Korean Bibimbap Recipe

Name: Korean Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup short grain japanese rice; 1 medium size carrot - thin slices; 200 grams spinach - chopped approx 2-3 inche; 200 grams soya bean sprouts; 100 grams chicken thighs - sliced; 10 button mushrooms - sliced; 1 salt; 1 sesame oil; 1 roasted sesame; 1 garlic - chopped; 1 chopped fried shallots; 1 water; 1 cooking oil; 1 Lee kum lee korean marinade sauce; 1 large eggs; 2 tbsp Lee kum lee korean marinade sauce; 1 tbsp roasted sesame; 1 tbsp chopped fried shallots; 1 tsp diced garlic; 1 tbsp sesame oil; 1 tbsp water

Servings: persons

1 cup short grain japanese rice
1 medium size carrot - thin slices
200 grams spinach - chopped approx 2-3 inche
200 grams soya bean sprouts
100 grams chicken thighs - sliced
10 button mushrooms - sliced
1 salt
1 sesame oil
1 roasted sesame
1 garlic - chopped
1 chopped fried shallots
1 water
1 cooking oil
1 Lee kum lee korean marinade sauce
1 large eggs
2 tbsp Lee kum lee korean marinade sauce
1 tbsp roasted sesame
1 tbsp chopped fried shallots
1 tsp diced garlic
1 tbsp sesame oil
1 tbsp water

1
Carrot.
2
Heat wok, add 1 tsp oil.
3
Once heated, add carrot and a pinch of salt.
4
Fry for approx 2-3 mins.
5
Mushroom.
6
Heat wok, 1 tsp oil.
7
Once heated, add mushrooms and a pinch of salt.
8
Fry for approx 2-3 mins.
9
Spinach.
10
Boil water (enough to cover spinach).
11
Once boiled, 1 tsp oil, and pinch of salt.
12
Add spinach, cook for 30 seconds.
13
Remove from pot, run spinach under tap water, squeeze spinach to remove excess water.
14
Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic, and 1 tbsp of sesame oil.
15
Mix well.
16
Soya bean sprouts.
17
Boil water(enough to cover soya bean sprouts).
18
Once boiled, 1 tsp oil and pinch of salt.
19
Add soya bean sprouts, cook for approx 3-4 mins.
20
Remove from pot, run under tap water, squeeze to remove excess water.
21
Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic and 1 tbsp sesame oil.
22
Mix well.
23
Chicken.
24
Remove fats and skin from chicken thigh.
25
Chopped into small pieces.
26
Add 1 tbsp korean marinade sauce.
27
Mixed and stored in refrigerator for at least 1 hour.
28
Stir fry chicken.
29
Egg.
30
Pan fry egg.
31
Scope rice and display dishes in sections, you may also add ready made kimchi.
32
Add the seasoning sauce.
33
Mix rice,dishes and sauce evenly!

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup short grain japanese rice, 1 medium size carrot - thin slices, 200 grams spinach - chopped approx 2-3 inche, 200 grams soya bean sprouts, and more.

Yes, Korean Bibimbap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Bibimbap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions