Breakfast Made Easy
Easy Korean-style Bibimbap
If you’ve never heard of Bibimbap, bibim means “mixed” and bap means “rice”. Traditionally, the dish is a bowl of steamed rice, sautéed vegetables and a fried egg mixed up together. For Korean’s, this is a way of using up rice and leftovers. In summer, bibimbap is served cold. In the winter, hot. The best part of this dish is that it’s always served with a red chili paste known as gochujang. If you do not have any gochujang on hand , you can substitute the chili-garlic paste.
Whether you make this dish with leftover fried rice, brown rice, white rice or stir fry your own fresh or frozen veggies, this dish is a warm, hearty (and spicy) dish that will wake up your palate.
I love this dish as a breakfast dish with eggs over top, but you could also make this dish as an anytime meal and pair it with another lean protein like stir fry chicken or shrimp to create a whole new flavor profile.
Ingredients
- 2 Tbsp Gochujang or chili-garlic paste
- 1 Tbsp sesame oil
- 1-2 tsp sugar (or sugar option of your choice)
- 1 Tbsp water
- 1-2 tsp rice vinegar
- ½ cup cooked rice (leftover fried, brown or white rice)
- If not using leftover fried rice, veggies for stir fry (cabbage, carrots, mushrooms, peas) or mixed frozen veggies, thawed for stir fry
- 2-3 eggs (optional if plant-based)
Directions
- Saute some mushrooms in a little sesame oil. Then, saute a mixture of carrots, red cabbage and white cabbage (or other veggies you like).
- Cook or warm up rice, then add the veggies and made the sauce.