30 Minute Meals/ Entrees/ Recipes

30 Minute Korean Bibimbap Recipe

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This 30 Minute Korean Bibimbap Recipe is a mixture of sesame fried vegetables, minced beef & kimchi, served with rice & a fried egg for a delicious stir fry!

30 Minute Korean Bibimbap Recipe

This 30 Minute Korean Bibimbap Recipe is sure to please your tastebuds, especially if you love American-Asian fusion cuisine. Of course I haven’t made this recipe to be exactly authentic, but from my tasting session, it’s pretty darn close.

I’ve also tried this bibimbap recipe out with noodles and bang bang shrimp, which is pretty mind-blowing if you’re looking for a twist on this recipe!

You’ll be surprised to discover how simple this Korean Bibimbap recipe is, and the best part is that you don’t have to run to a specialty foods store to get the same great spice and flavour that you’ve come to love and savour from your fave sushi or Korean restaurant.

30 Minute Korean Bibimbap Recipe

So what the heck is bibimbap?

Bibimbap literally translates to “mixed rice”, and one of the best things about this dish is that you can customize it depending on your dietary restrictions or whatever’s laying around in the fridge. This Bibimbap recipe makes the best use of a variety of veggies, and that’s probably why I’ve been dying to develop my own recipe for it.

Got some leftover cabbage? Toss it in. Need to use up some greens? They’ll not only taste great, but they’ll add some extra nutritional value to your dinner!

Feel free to mix it up – you don’t really have to use the exact combo of veggies I’ve used here. If you go to a traditional Korean restaurant, bibimbap might come in a special sizzling hot stone bowl – I’ve just used pasta bowls here. Fill them with as many veggies as your appetite can handle!!!

30 Minute Korean Bibimbap Recipe   30 Minute Korean Bibimbap Recipe

This may not be the most authentic version of bibimbap as most are served with a raw egg yolk and gochugang (Korean hot pepper paste), but honestly, sriracha or a chili garlic sauce work just fine alongside a fried egg with a runny yolk. Yeah, I know…I’ve Americanized it a tiny bit.

I’d like to think I’ve also made a healthier version that uses sesame oil and minimizes the soy sauce – you can also use tamari as a gluten-free substitute. If you’re looking to make this meat-free, you can also easily sub in some sliced chicken breasts or shrimp.

Either way, this thing is so SUPER delicious I can’t stand it!

30 Minute Korean Bibimbap Recipe

Now let’s talk a bit more about the individual components of this dish.

The key to a great fried egg is to start the pan off on high heat, and take the pan off the burner to let the egg cook afterwards at a slower pace.

Don’t be tempted to flip the egg – you’re going for appearance here! 😉

I ultimately end up mixing my bibimbap bowl all together, shredding apart the egg anyway, but it’s such a wow factor to have the egg cooked sunny side up, and still have some runny yolk left to flavour the rest of the meal.

30 Minute Korean Bibimbap Recipe   30 Minute Korean Bibimbap Recipe

Kimchi is more easily available in most grocery stores these days and is totally optional in this recipe since it has such a strong flavour. I would definitely recommend adding it though for the nutritional benefits since fermented foods are great for digestion!

The kimchi I typically use is from a local shop/restaurant in Toronto called Live Raw (no, this isn’t a sponsored post, this is just one of my favourite brands of kimchi!), and it’s super flavourful and tasty.

30 Minute Korean Bibimbap Recipe

I mean, what are you waiting for?! You know you just NEED to get your butt in the kitchen working on this – it makes great leftovers for lunch the next day too!

Will you be trying my 30 Minute Korean Bibimbap Recipe?

