(V) Stir-Fried Assorted Vegetable Rice Mix (Bibimbap, 비빔밥)

Bibim Bap is literally mixed rice. Bibim means mixing and bab is cooked rice. It is typically served with various stir-fried vegetable and gochujang (Korean chilli paste) sauce. However, if you do not want spicysauce you can always use mild sauce such as Soy sauce.
Cook Time 1 hr
Total Time 1 hr
Course Main Course
Servings 4


  • Pan



  • 3 cups short grain rice
  • Rice: 3 cups short grain riceToppings: , (300g), spinach (1 bunch), 2 small courgettes, 2 carrots, 4tsp mincedgarlic,  3 spring onions (chopped), sesame oil, sesame seeds, salt,pepper, vegetable oil, 4 eggs, soy sauceBibimbap sauce: 4 tsp Korean red chili paste (gochujang),1 tsp sugar, 1 tsp sesame oil,  3 tsp water or alternatively, you can useour Vinegary Chilli Sauce (300g) 


  • Shiitake mushrooms for a vegetarian dish
  • 300 g beansprouts
  • 1 bunch spinach
  • 2 small courgettes
  • 2 carrots
  • 4 tsp minced garlic
  • 3 chopped spring onion
  • sesame oil
  • sesame seeds

Bibimbap sauce



    • Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.


    • Beansprouts:
      Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
    • Spinach:
      Blanch the spinach in salted boiling water only until wilted, 30 – 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped spring onion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
    • Courgette:
      Cut the courgette in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced courgette and set aside for 10 – 15 minutes. Squeeze out excess liquid from salted courgette by hand. Add 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Sauté in a lightly oiled pan for 1 – 2 minutes over medium high heat.
    • Carrots:
      Julienne the carrots. Sauté in a lightly oiled pan for 1 – 2 minutes over medium-high heat, sprinkling salt and pepper to taste.


    • Combine all of the sauce ingredients in a small bowl and mix thoroughly.


    • Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable on the rice. Drizzle a little sesame oil over. Top with an fried egg if prefer and serve with the sauce.
    Keyword popular korean dish, vegetarian