Bibimbap is a Korean stir-fry with a fried egg on top. This is my easy version that takes about 20 minutes from start to serve. Some may want to fry the eggs separately, but this method works fine for me. If you’re a vegan, use smokey tempeh strips instead of eggs.

Makes enough for 2 people                                                         Preheat to 375, but then broil

1 C rice of choice (I like brown basmati here) 1 C mushrooms, any kind, rough chopped
¼ C toasted sesame oil (that’s 4 Tbsp) 1 cucumber, shredded or diced, about 2 C
1 medium yellow onion (2 C) finely chopped 1 Tbsp lemon or lime juice
¼ tsp red pepper flakes 1 tsp each good salt and black pepper
¼ tsp coriander 2 farm fresh eggs, or 4 strips of tempeh*
4 cloves garlic, finely minced chili or hot sauce, to taste, optional
1 thumb-size piece of ginger, finely minced black sesame seeds for garnish, optional
2 C baby spinach (or kale, chopped) green onions, chopped, optional garnish
1 carrot (about 1 C), julienned bean sprouts or micro greens, optional

Bring 2 C water to a boil. Add rice, stir, cover pot, lower heat and simmer until rice has absorbed water. Brown rice will take longer than white rice…You know how to cook your rice!

Preheat oven to 375. Using a 10-inch oven-safe skillet (cast iron is best), gently warm toasted sesame oil (or coconut oil, or ghee) over a medium flame. Add onions. Sauté 5 minutes. Add spices and garlic. Sauté 2 minutes. Add veggies. Sauté another 2 minutes. Make 2 indentations in veggies about 2 inches apart; crack an egg into each. Sprinkle everything with half the salt and pepper. Put skillet into oven on top shelf about 12 inches from the broiler. Bake for 5 minutes, then turn oven to broil. Broil 3-4 minutes (you can drizzle a little oil on eggs just before broiling). When you remove the skillet from the oven, the yolks will still be slightly soft.

While veggies are sautéing, toss the cucumber with lemon or lime, and remaining salt and pepper. Can you use kimchi instead of the cukes and dressing? Of course.

To serve, divide rice between two shallow bowls. Top with veggie/egg mixture. Put cucumbers on side. Garnish with black sesame seeds, green onions and sprouts or micro-greens. Voila!

*If using tempeh, marinate in a Tbsp of soy sauce, toasted sesame oil and then brown in a separate skillet. In Korean restaurants, meat is used, and the marinade always includes sugar. The sugar and sweet taste with a wonderful savory dish is a big yuck in my book.

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