Rainbow Bibimbap

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 2


-1-2 cups cooked rice

-1 carrot, julienned

-1 zucchini, julienned

-1/2 cup spinach

-1 small red bell pepper, julienned

-1 small yellow bell pepper, julienned

-1/2 red onion, sliced

-1/2 cup bean sprouts

-4 shiitake mushrooms, sliced

-handful of edible flowers (optional)

Protein options:

-grilled tofu

-rotisserie chicken

-shredded beef

-1-2 eggs to top

*Meat/tofu marinade:

-1 tbsp soy sauce

-1 tbsp sesame oil

-1 tsp sugar

-1/4 tsp minced garlic

*Bibim sauce:

-2 tbsp gochujang

-1 tbsp sesame oil

-1 tbsp sugar

-1 tbsp water

-1 tsp vinegar

-1 tsp garlic, minced

-1 tbsp roasted sesame seeds


  1. Start by marinading the meat or tofu for 30 minutes in the marinade. Set aside until ready to cook. Mix all the ingredients for the bibim sauce and set aside.

  2. Boil water in a pot with salt. When boiling, blanch the spinach for 30-45 seconds or until welted. Remove from the pot and run under cold water. Squeeze out excess water from the spinach. Then season with sesame oil, salt and sesame seeds and set aside.

  3. Using a non-stick frying pan, add a bit of oil and start stir frying each vegetable on its own until tender, for about 2-3 minutes and season with salt. Remember to replace a bit of oil after changing to each new vegetable.

  4. Clean the pan and add 1 tbsp of oil, heat on medium high heat and add your choice of protein. Saute until thoroughly cooked. Remove from heat and set in a plate until ready to assemble. Lastly, fry your eggs.

  5. To assemble the bibimbap, add the rice to a bowl. Arrange the vegetables in a rainbow color order and top everything with your fried egg. Serve with bibim sauce on the side or drizzle over the entire bowl. Enjoy!

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