Bibimbap - Korean recipe of rice mixed with meat, vegetable and red pepper paste

Korean recipes - Korean food, Bibimbap means mixed meat.

It is usually served as a bowl of warm white rice topped with sauteed and seasoned vegetables and Gochujang (chilli pepper) paste. Fried eggs and sliced meat are common additions.Vegetables used can include cucumber, zucchini, mushroom, spinach, soy bean sprouts. Meat used in the dish can be chicken, beef or seafood.

How to Make Korean Bibimbap


  • 18 Ounces Chicken Breast
  • 6 Eggs separated
  • 12 Ounces of Carrots (Julienne)
  • 12 Ounces of Cucumbers (Julienne)
  • Sesame Seed Oil
  • Salt & Pepper
  • 6 Cups of Cooked Sushi Rice
  • 1 Cup of Soy Sauce
  • 1 Cup of Sugar
  • 1/4 Cup of Minced Garlic
  • 1/4 Cup of Chopped White Scallion
  • 3tbs of Toasted Sesame Seeds (Crushed)
  • 1/4 Cup Chili Paste
  • 1tbs of Water

Instructions :

  • First you will need to make the Marinate, combine 1 Cup of Soy Sauce, 1 cup of Sugar, 1/4 Cup of Minced Garlic, 1/4 Cup Chopped White Scallions, 3 tbs Toasted Sesame Seeds and pepper to taste
  • Cut Chicken Breast into small pieces, let rest in marinate for at least 2 hours. Bake in oven at 350 degrees for 1 hour
  • Season Egg Yolks with salt and beat until smooth
  • Lightly Oil and heat a nonstick pan over medium heat, cook egg crepe style, put egg on sheet pan, and repeat process with egg whites
  • Julienne egg whites and egg yolks
  • Season carrots, cucumbers with salt and set aside for 5 minutes, rinse and pat dry, and saute in sesame seed oil
  • Arrange chicken, egg, vegetables around rice
  • Kochujang Sauce :

  • Combine chili paste, 2 tbs of sugar, 1 tbs of water in a sauce oan, bring to a boil and stir constantly
  • Cook over medium heat until sugar dissolves and mixture reduces 3-5 minutes
  • Serve with Kochujang Sauce

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