Bi Bim Bop Recipe

Name: Bi Bim Bop
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: 2 cups cooked rice; 1/2 cup chopped lettuce; 2 tablespoons vegetable oil; 2 cloves garlic; 2 green onions; 1 medium zucchini; 2 cups fresh spinach; 1/2 cup chopped cucumbers; Thai Sweet Chili Sauce (not used in recipe); 1/4 cup water; 1/4 cup sugar; 1 teaspoon salt; 1 lb ground beef (optional); 1 tablespoon soy sauce; 1 tablespoon + 1 teaspoon sesame oil; 1 carrot, julienned; 1 teaspoon sesame seeds; 1/2 lb bean sprouts; 1 egg (optional); 1/2 cup gochujang (Korean hot pepper paste); 1 teaspoon rice vinegar

This Bi Bim Bop recipe, inspired by Cooking Smart (Nov/Dec 2005), delivers a vibrant explosion of flavors and textures in just 20 minutes! A perfect weeknight meal, this colorful Korean mixed rice bowl is packed with fresh vegetables, savory protein (optional!), and a spicy-sweet gochujang sauce. Get ready to experience a taste of Korea!

Prep Time 10 mins

Cook Time 20 mins

Calories 180.2 kcal

Protein 9g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bi Bim Bop

2 cups cooked rice
1/2 cup chopped lettuce
2 tablespoons vegetable oil
2 cloves garlic
2 green onions
1 medium zucchini
2 cups fresh spinach
1/2 cup chopped cucumbers
Thai Sweet Chili Sauce (not used in recipe)
1/4 cup water
1/4 cup sugar
1 teaspoon salt
1 lb ground beef (optional)
1 tablespoon soy sauce
1 tablespoon + 1 teaspoon sesame oil
1 carrot, julienned
1 teaspoon sesame seeds
1/2 lb bean sprouts
1 egg (optional)
1/2 cup gochujang (Korean hot pepper paste)
1 teaspoon rice vinegar

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How to Make Bi Bim Bop

Cook 1 cup of short-grain rice according to package directions.
While rice cooks, prepare the vegetables: Chop 1/2 cup of lettuce, 2 cloves of garlic, 2 green onions (white and green parts separated), and 1 medium zucchini (sliced).
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.
Add the minced garlic and white parts of the green onions to the skillet. Sauté for 1 minute until fragrant.
Add the zucchini slices and sauté for 4-5 minutes, until slightly tender-crisp.
In a separate bowl, combine the cooked rice and the sautéed zucchini mixture.
In the same skillet, add 1 tablespoon of oil and sauté 1 cup of baby spinach until wilted (about 2-3 minutes).
Add the wilted spinach to the rice bowl.
Add 1/2 cup of chopped cucumbers to the rice bowl.
In a small bowl, whisk together 2 tablespoons gochujang (Korean chili paste), 1 tablespoon water, 1 teaspoon brown sugar, and 1/2 teaspoon salt.
Pour the sauce over the rice mixture and gently toss to combine.
Garnish with the green parts of the green onions and a fried egg (optional) before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

14g

Fat

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Asian Korean Healthy Vegetarian 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation Rice Vegetables Asian Korean Easy Dietary Pasta Rice And Grains Greens Spinach Lettuces 3 Steps Or Less