her out! https://seonkyounglongest.com/
For my bibimbap recipe
You will need the following bibimbap ingredients:
- 2 chicken thighs sliced thinly
- 4-5 cups spinach or bok choy
- 1 red bell pepper sliced into matchsticks
- 1 medium size carrot sliced into matchsticks
- 5 dried shiitake mushrooms soaked in hot boiling water and sliced
- 1 zucchini sliced into matchsticks
- 1 cup kimchi
- 2 fried eggs
- Sesame oil for frying
- Salt to taste
- 3 cups cooked rice
Bibimbap Sauce
- 1 Gala apple, pit removed
- 2 tbsp gochujang
- 1 small cooking onion
- 1 tsp garlic
- Juice of 1 lemon
- 1 tablespoon rice mirin
- Pinch of black pepper
- 1 tbsp honey
- 1 tbsp sesame oil
Marinade
- 2 tbsp soy sauce
- 1 tbsp rice mirin
- 2 tbsp sugar
- Pinch of black pepper
- 1 tablespoon sesame oil
How to make bibimbap
- In a bowl, whisk together your marinade ingredients and add sliced chicken or protein of choice into the bowl.
Sauce:
- In a blender, blend all the ingredients until smooth. Set aside
Preparation of Ingredients
- In large non-stick pan, add some sesame oil. Fry your zucchini, carrots, red peppers, spinach/bok choy, and shiitake mushrooms all separately and one veggie at a time. Season with some salt. Set aside.
- Then in the same pan fry your eggs sunny side up or however you desire. Set aside.
- Lastly, fry the marinated protein with the sauce until cooked, about 7-8 minutes.
- Assemble your bowl by adding cooked rice to the base. Then top off with your veggies, kimchi, chicken and fried egg on top. Add some bibimbap sauce and mix all your contents well together so the sauce evenly coats every rice grain. Enjoy!
Where can I find some of these ingredients?
Gochujang Paste aka Hot Korean Pepper Paste. Go with the mild if you prefer less spicy. Found in Korean or Asian grocers in the sauce aisle.
Rice Mirin. Found in Korean or Asian grocers in the sauce aisle. It's a clear liquid that is a mix between a runny and thick.
Give it a try!
Well I hope you give my Korean Bibimbap recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this bibimbap bowl, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my Korean Bibimbap, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Korean Chicken Bibimbap
Ingredients
- 3 cups cooked sushi rice
- 2 boneless skinless chicken thighs sliced thinly
- 4-5 cups spinach not shown in picture
- 1 red bell pepper sliced into matchsticks
- 1 carrot sliced into matchsticks
- 5 dried shiitake mushrooms soaked in hot boiling water and sliced
- 1 zucchini sliced into matchsticks
- 1 cup kimchi
- 2 eggs fried
- Sesame oil for frying
- Salt to taste
Bibimbap Sauce
- 1 apple pit removed
- ¼ cup yellow onion
- 2 tablespoon lemon juice
- 1 teaspoon garlic
- 2 tablespoon gochujang
- 1 tablespoon mirin
- 1 tablespoon white granulated sugar
- 1 tablespoon sesame oil
- Pinch black pepper
Meat Marinade
- 2 tablespoon regular soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 2 tablespoon white granulated sugar
- Pinch black pepper
Instructions
Marinade
- In a bowl, whisk together your marinade ingredients and add sliced chicken or protein of choice into the bowl.
Sauce:
- In a blender, blend all the ingredients until smooth. Set aside
Preparation of Ingredients
- In large non-stick pan, add some sesame oil. Fry your zucchini, carrots, red peppers, spinach/bok choy, and shiitake mushrooms all separately and one veggie at a time. Season with some salt. Set aside.
- Then in the same pan fry your eggs sunny side up or however you desire. Set aside.
- Lastly, fry the marinated protein with the sauce until cooked, about 7-8 minutes.
- Assemble your bowl by adding cooked rice to the base. Then top off with your veggies, kimchi, chicken and fried egg on top. Add some bibimbap sauce and mix all your contents well together so the sauce evenly coats every rice grain. Enjoy!
Heidi | The Frugal Girls
That beautiful egg on top really draws me in. This looks so good!
christieathome
Thanks so much Heidi!
Alex
I am going to have to make this for my best friend (when we can catch up again!) Bibimbap is her absolute favourite, and this looks so delicious!
christieathome
Thanks Alex!! Yay I hope you enjoy it. It's a delicious one with that spicy sweet sauce!
Bob
I made this the other day and wow it was really good! I swapped for another veggie though and still just as good.