Print Recipe
30 Minute Korean Bibimbap Recipe Yum
This 30 Minute Korean Bibimbap Recipe is a mixture of sesame fried vegetables, minced beef & kimchi, served with rice & a fried egg for a delicious stir fry!
30 Minute Korean Bibimbap Recipe
Votes: 7
Rating: 5
You:
Rate this recipe!
Course Stirfry
Cuisine Korean
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Stirfry
Cuisine Korean
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
30 Minute Korean Bibimbap Recipe
Votes: 7
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook rice according to package instructions.
  2. Saute mushrooms in pan with 1 tsp sesame oil for 1-2 min on high heat. Add in 1-2 tsp soy sauce near the end of cook time. Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time. Veggies should be crisp but cooked.
  3. Meanwhile, cut up steak and toss with chili garlic sauce so that it's so minced it resembles ground beef. You could use ground beef if you're in a pinch, but I prefer to go with steak because it requires less cooking time and there's less fat.
  4. Heat 1 tbsp sesame oil over med-high heat, then cook steak for 7-8 min until fully cooked and remove from pan.
  5. Using a tiny bit of olive oil, heat the same pan on high and add egg. Cook for a few seconds, then remove from heat and let the egg continue to cook in hot pan off heat. Remove from pan when yolks appear runny but mostly cooked.
  6. Add 1/4 to 1/2 cup rice to each bowl. I use pasta bowls because I love how wide they are and they are great for presentation. Picking out veggies one at a time, place each in circle around bowl. Add beef in there as well. Top with egg, then sprinkle bowl with sesame seeds and serve.

Nutrition Facts
30 Minute Korean Bibimbap Recipe
Amount Per Serving
Calories 478 Calories from Fat 236
% Daily Value*
Total Fat 26.22g 40%
Total Carbohydrates 47.75g 16%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.

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9 Comments

  • Reply
    Robyn @ Simply Fresh Dinners
    September 11, 2015 at 12:34

    Hi Ladies,

    What a pleasure to find your blog at Food & Fitness Fridays. I’m just up the road in Barrie so when I saw Bloor Street, I knew I had to visit!
    Beautiful blog and this dish is a knock out of the park! Great colours, textures, flavours and love that it is quick to make. Fabulous!
    Congrats on a great site!

    • Reply
      Taylor Stinson
      September 13, 2015 at 23:10

      You are so sweet Robyn!! Thanks for stopping by and for your lovely words 🙂 Seeing all those yummy posts on Jebbica’s Food & Fitness Fridays makes us want to do one of our own roundups. Such a great way to get to know other bloggers! You’ve got great photography on your blog–that heirloom tomato salad looks amazing!

  • Reply
    Loren
    September 30, 2016 at 22:36

    Yummy! This looks really great! xo Loren

  • Reply
    ann Keiper
    November 14, 2016 at 22:48

    So glad I found you ♡♡♡♡ thank you

  • Reply
    Susan
    November 27, 2016 at 08:45

    Hi- your blog is great..journalism and healthy food, what a great combo! I have a question about your recipe for bibimbap: how do you make the sauce? I can’t seem to find that info in the instructions.

    thanks, Susan

    • Reply
      Taylor Stinson
      December 12, 2016 at 10:09

      Hey Susan! Thanks so much for your kind words and sorry for the delay in response! There is no sauce – you mix all of the ingredients together and you can add a bit of soy sauce and chili garlic sauce (eg sriracha) for some extra flavour but that’s about it, it’s super simple! The kimchi and the veggies that get cooked in sesame oil and soy sauce do a great job of adding a ton of flavour without having to add a complicated sauce!

  • Reply
    David
    March 30, 2017 at 12:24

    Please don’t take this personally, but don’t use sriracha. If you want an authentic Bibimbap then go to the nearest Korean/International food market and buy Korean Gochujang. Korean used this instead of Sriracha cause using gochujang because it give you a clean/authentic sauce taste instead of hotsauce kind of taste. Its just misleading.

    • Reply
      Taylor Stinson
      March 30, 2017 at 13:04

      Hi David! I do agree with you – authentic bibimbap definitely uses Gochujang. However, the average person does not have this condiment in their house and doesn’t necessarily want to run out and buy it for one recipe so I thought I would include as similar a substitute as I could. I make this recipe all the time and it still tastes really flavourful. I should say that this recipe is more Korean-inspired than authentically Korean 🙂

  • Reply
    Kelsie | the itsy-bitsy kitchen
    April 5, 2017 at 11:33

    I’ve never made bibimbap at home because for some reason it always intimidated me. But I’m definitely going to have to try it now! This looks delicious 🙂

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