Forktionary

Bi Bim Bop Recipe

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)
Bi Bim Bop 87

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bi Bim Bop? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Bi Bim Bop

  1. Cook 1 cup of short-grain rice according to package directions.
  2. 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).
  3. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.
  4. Add the minced garlic and white parts of the green onions to the skillet. Sauté for 1 minute until fragrant.
  5. Add the zucchini slices and sauté for 4-5 minutes, until slightly tender-crisp.
  6. In a separate bowl, combine the cooked rice and the sautéed zucchini mixture.
  7. In the same skillet, add 1 tablespoon of oil and sauté 1 cup of baby spinach until wilted (about 2-3 minutes).
  8. Add the wilted spinach to the rice bowl.
  9. Add 1/2 cup of chopped cucumbers to the rice bowl.
  10. In a small bowl, whisk together 2 tablespoons gochujang (Korean chili paste), 1 tablespoon water, 1 teaspoon brown sugar, and 1/2 teaspoon salt.
  11. Pour the sauce over the rice mixture and gently toss to combine.
  12. 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

2g

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