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Tasty and Easy Bibimbap (Korean Rice Bowl)

Updated: Jun 10, 2021

Since I've been missing eating Korean bbq and because I've been researching Korean food lately, I thought that now is the perfect time to cook and post this recipe. "Bibimbap" is a Korean dish that means "mixed rice with meat and assorted vegetables". Its a dish that looks complicated because of all the possible vegetable side dishes you can make for it but at the heart of it, its a rice bowl. I like this dish because it allows me and anyone cooking at home to be flexible with what goes into the rice bowl. The most exciting part might be choosing which combination of the many, many Korean side dishes also known as "banchan" to make for your rice bowl. I haven't tried every Korean side dish yet but I personally love kimchi, Korean style beans sprouts (kongnamul muchim), and Korean style spicy cucumbers (oi muchim), as well as hard fried eggs. The next time you and your family are in the mood for some Korean food at home, why not try making bibimbap?

(Above: chicken bulgogi, rice with fried eggs, Napa cabbage kimchi, zucchini and mushrooms, and mung bean sprouts)

(Above: chicken bulgogi, zucchini and mushrooms, and rice with fried eggs)


-chicken bulgogi or ground pork or beef bulgogi

Marinade for bulgogi:

-1/2 tbs. gochugaru

-1 tbs. sesame oil

-2 tbs. soy sauce

-1 tbs. minced garlic

-1 tbs. brown sugar

-1 tbs. mirin

-black pepper to taste

-2-3 eggs

Korean Sides (Banchan)

-spicy cucumbers (see recipe)


-Napa cabbage kimchi (see recipe)

-red radish or globe radish kimchi (see recipe)

-mung bean sprouts (see recipe)

-zucchini and mushrooms seasoned with 2 tsp. sesame oil and 2 tsp. soy sauce

-potato salad (A Korean American addition to traditional Korean sides)

-gochujang for serving (Korean red pepper paste that can be found on Amazon and in Asian grocery stores)

Note: the key to bibimbap is timing the cooking for the meat and the sides. I prefer to cook the things that take the longest amount of time first like the meat and the rice then move onto the vegetable sides last. Also, the sides I list are suggestions and you can cook as many or as little sides as you want to make your rice bowl(s).


  1. Cook rice and set aside. Cook, season, and set aside the bean sprouts. If making chicken bulgogi, follow this recipe. If you are making ground beef or pork bulgogi, marinate the meat in the seasonings for 10 minutes. Brown the meat in a pan and set aside.

  2. If you want cooked kimchi as a side, cook the kimchi in a pan for 4 minutes on medium heat. In another pan, season the zucchini and mushrooms and cook for 8 minutes. Fry the eggs and chop into small pieces. Prepare the cucumbers.

  3. Serve everything over the rice and try with some gochujang for a sweet and spicy kick. Enjoy!

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