Quick Bibimbap

Our Quick Bibimbap with jasmine rice is topped to perfection with kimchi, carrots, sautéed spinach and a fried egg. Drizzle with Sriracha, soy sauce or gochujang for added flavor.

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Cooking time PREP TIME 10 mins
Cooking time COOK TIME 15 mins
Servings SERVES 4
Ready in TOTAL TIME 25 mins
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 15 mins
Servings
SERVES 4
Ready in
TOTAL TIME 25 mins

Ingredients

  • 2 cups Minute® Jasmine Rice
  • 1/4 cup canola oil, divided
  • 8 cups baby spinach
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 tsp soy sauce
  • 4 tsp rice wine vinegar
  • 1 cup bean sprouts
  • 1 cup matchstick carrots
  • 1 cup chopped, prepared kimchi
  • 4 eggs, fried
  • 4 tsp Sriracha
  • 4 tsp sesame seeds, toasted

Instructions

  • This Quick Bibimbap recipe has all the flavors we love in the Korean classic, with all the ease of a quick and simple jasmine rice bowl. Try it with your choice of kimchi and any other veggies you desire.

    Step 1
    Prepare rice according to package directions

    Step 2
    Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté spinach, garlic, ginger, salt and pepper for 3 to 5 minutes, or until wilted. Transfer to a bowl and keep warm.

    Step 3
    Wipe out skillet. Heat remaining oil over medium-high heat. Stir-fry rice for 3 to 5 minutes, or until slightly crisp. Stir in soy sauce and vinegar

    Step 4
    Divide rice among 4 bowls. Top each serving with bean sprouts, carrots, kimchi and a fried egg. Drizzle with Sriracha and sprinkle with sesame seeds.

What is Bibimbap?

Bibimbap is a staple dish in Korea. The term “bibim,” refers to mixing multiple ingredients and “bap” means rice. Our easy take on this classic Korean rice bowl is perfect for a quick dinner, any night of the week.

Traditionally served in a sizzling stone bowl, coated with a bit of sesame oil, the rice is applied directly to the stone, giving it a crunchy layer. For our recipe, instead of a hot stone bowl, we use jasmine rice and fry it up in a mixture of soy sauce and rice wine vinegar.

This bibimbap gets topped with sautéed spinach, garlic, ginger, salt and pepper, as well as bean sprouts and a sunny-side up egg. Then, you can finish it off with your choice of kimchi, carrots, sesame seeds or all three!

Wait, There’s More!

For this recipe, a good dose of Sriracha is ideal. However, this classic Korean dish can also pair with a drizzle of either gochujang sauce or doenjang. What’s the difference? Gochujang is a sweet and spicy fermented chili sauce (think of it as the Sriracha of Korean condiments), while doenjang is a fermented soybean paste. Both pack a lot of flavor, though doenjang is on the milder side.

Can We Top That?

Just like the name states, this dish is a mixture of various ingredients. Add anything from sautéed mushrooms and tofu to seared beef or pickled cucumbers.

If you’re feeling adventurous, stick with Asian flavors and try a Korean Style Rice Bowl next.