Quick-Easy Bibimbap Recipe

Name: Quick-Easy Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic minced; 1/2 inch ginger peeled and finely chopped; 2 each scallions, spring or green onions sliced; 1 each carrots peeled and cut into matchsticks; 1 each zucchini thinly sliced, then cut into matchsticks; 1/2 cup red cabbage thinly sliced, optional; 1/2 each cucumbers thinly sliced, then cut into matchsticks; 2 cups rice cooked or leftover; 1/4 cup cilantro fresh; 1/2 tablespoon soy sauce, tamari or to taste; 1/2 tablespoon sesame oil; 2 tablespoons red hot pepper sauce or to taste, Korean style; 1/2 tablespoon ketchup or to taste; 1 teaspoon rice vinegar or to taste; 2 large eggs fried separately, optional; 1 tablespoon sesame seeds toasted

Servings: persons

1 tablespoon vegetable oil
2 cloves garlic minced
1/2 inch ginger peeled and finely chopped
2 each scallions, spring or green onions sliced
1 each carrots peeled and cut into matchsticks
1 each zucchini thinly sliced, then cut into matchsticks
1/2 cup red cabbage thinly sliced, optional
1/2 each cucumbers thinly sliced, then cut into matchsticks
2 cups rice cooked or leftover
1/4 cup cilantro fresh
1/2 tablespoon soy sauce, tamari or to taste
1/2 tablespoon sesame oil
2 tablespoons red hot pepper sauce or to taste, Korean style
1/2 tablespoon ketchup or to taste
1 teaspoon rice vinegar or to taste
2 large eggs fried separately, optional
1 tablespoon sesame seeds toasted

1
In a wok or large nonstick skillet, heat the oil over medium-high heat until hot.
2
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
3
Add the carrot, green zucchini, and red cabbage if using, stirring often, and cook until the vegetables are tender but still crispy, 3 to 5 minutes.
4
Stir in the cucumber, rice and cilantro until well combined.
5
Meanwhile mix together all the sauce ingredients in a small bowl until well blended.
6
Pour the sauce over the veggies and rice, and stir until well mixed.
7
Adjust seasonings if needed.
8
Divide between two serving plates, place a fried egg on top of each bowl, and sprinkle with toasted sesame seeds.
9
Serve warm with kimchee or any Korean side dish.
10
Note: You can always add some cooked chicken or any barbecued meat to add some protein.
11
The recipe is very flexible to adjust.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 cloves garlic minced, 1/2 inch ginger peeled and finely chopped, 2 each scallions, spring or green onions sliced, and more.

Yes, Quick-Easy Bibimbap falls under the Vegetarian 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.

Quick-Easy Bibimbap

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