Korean Bibimbap

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 410kcal

Ingredients

Rice

  • ½ cup Brown rice

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Cucumber Banchan (Oi-Muchim, Light Style)

  • ½ Cucumber sliced
  • ½ tsp Salt
  • 1 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 tsp Gochugaru (Korean chili flakes)
  • 1 tsp Sesame seeds
  • ½ tsp Honey
  • 2 Scallions thinly sliced
  • 1 clove Garlic thinly sliced

Warm Vegetable Broth

  • 2 cups Vegetable broth

Bibimbap Vegetables & Egg

  • 1 tsp Sesame oil divided
  • 2 cloves Garlic minced
  • 1 cup Carrots cut into matchsticks
  • 1 cup Zucchini cut into matchsticks
  • 1 cup Bean sprouts
  • 2 Scallions sliced on an angle
  • 2 TBSP Reduced-sodium soy sauce
  • 2 Eggs

For Serving

  • 2 TBSP Gochujang
  • 1 cup Kimchi
  • Sesame seeds optional
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Place cucumber slices in a pitcher with water and refrigerate to infuse. Serve over ice if desired.
  • Rinse brown rice under cold water and cook according to package directions until tender. Season lightly with salt and pepper and keep warm.
  • Toss sliced cucumber with salt and let sit for 5 minutes. Gently squeeze out excess liquid.
  • Add rice wine vinegar, sesame oil, gochugaru, sesame seeds, honey, scallions, and sliced garlic to the cucumbers. Toss well and set aside.
  • Heat vegetable broth gently in a small saucepan over low heat until warm. Do not boil. Keep warm until serving.
  • Heat half of the sesame oil in a large pan over medium heat. Add minced garlic and sauté about 30 seconds until fragrant.
  • Add carrots, zucchini, and bean sprouts. Stir-fry for 4–6 minutes until tender but still vibrant.
  • Stir in soy sauce and sliced scallions, then remove vegetables from heat.
  • Heat the remaining sesame oil in a separate pan over medium heat. Fry eggs sunny-side up or over-easy until the whites are set.
  • Portion brown rice into bowls.
  • Serve the sautéed vegetables over the rice along with a fried egg, kimchi, cucumber banchan, a spoonful of gochujang if desired, and sesame seeds. Serve with warm vegetable broth and cucumber water.

Nutrition

Calories: 410kcal | Carbohydrates: 65g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 2544mg | Potassium: 1084mg | Fiber: 8g | Sugar: 15g | Vitamin A: 12261IU | Vitamin C: 34mg | Calcium: 169mg | Iron: 5mg

Korean Bibimbap

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 410 kcal

Ingredients
 
 

Rice

  • ½ cup Brown rice

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Cucumber Banchan (Oi-Muchim, Light Style)

  • ½ Cucumber sliced
  • ½ tsp Salt
  • 1 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 tsp Gochugaru (Korean chili flakes)
  • 1 tsp Sesame seeds
  • ½ tsp Honey
  • 2 Scallions thinly sliced
  • 1 clove Garlic thinly sliced

Warm Vegetable Broth

  • 2 cups Vegetable broth

Bibimbap Vegetables & Egg

  • 1 tsp Sesame oil divided
  • 2 cloves Garlic minced
  • 1 cup Carrots cut into matchsticks
  • 1 cup Zucchini cut into matchsticks
  • 1 cup Bean sprouts
  • 2 Scallions sliced on an angle
  • 2 TBSP Reduced-sodium soy sauce
  • 2 Eggs

For Serving

  • 2 TBSP Gochujang
  • 1 cup Kimchi
  • Sesame seeds optional

Instructions
 

  • Prepare all ingredients as listed above.
  • Place cucumber slices in a pitcher with water and refrigerate to infuse. Serve over ice if desired.
  • Rinse brown rice under cold water and cook according to package directions until tender. Season lightly with salt and pepper and keep warm.
  • Toss sliced cucumber with salt and let sit for 5 minutes. Gently squeeze out excess liquid.
  • Add rice wine vinegar, sesame oil, gochugaru, sesame seeds, honey, scallions, and sliced garlic to the cucumbers. Toss well and set aside.
  • Heat vegetable broth gently in a small saucepan over low heat until warm. Do not boil. Keep warm until serving.
  • Heat half of the sesame oil in a large pan over medium heat. Add minced garlic and sauté about 30 seconds until fragrant.
  • Add carrots, zucchini, and bean sprouts. Stir-fry for 4–6 minutes until tender but still vibrant.
  • Stir in soy sauce and sliced scallions, then remove vegetables from heat.
  • Heat the remaining sesame oil in a separate pan over medium heat. Fry eggs sunny-side up or over-easy until the whites are set.
  • Portion brown rice into bowls.
  • Serve the sautéed vegetables over the rice along with a fried egg, kimchi, cucumber banchan, a spoonful of gochujang if desired, and sesame seeds. Serve with warm vegetable broth and cucumber water.

Nutrition

Calories: 410kcalCarbohydrates: 65gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 164mgSodium: 2544mgPotassium: 1084mgFiber: 8gSugar: 15gVitamin A: 12261IUVitamin C: 34mgCalcium: 169mgIron: 5mg
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