I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.
Ingredients
- sesame oil: 2 Tbsp
- carrot matchsticks: 1 cup
- zucchini matchsticks: 1 cup
- bean sprouts: 0.5 can (14 ounce can, drained)
- ounces canned bamboo shoots: 6 piece (drained)
- mushrooms: 1 can (4.5 ounce can, drained, sliced)
- salt: 0.125 tsp (to taste)
- and cooled rice: 2 cups (cooked)
- green onions: 0.33333 cup (sliced)
- soy sauce: 2 Tbsp
- ground black pepper: 0.25 tsp
- butter: 1 Tbsp
- eggs: 3 piece
- sweet red chili sauce: 3 tsp (to taste)
Metric Conversion
Stages of cooking
-
Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
-
Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
-
To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
