Looking for a quick and colorful Korean meal you can whip up on a weeknight? This easy Bibimbap recipe is ready in about 15 minutes and packed with flavor, texture, and nutrition.
Bibimbap (비빔밥) literally means “mixed rice” and it’s as flexible as it is fun.
You don’t need a stone pot or specialty ingredients to enjoy it at home. Just a bowl of warm rice, a rainbow of stir-fried veggies, and your favorite protein or marinated mushrooms for a vegan version. Top it all with a fried egg (optional), a generous spoonful of gochujang (Korean red chili paste), and a drizzle of sesame oil! And you’ve got a balanced, satisfying meal in a bowl.
Whether you’re a beginner to Korean cooking or just looking for something fast and plant-forward, this one-pan Bibimbap is a go-to.
What You’ll Need
Veggies (or mix and match with what you have):
- ½ medium onion
- 1 cup julienned carrot
- 3–4 button mushrooms
- 2 cups spinach
Protein (choose one):
- Meat version: 75 g minced beef, chicken, or pork (about 3 oz.)
- Vegan version: 3 dried shiitake mushrooms (rehydrated and marinated)
For the marinade:
- 2 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ½ tsp minced garlic (1 small clove)
- ½ tsp toasted sesame seeds
- Black pepper to taste
To serve:
- 1 bowl of freshly cooked rice
- 1 egg (fried to your liking, optional)
- Gochujang (Korean red chili paste, to taste)
- Sesame oil (to taste)
- Fresh herbs (optional: rucola, chives, watercress)
How to Make the Easiest Bibimbap
1. Prep Your Ingredients
Slice the onion and mushrooms. Julienne the carrot. If using shiitake mushrooms, rehydrate them in warm water for 30-40 minutes. Squeeze out excess water and slice.
2. Marinate the Protein
Mix your protein (minced meat or sliced shiitake) with soy sauce, sesame oil, garlic, sugar, black pepper, and sesame seeds. Set aside.
3. Stir-Fry the Toppings
In a single pan, sauté each vegetable one at a time with a bit of oil and salt. Keep each veggie separate for that classic Bibimbap look.
Then stir-fry the marinated meat or mushrooms in the same pan until cooked through and lightly caramelized.
4. Fry the Egg (Optional)
Fry an egg to your preferred doneness—sunny-side up is traditional for Bibimbap, but soft scrambled also works.
5. Assemble Your Bowl
Scoop rice into a wide bowl. Neatly arrange the veggies and protein on top. Add the fried egg in the center.
For the finishing touch, add:
- A spoonful of gochujang
- A drizzle of sesame oil
- Fresh herbs for a little brightness (optional)
📸 Take a quick photo before mixing—it’s too pretty not to!
6. Mix & Enjoy
Now mix everything well with your spoon and dig in!
Vegan-Friendly Tip 🌱
Dried shiitake mushrooms make an excellent substitute for meat in Bibimbap. They soak up the marinade beautifully and give that satisfying umami depth.
You can also use fresh shiitake mushrooms or fresh oyster mushrooms instead. In that case, there’s no need to marinate in advance. Just stir-fry the mushrooms halfway until tender, then stir in the marinade and cook until golden and flavorful.
FAQ: Bibimbap at Home
Q: Can I use different vegetables?
Absolutely. Bibimbap is incredibly flexible. Use whatever’s in your fridge: zucchini, bell peppers, mung bean sprouts, or cabbage also work beautifully.
Q: Is Bibimbap always served with gochujang?
Traditionally, yes. But feel free to adjust to your spice level. You can mix gochujang with a bit of sesame oil, vinegar, and sugar to make a milder sauce. You can also use soy sauce for a non-spicy option. It’s especially nice with a touch of sesame oil and fresh herbs for a lighter, savory flavor.
💡 Fun Fact: Traditionally, there are also other types of sauces depending on the regional or household variation. Some use ganjang-based sauces (soy sauce + sesame oil + garlic), cho-gochujang (gochujang mixed with vinegar and sugar), or even a fermented soybean-based sauce in temple-style bibimbap. Each variation offers its own depth and balance, so feel free to explore what suits your palate best.
Q: Do I need a stone pot?
Not at all! This version is designed for any home kitchen. One bowl is enough.
Q: Can I make this as Dolsot Bibimbap (hot stone bowl version)?
Yes! You can recreate that crispy-bottom effect at home:
- Use a clay pot, cast iron skillet, Dutch oven, or heavy-bottomed pan.
- Brush the inside with sesame oil, then heat it over medium until hot.
- Add cooked rice and gently press it down. Top with your prepared toppings except fresh herbs.
- Heat for 3–5 minutes until the bottom is crispy.
- Serve directly in the hot pot or carefully scoop into a serving bowl.
Q: Is Bibimbap healthy?
Yes! It’s a balanced dish with carbs, protein, vegetables, and healthy fats. Skip the egg or meat for a fully plant-based bowl.
Final Notes
Bibimbap is one of Korea’s most iconic comfort foods and with this easy version, it can become part of your everyday meal rotation. No fancy ingredients or equipment needed. Just one pan, a few colorful toppings, and a bowl of warm rice.
Whether you’re new to Korean food or simply craving something nourishing and satisfying, this is the Bibimbap recipe that works for everyone.
맛있게 드세요 (masitge deuseyo)! Enjoy your meal!
Easy Bibimbap Recipe | Korean Mixed Rice Bowl (Vegan-Friendly)
Ingredients
- ½ medium-sized onion
- 1 cup julienned carrot
- 3-4 button mushrooms
- 2 cups spinach
- 1 egg
- salt & vegetable oil as needed
Marinated meat (marinated shiitake mushroom for vegan version)
- 75 g minced beef (or chicken/pork) 3 oz. (for vegans, 3 dried shiitake mushroom, detailed instructions below)
- 2 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ½ tsp minced garlic 1 small clove
- ½ tsp toasted sesame seeds
- black pepper to taste
Serve with
- 1 bowl cooked rice
- Gochujang (Korean red chili paste) to taste
- Sesame oil to taste
- Some fresh herbs (rucola, chives, watercress, etc.)
Instructions
- Slice onion and button mushroom.
- Make marinade and mix with minced beef.For vegan, rehydrate dried shiitake mushroom until fully rehydrated (c.a. 30-40 min.). Squeeze out the excess water and slice the mushroom. Mix with the marinade.
- In a heated pan over medium high heat, stir-fry each vegetable separately while adding vegetable oil and salt each time.
- Stir-fry the marinated meat.
- Fry an egg to your liking.
- In a bowl, spread a bowl of cooked rice and top it with a fried egg.
- Arrange each topping nicely.
- Take a photo moment (before mixing everything). Add Gochujang to your taste.
- Add some sesame oil to taste.
- To add some herbaceous kick, add some herbs (rucola, chive, watercress, etc.)
- Mix and enjoy!
