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Bibimbap is a tasty alternative for those who are craving for Korean food but still want “healthy” tag attached to their food. Forget those oily pork belly and go for this Korean delight bursting in colors.

Garlic and sesame oil always stand out in Korean dishes. I tossed them together with blanched beansprout and one handful of spinach while I saute two zucchini and carrot separately. And look at those stunning shitake mushroom and refreshing crunchy cucumber. They are all part of the equation.

Ready to eat, I added the red spicy bean paste (gochujang) and toss. I could hardly wait as I placed one heaped spoonful into my drooling mouth. As I scooped my way towards the bottom of the bowl, I wished it would never come to an end…

Korean Bibimbap
Prep time
Cook time
Total time
Serves: 4
  • 2 cups steamed rice
  • 15 shitake mushrooms, soaked then sliced
  • 250g beansprout, blanched
  • 250g spinach, blanched
  • 1 zucchini, julienned
  • 1 carrot, julienned
  • 1 cucumber, sliced
  • 4 eggs
  • 5 tablespoon gochujang (Korean bean paste)
  • 3 cloves garlic, finely chopped
  • soy sauce
  • sesame oil
  • salt
  1. Soak shitake mushroom in hot water (around 1 hour) then slice.
  2. Blanch spinach and beansprout separately, then add half teaspoon each of garlic and a few drops of sesame oil. Toss well and refrigerate.
  3. Saute mushroom, zucchini and carrot separately. Add garlic and continue to saute. Season to taste.
  4. Fry eggs on low heat according to your liking.
  5. Mix gochujang with soy sauce, sesame oil and 3 tablespoon of hot water (until sauce like consistency)
  6. To assemble, arrange steamed rice topped with egg, zucchini, carrot, mushroom beansprout, spinach and cucumber.
  7. Pour gochujang and mix well.

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