Korean Bibimbap

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 590kcal

Ingredients

Rice

  • ½ cup Brown rice

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Cucumber Banchan (Oi-Muchim, Light Style)

  • 1/2 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 Sugar or honey optional
  • 2 Scallions thinly sliced
  • 1 clove Garlic thinly sliced,

Warm Vegetable Broth

  • 2 cups Vegetable broth

Bibimbap Vegetables & Egg

  • 1 TBSP 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 the ingredients as instructed.
  • For the cucumber water: Place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Cook the rice according to the directions on the package. Once tender season with salt and pepper.
  • Prepare cucumber banchan: Toss cucumber with salt and let sit for 5 minutes. Gently squeeze out excess liquid. Toss with vinegar, sesame oil, gochugaru, sesame seeds, and optional sugar or aromatics. Set aside.
  • Warm the broth: Heat vegetable broth gently in a small saucepan. Keep warm; do not boil.
  • Cook vegetables: Heat half of the sesame oil in a pan over medium heat. Add garlic and sauté 30 seconds until fragrant. Add carrots, zucchini, and bean sprouts. Stir-fry 4–6 minutes until tender but vibrant. Stir in soy sauce and scallions. Remove from heat.
  • Cook eggs: In a separate pan, heat remaining sesame oil over medium heat. Fry eggs sunny-side up or over-easy.
  • Assemble bibimbap: Portion the rice. Top with vegetables, fried egg, kimchi, a spoonful of gochujang optional, cucumber banchan, and sesame seeds if desired.
  • Serve with vegetable broth, and cucumber water.

Nutrition

Calories: 590kcal | Carbohydrates: 93g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 2623mg | Potassium: 1295mg | Fiber: 16g | Sugar: 10g | Vitamin A: 15308IU | Vitamin C: 47mg | Calcium: 206mg | Iron: 7mg

Korean Bibimbap

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 590 kcal

Ingredients
 
 

Rice

  • ½ cup Brown rice

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Cucumber Banchan (Oi-Muchim, Light Style)

  • 1/2 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 Sugar or honey optional
  • 2 Scallions thinly sliced
  • 1 clove Garlic thinly sliced,

Warm Vegetable Broth

  • 2 cups Vegetable broth

Bibimbap Vegetables & Egg

  • 1 TBSP 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 the ingredients as instructed.
  • For the cucumber water: Place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Cook the rice according to the directions on the package. Once tender season with salt and pepper.
  • Prepare cucumber banchan: Toss cucumber with salt and let sit for 5 minutes. Gently squeeze out excess liquid. Toss with vinegar, sesame oil, gochugaru, sesame seeds, and optional sugar or aromatics. Set aside.
  • Warm the broth: Heat vegetable broth gently in a small saucepan. Keep warm; do not boil.
  • Cook vegetables: Heat half of the sesame oil in a pan over medium heat. Add garlic and sauté 30 seconds until fragrant. Add carrots, zucchini, and bean sprouts. Stir-fry 4–6 minutes until tender but vibrant. Stir in soy sauce and scallions. Remove from heat.
  • Cook eggs: In a separate pan, heat remaining sesame oil over medium heat. Fry eggs sunny-side up or over-easy.
  • Assemble bibimbap: Portion the rice. Top with vegetables, fried egg, kimchi, a spoonful of gochujang optional, cucumber banchan, and sesame seeds if desired.
  • Serve with vegetable broth, and cucumber water.

Nutrition

Calories: 590kcalCarbohydrates: 93gProtein: 24gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 164mgSodium: 2623mgPotassium: 1295mgFiber: 16gSugar: 10gVitamin A: 15308IUVitamin C: 47mgCalcium: 206mgIron: 7mg
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