Korean Bibimbap

Maggie Moon, MS, RD

Bibimbap is a hot and hearty Korean meal in a bowl. This “kitchen sink” dish can be whipped up in a snap if you already have leftovers and cooked rice in your fridge. If not, don’t worry. The recipe below takes you through each step to help build your bowl. Feel free to customize with your favorite vegetables, and add in an additional protein like fish or poultry if you wish.


This recipe was reprinted with permission from Maggie Moon, MS, RD. 



Total Time
Prep Time
Cooking Time


4 cups Cooked brown rice (or any whole grain rice)
10 oz. Spinach
1.5 tsp Sesame oil, divided
1 tsp Olive oil
1 clove Garlic, minced
1 medium Zucchini
8 oz Mung bean sprouts
8 oz Shiitake mushrooms
1 large Carrot
2 cups Mu saengchae (see separate recipe below)
4 large Eggs
Salt and pepper, to taste
Optional garnishes: green onion, sesame seeds, dried seaweed strips
Jang (Sauce)
1/3 cup Gochujang
3 Tbsp Apple cider vinegar
1 Tbsp Sesame seed oil
1 tsp Sesame seeds
Mu Saengchae (Quick-pickled radish)
5 oz Jeju radish (or daikon radish)
2 tsp Brown rice vinegar (or any light vinegar)
1 tsp Gochugaru (Korean red chili flakes; can sub crushed red pepper flakes)
1 clove Garlic, minced


  1. Start the ingredients that take the longest. Make rice according to package directions, on the stove top, or in a rice cooker. Fill a medium pot about halfway full with water and heat until boiling.

  2. While the rice cooks and water boils, wash, dry, and prep all the produce. Peel the radish, and scrub or peel the carrots. Julienne cut the zucchini, carrot, and radish. Set zucchini in a paper-towel-lined fine mesh strainer. Squeeze and drain excess liquid after 10 minutes. Cut mushrooms into ¼” slices. Measure out all the other ingredients.

  3. Make the Jang. In a small bowl, mix together the Jang ingredients and set aside for at least 10 minutes. Stir occasionally.

  4. Make the Mu Saengchae. In a medium bowl, combine all Mu Saengchae ingredients, tossing gently to combine. Adjust the amount of chili flakes, depending on how spicy you’d like it to be. 

  5. Cook the vegetables.

    Once water is boiling, prepare a large ice bath in a large bowl with ice and water. Blanch carrots in boiling water for 1-3 minutes or until just slightly cooked, then transfer to ice bath and agitate for 30 seconds or until cool. Set aside to dry. Squeeze and drain excess liquid before adding to a small bowl with ¼ teaspoon of sesame oil. Season with salt to taste.

    In the boiling water used for the carrots, blanch the bean sprouts for 3-5 minutes until just cooked. Transfer to the ice bath and repeat remaining steps used for carrots.

    Heat a medium pan over medium-high heat with 1 tsp olive oil. Add spinach and 1 minced garlic clove. Season lightly with salt and pepper to taste. Sauté for 60-90 seconds or until wilted. Squeeze and drain excess liquid, cut into 2-3” pieces, toss with ¼ teaspoon of sesame oil, set aside.

    In the same pan used for the spinach (add a little olive oil if pan is dry), sauté the zucchini for 60-90 seconds or until just cooked. Squeeze and drain excess liquid, toss with ¼ teaspoon of sesame oil, set aside.

    In the same pan used for the spinach and zucchini, heat ½ teaspoon sesame oil until hot but not smoking. Add mushrooms, season with salt to taste. Sauté until browned, about 3-5 minutes. Drain excess liquid and set aside.

  6. Assemble your bowl of bibimbap and make eggs a la minute.

    Divide rice among 4 bowls. Arrange spinach, carrots, mushrooms, zucchini, and sprouts so they are each visible and lay from the center of the bowl out, like spokes of a wheel.

    In a non-stick pan, heat a little olive oil until hot but not smoking, then cook sunny-side up eggs until the tops of the egg whites are set, about 2-3 minutes. Top each bowl with a freshly cooked egg. Add any optional garnishes, if using. Enjoy!

Nutritional Information

Makes 4 servings
Per Serving
  • Calories: 486
  • Total Fat: 14g
  • Saturated Fat: 2.4g
  • Sodium: 617mg
  • Carbohydrates: 75g
  • Dietary Fiber: 10.5g
  • Protein: 18g

Myplate Equivalents

Protein: 1 oz
Grain: 2 oz
Fruit: 0
Vegetable: 3.25 cup
Dairy: 0