Bibimbap {Korean Mixed Rice with Vegetables}

Today am going to show you how to make bibimbap at home! That’s right. It’s so easy and honestly the tastiest way to have rice and veggies. This is a dish extremely perfect for people who 1. are too busy to cook, 2. like to meal prep. You can literally prepare the veggies beforehand and in bulk and keep them in the fridge and whenever you need a plate, just assemble for yourself. The dish itself is famous in Korea for being something that accept any left over veggies you might have in the fridge.  You can use as many vegetables as you like, the more the healthier. The key is to use vibrant colored veggies to make your dish pop!

So the components include; sautéed veggies, fried meat, rice, an egg on top and a red pepper sauce called Gochujang made from red chilli, fermented soy beans, glutinous sticky rice and salt. While you can make this sauce if you have all the components you can also buy a ready made one from Asian food markets. It’s always in the Korean aisle and in a red bottle/package.

When cooking use the same pan to fry the meat to saute the veggies so they build more flavor! and much as you can use any oil you want to, i recommend sesame oil if you can, it definitely adds flavor to the whole dish!

The amazing thing about this dish is , it can fit into your weekly meal plan or can be an entertaining dish. Traditionally Bibimbap is served on a hot plate to keep it hot, and even most Korean restaurants will serve it on a hot stone plate, so when you do serve this to guests you can modify and serve in hot pots.

Bibimbap {Korean Mixed Rice with Vegetables}


  • 2 medium carrots chopped / julienned
  • Sesame oil
  • 2 eggs sunny side up
  • 1 zuchinni
  • 1 cup Mushrooms (any type you like)
  • Spinach (as much as you want)
  • pre- cooked rice (preferably Sushi rice)
  • Gochujang Paste (see notes)
  • 200 grams Beef cut into strips or small chunks


  1. Place 2 tablespoons sesame oil in a pan, and add meat. Cook meat until it fried and no juices are in the pan. Season with salt or alternatively Korean Beef seasoning. Once cooked place on a plate.
  2. In the same pan, add 1 teaspoon sesame oil and add the mushrooms, Saute until cooked. about 5 minutes. Place on a plate. And cook all the other veggies the same way. Carrots, mushroom and zucchini take about the same time to cook, while the spinach takes less time 2-3 minutes.
  3. Once all the veggies are done now plate everything. On your plate place your cooked rice and serve all the veggies and meat around it. Serve with the Gochujang Sauce.
  4. Optional but you can make an egg sunny side up and serve it on top of your bibimbap. It is now ready to eat.


Gochujang sauce can be readily purchased from the shop. You can add Kimchi, cabbage, radish, yellow squash just a few veggies that go very well with bibimbap
Now that we are well acquainted with this dish let’s make it and enjoy!
bibimbap plates .png
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One Comment Add yours

  1. Tastie Dine says:

    You are killing me, I can’t wait to try this this week – hopefully.
    The presentation looks devine- A dish I would kill for right now. The presentation is amazing!!


    Liked by 1 person

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