5 Unique Bibimbap Recipes

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Pork Gochujang Bibimbap

The perfect bibimbap is definitely not simple to make, but it is definitely worth the effort. This recipe uses pork instead of beef and is made with Chinkiang vinegar instead of classic soy sauce for lower sodium content. The gochujang paste in this recipe is a real hit. Give this a go and see what I am talking about.

Cuisine: Korean

Prep Time: 4 hours and 10 minutes

Calories/Serving: 510

Course: main course

Cook Time: 1 hour

Level: 1/3

Servings: 6

Total Time: 5 hours and 10 minutes

Healthiness: 3/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

INGREDIENTS
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    1 pound (450 grams) Pork Tenderloin
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    6 ounces (170 grans) Bean Sprouts
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    8 ounces (220 grams) Shitake Mushrooms, sliced
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    8 ounces (220 grans) Brussel Sprouts
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    4 ounces (110 grams) Snap Peas
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    3 ounces (85 milliliters) Olive Oil
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    3 tbsp Chinkiang Vinegar
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    6 Eggs
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    3 cups Rice
​Gochujang Paste
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    3 ounces (85 milliliters) Sesame Oil
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    3 tsp Apple Cider Vinegar
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    3 Garlic Cloves, minced
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    3 tsp minced Ginger
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    6 tsp Gochujang
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    3 tbsp Sugar

INSTRUCTIONS

1. In a bowl, mix together all of the gochujang paste ingredients. Cook the rice as the instructions on the packet.

2. Trim the fat from the pork and cut it into small chunks. Place the pork chunks along with some of the gochujang paste, in a bowl. Mix them together to combine. Cover the bowl with a piece of plastic wrap (or a lid), and place in the fridge to marinate for 4 hours.

3. Heat 1 tbsp of the olive oil in a wok, over medium heat. Add the pork and cook for a few minutes on both sides. Set aside and cover.

4. In a bowl filled with boiling water, steam the snap peas and Brussel sprouts for a few minutes. Rinse and drain. Cut the Brussel sprouts in half, add some of the gochujang paste and toss to combine.

5. Heat some of the olive oil in the wok, add the Brussel sprouts and cook for a few minutes. Transfer to a bowl. Do the same with the snap peas, and then set them aside.
6. Coat the bean sprouts with some of the gochujang paste and place them in the wok where you’ve previously heated some of the olive oil. Cook for a few minutes. Remove from heat and set aside.

7. Heat some of the olive oil in the wok, add the shitake mushrooms and cook until soft, about 5 minutes. Set them aside.

8. Heat some oil in a skillet, and fry the eggs to your liking.

9. Place the cooked rice in a large bowl and top with pork chunks. Arrange the cooked veggies around the pork. Place fried eggs on top. If there is any of the gochujang paste left, drizzle it over. Serve and enjoy!

Nutrition per Serving

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    Calories – 510
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    Total Fat – 38g
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    Saturated Fat – 6.7 g
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    Total Carbohydrate – 30 g
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    Fiber – 7.5 g
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    Sugars – 11 g
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    Protein – 26 g

Simple Breakfast Bibimbap

Who says that you cannot have a filling and delicious dinner for breakfast? Your favorite Korean dish – Bibimbap – is transformed into a light, meatless, and healthier meal that makes one hell of a breakfast. This bowl with spinach, bean sprouts, egg, and gochujang, is absolutely delicious. Drizzle some soy sauce over for a richer Asian taste.

Cuisine: Korean

Prep Time: 5 minutes

Calories/Serving: 230.4

Course: main course

Cook Time: 5 minutes

Level: 1/3

Servings: 1

Total Time: 10 minutes

Healthiness: 5/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

1 tbsp Olive Oil
1 tsp Sesame Sees
1 Egg
1 cup Spinach
1 tbsp Gochujang
½ cup Bean Sprouts, blanched in boiling water
2 tbsp Water

INSTRUCTIONS

1. Heat the olive oil in a skillet over medium heat. Add the egg and cook until your desired consistency is reached. Set aside.

2. Combine the spinach and water in a microwave-safe bowl and microwave for 1 minute. Transfer to a serving bowl.

3. Add the bean sprouts to the bowl. Top with the fried egg, sprinkle with sesame seeds and top with the Gochujang. Serve and enjoy!

