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Quick Bibimbap Recipe

Quick Bibimbap Recipe is an easy Korean-inspired rice bowl made with jasmine rice, vegetables, kimchi, and a fried egg.
Ready in only 30 minutes.
Perfect for busy weeknight dinners or healthy lunches
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Prep Time 9 minutes
Course Main Dish
Cuisine Korean-Inspired

Ingredients
  

  • 2 cups Minute Rice
  • 1/4 cup canola oil divided
  • 8 cups baby spinach
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 teaspoons soy sauce
  • 4 teaspoons rice vinegar
  • 1 cup bean sprouts
  • 1 cup matchstick carrots
  • 1 cup prepared kimchi chopped
  • 4 large eggs
  • 4 teaspoons Sriracha
  • 4 teaspoons toasted sesame seeds

Instructions
 

  • Cook the Rice according to the package directions. Once cooked, fluff with a fork and set aside.
  • While the rice cooks, heat 2 tablespoons of canola oil in a large skillet over medium heat.
  • Add the spinach, minced garlic, grated ginger, salt, and black pepper. Cook for 3 to 5 minutes, stirring occasionally, until the spinach is completely wilted. Transfer the spinach to a bowl and keep warm.
  • Carefully wipe the skillet clean using paper towels.
  • Add the remaining canola oil and heat over medium-high heat.
  • Add the cooked jasmine rice to the skillet. Stir-fry for 3 to 5 minutes until some of the rice becomes lightly golden and slightly crispy.
  • Stir in the soy sauce and rice vinegar, tossing well to evenly coat the rice.
  • Meanwhile, fry the eggs in a separate skillet until the whites are set and the yolks remain runny, or cook them to your preferred doneness.
  • Divide the crispy rice evenly among four serving bowls.
  • Arrange the sautéed spinach, bean sprouts, carrots, and chopped kimchi in sections over each bowl.
  • Place one fried egg on top of each serving.
  • Drizzle each bowl with Sriracha and finish with toasted sesame seeds.
  • Serve your Quick Bibimbap Recipe immediately while everything is warm and fresh.

Notes

This recipe is designed to be flexible, so don't hesitate to use the vegetables you already have in your refrigerator.
Fresh mushrooms, zucchini, broccoli, bell peppers, snap peas, cucumbers, or radishes all make excellent additions.
If you're serving children or anyone sensitive to spice, reduce or omit the Sriracha and choose a mild kimchi.
For a vegan version, simply omit the eggs and use vegan kimchi. Pan-fried tofu is an excellent substitute that adds both protein and texture.
A drizzle of toasted sesame oil just before serving enhances the aroma and gives the finished dish an even richer flavor.