Bibimbap Recipe


“Bibimbap simply translates to “mixed rice with meat and assorted vegetables“.”- Sue from mykoreankitchen
Bibimbap is probably my go-to when it comes to an easy home cooked meal. I love that it’s super easy to make, delicious and also really healthy because it has so many veggies. I make it vegan of course so it pretty much just has vegetables and rice which I think is really healthy.
I also really love Korean food because the flavours are just so perfect for me. I like spicy, sour and savoury food and Korean food is usually the perfect mix of this. It’s honestly so delicious I literally can’t stop eating it.
I also want to specify that I don’t make it the traditional way which is a lot more time consuming. I usually make bibimbap when I’m in a hurry so I make it in a quick, kind of lazy way. It still tastes really good though I promise!


1 Carrot
1 Zucchini
1 bunch of spinach
1 white onion
3 spring onions
1/2 tsp of sesame oil
1 handful of soybean sprouts
2 tbs gochujang
Soy Sauce
Minced garlic
Minced ginger
Cooked rice
Cooking oil


  1. Chop all the vegetables except the spring onions jullienne style.
  2. Put about two teaspoons of cooking oil on a pan and add the chopped vegetables, soybean sprouts, garlic and ginger to the pan and let them cook until they are all well cooked. Add salt to taste. Tip: Add the spinach later on as it cooks faster.
  3. While the vegetables are cooking, mix in a small bowl 2 tbsp of gochujang, 2 tsp of soy sauce and the spring onions chopped into small pieces. Mix everything well until it has turned into a liquidy paste. Tip: Gochujang is a bit spicy so if you don’t like spicy food add less and if you do like more spicy food feel free to add more. Soy sauce is also a bit salty so feel free to add it according to your taste.
  4. When the vegetables are almost done cooking add about 2 medium sized bowls of cooked rice and the mixed paste. Mix everything well until both the vegetable and rice and covered with the paste.
  5. Let it cook on medium heat for a few more minutes- about 2-5 minutes- so that the flavours all blend well together.
  6. Your bibimbap is now ready to eat! You can garnish it with some chopped up kimchi, sprinkled seaweed, seasame oil or seasame seeds- or all three!

I usually don’t use any meat replacements but if you like you can always use ground soy/vegetables, some chickpeas or lentils, potatoes or vegan beef. The vegetables are also all optional- you can pretty much use anything you have in the fridge that you think will taste good.


Do you guys like Korean food? Have you ever had or made bibimbap before? As always let me know in the comments below because I love hearing your thoughts or simply stop by and say hi!

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94 thoughts on “Bibimbap Recipe

  1. Thanks Pooja for sharing this wonderful recipe. I have never tasted it or tried it, but when I read this blog I realized that this dish will become a great success if we follow the instructions given here. Thanks 🔥🔥

  2. What is gochujang and is it gluten free? I like Korean food. My first child had a Korean boyfriend for a couple of years and now makes awesome Korean food! So yummy! 😋

    1. Yeah Gochujang is generally gluten free but I would recommend checking the label first just incase. It’s like a Korean red pepper paste. It’s used for seasoning and tastes really delicious. Wow that’s great- I love Korean food!

  3. Pooja! This dish looks delicious! My husband and I both enjoy rice and vegetables because they are so versatile. You can pack so much nutrition into one healthy meal. Who can beat that?
    I’ll be completely honest with you. Before now, I was unfamiliar with Bibimbap. Really, I’m mostly unfamiliar with Korean food in general. I’m thinking we might soon become familiar as we try this tasty treat though. YUM!
    Some of your ingredients are unfamiliar to me as well. It’s always exciting to learn of new foods, new cultures and new experiences. Thank you for sharing this with all of us! I’m excited to try it! 💕
    Sending blessings and much love to you and yours. I hope you are all well, happy, safe, and blessed!

    1. Thank you!
      I love rice and vegetables because like you said it’s nutritious and versatile- plus it’s the best way to use up the leftover vegetables in your fridge!
      Korean food is so delicious- I didn’t eat it till a few years ago when I got into cooking and started making more new recipes. I think this will be great for you guys to start out with because it’s so simple and yet so delicious.
      Let me know how it turns out if you end up making it!

    1. Yeah it’s so easy to order because you just have to tell them to leave out the meat and egg. I usually order that too or spicy rice cakes because they’re the easiest to get vegan.

  4. We have similar but different name and igredients are mostly veggies and rice. Different veggies. You could also use tofu or meatless ground in it. I think we likely misuse the name couscous for it. ()Moroccan name). Chopping onions you can have less tears if use cold water or if you have safety glasses. 😉

  5. I’ve heard a lot about Bibimpap from Kdramas and BTS and I’ve always wanted to try it! I want to try lots of Korean foods but I’ve only had ramen. But now that I have the recipe, I’ll try to make it myself! Thank youuu

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