Bibimbap (Korean rice bowl)

A traditional Korean favourite made simple by adding your favourite ingredients. Perfect for a packed lunch!

Prep Time:
20 min
Cook Time:
10 min


Nutrition Facts
  • 2 tbsp (30 mL) olive oil, divided
  • 1 clove garlic, minced
  • 1 cup (250 mL) baby spinach
  • 1 cup (250 mL) bean sprouts
  • 8 shitake mushrooms, sliced
  • 1 small red bell pepper, seeded and julienned
  • 1 large carrot, peeled and julienned
  • 2 tbsp (30 mL) soy sauce
  • 2 tsp (10 mL) sesame oil
  • 1/4 tsp (1.25 mL) chili flakes (optional)
  • 4 cups (1 L) cooked short grain rice
  • 1/2 English cucumber, julienned
  • 4 boiled eggs


  1. In a large skillet, heat 2 tsp (10 mL) of the olive oil over medium heat. Cook garlic for 1 minute. Add spinach and cook until wilted (about 1 to 2 minutes), stirring occasionally; transfer to a plate. Add another 1 tsp (5 mL) of oil to the skillet and cook bean sprouts until tender-crisp (1 to 2 minutes). Repeat with remaining oil, mushrooms, red pepper and carrot, cooking each separately.

  2. In a small bowl, combine soy sauce, sesame oil, and chili flakes (if using).

  3. To boil eggs, bring a small saucepan filled with water to a simmer over medium heat. Add eggs carefully with a spoon, one at a time. Simmer eggs for 7 minutes for a medium runny yolk. Remove eggs from water and peel under cold water.

  4. Place 1 cup (250 mL) of the cooked rice into each of 4 medium shallow bowlsor reuseable containers. Arrange sections of spinach, bean sprouts, mushrooms, red pepper, carrot, and cucumber around the edge of the bowl in a circle. Top each bowl with an egg cut in half. Drizzle with soy sauce mixture.