Easy Bibimbap – 비빔밥

5 from 1 reviews

Loaded with seasoned vegetables, a creamy yolk and a fiery gochujang sauce, bibimbap is the perfect midweek meal for a boost of energy! This version is meat-free.


  • Bibimbap sauce
  • 1/2 tofu block
  • 2 tablespoons cornstarch
  • 3 tablespoons + 1 teaspoon vegetable oil
  • 1 small carrot, chopped into matchsticks
  • 150g beans sprouts
  • 4 shiitake mushrooms, chopped
  • 150g baby spinach
  • 2 tablespoons sesame oil
  • 1 teaspoon minced garlic
  • 2 teaspoons finely chopped scallions
  • 1 teaspoon sesame seeds
  • 1 1/2 cup cooked white rice (short or medium grain)
  • 2 fried eggs (or raw egg yolk)


Bibimbap sauce

Make the bibimbap sauce and set aside.

Crispy tofu

  1. Drain tofu and leave on a plate for 10 minutes. Drain again and slice into 2-inch piece cubes. Dust with cornstarch making sure all side are covered and set aside.
  2. Heat a large pan over medium high heat and add 3 tablespoons vegetable oil.
  3. When the oil is hot, add tofu and cook on each side for 2-3 minutes until crispy and golden brown. Turn the heat off, transfer tofu to paper towel and set aside.

Carrots and shiitake mushrooms

  1. In a medium pan over medium high heat, add vegetable oil, carrots and a sprinkle of salt.
  2. Cook for 2 minutes until tender but still yielding a crunch. Transfer to a small bowl and set aside.
  3. Add shiitake mushrooms to the same pan and cook for 2-3 minutes until they are golden brown. Transfer to a small bowl and set aside.

Spinach and bean sprouts

  • Bring a medium size pot of water with 1 tablespoon salt to boil.
  • Add spinach and cook for 1 minute. Drain and rinse spinach under cold water until the spinach is cold.
  • Gentle squeeze the spinach to remove excess water.
  • Put the spinach in a bowl and add 1 tablespoon sesame oil, 1/2 teaspoon minced garlic, 1 teaspoon scallions, 1/2 teaspoon sesame seeds, a sprinkle of salt, and toss the spinach (I use chopsticks) until it’s evenly coated.
  • Repeat the same steps for the beans sprouts.

Assembling bibimbap

  1. Divide the rice among 2 serving bowls.
  2. Place the eggs in the center of each bowl and arrange the vegetables around it.
  3. Serve with bibimbap sauce on the side.


Kid Friendly Bibimbap Sauce

  • 1 tablespoon white miso paste
  • 2 teaspoons soy sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon sesame seeds

Combine all the ingredients and serve.


Keywords: recipe, rice bowl, dolsot bibimbap, dinner

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