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!
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.
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!!!
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!
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.
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.
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?