Nutrition per Serving

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    Calories – 230.4
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    Total Fat – 19.9 g
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    Saturated Fat – 3.7 g
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    Total Carbohydrate – 5.2 g
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    Fiber – 1.9 g
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    Sugars – 2.5 g
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    Protein – 9.2 g

Ground Beef Bibimbap

If you are looking for the most delicious and authentic Bibimbap recipe to cook for dinner then you cannot find a better option than this ground beef Bibimbap. Rich, delicious, and packed with the most amazing Asian flavors, your family will beg you to make this a regular dinner. This is a guilty pleasure since it has 900 calories. But the taste is totally worth it.

Cuisine: Korean

Prep Time: 15 minutes

Calories/Serving: 901

Course: main course

Cook Time: 20 minutes

Level: 1/3

Servings: 4

Total Time: 35 minutes

Healthiness: 3/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

Beef
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    ½ pound (225 grams) ground Beef
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    ½ cup Apple Juice
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    1 tbsp Sesame Oil
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    2 tsp Sugar
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    2 tbsp Soy Sauce
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    1 Garlic Clove, minced
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    ½ tsp grated Ginger
Bibimbap
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    2 Eggs
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    1 cup Short-Grain Rice
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    2 tbsp Sesame Oil
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    ½ cup Bean Sprouts, blanched in boiling water
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    ½ Zucchini, thinly sliced
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    ½ cup grated Carrot
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    ¼ cup Korean Chili Paste
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    2 tbsp Rice Wine Vinegar
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    1 cup Mushroom slices

INSTRUCTIONS

1. To prepare the beef, in a bowl, whisk together the garlic, ginger, soy sauce, sesame oil, apple juice, and sugar. Place the beef in the bowl, stir to coat well, and cover with a piece of plastic wrap. Let it marinate until ready to cook.

2. Prepare the rice following the package instructions.

3. Heat ½ tbsp sesame oil in a skillet over medium heat. Add zucchini and cook for 5 minutes. Transfer them to a bowl.

4. Heat another ½ tbsp sesame oil, add mushrooms and cook for another 5 minutes. Add the mushrooms to the bowl with zucchini.

5. Add the beef to the skillet (don’t add oil), and cook it until browned. Set aside.

6. Heat the remaining 1 tbsp of sesame oil. Add the eggs and fry them to your
liking.

7. In a bowl, place half of the rice in the center and top it with half of the cooked beef. Arrange half of the veggies around it. Top with fried egg. Drizzle with half of the vinegar and chili paste. Repeat this one more time. Enjoy!

Nutrition per Serving

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    Calories – 901
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    Total Fat – 37.5 g
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    Saturated Fat – 9.3 g
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    Total Carbohydrate – 95 g
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    Fiber – 5.4 g
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    Sugars – 15.2 g
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    Protein – 40 g

Instant Pot Bibimbap

Bibimbap may require a little extra effort when it comes to cooking because it requires cooking the veggies separately. However, if you own an Instant Pot you can take the shortcut and make cooking Bibimbap much more convenient. And the taste? I swear it will be just as delicious. Zucchini, spinach, carrots, and eggs accompanied with sliced rib-eye steak make the Korean’s most amazing delight.

Cuisine: Korean

Prep Time: 20 minutes

Calories/Serving: 640

Course: main course

Cook Time: 10 minutes

Level: 1/3

Servings: 4

Total Time: 35 minutes

Healthiness: 2/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

INGREDIENTS
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    2 cups cooked Rice
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    2 Zucchini, sliced
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    2 Carrots, julienned
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    2 cups Bean Sprouts, blanched
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    2 cups Spinach, blanched
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    4 Eggs, fried
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    1 tbsp Korean Chili Paste
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    1 tbsp Olive Oil
Beef
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    1 pound (450 grams) Rib Eye Steak, sliced
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    3 tbsp chopped Green Onions
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    4 tsp Sugar
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    4 tsp Sesame Oil
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    4 tsp Mirin
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    1 tbsp minced Garlic
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    1 tbsp Sesame Seeds
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    3 tbsp Soy Sauce

INSTRUCTIONS

1. Place all of the beef ingredients in your Instant Pot. Stir to combine. Cover and cook for 10 minutes on High. Do a natural pressure release.

2. In the meantime, heat the olive oil in a skillet. Add the zucchini and carrots and saute for 5 minutes. Set aside.

3. Divide the rice between 4 bowls. Place the spinach, bean sprouts, zucchini, and carrots, around it. Divide the beef on top of the rice. Top with the fried eggs. Add some of the Korean chili paste on top. Serve and enjoy!

Nutrition per Serving

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    Calories – 640
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    Total Fat – 45 g
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    Saturated Fat – 18 g
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    Total Carbohydrate – 40 g
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    Fiber – 3 g
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    Sugars – 8 g
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    Protein – 23 g

A Different Vegetarian Bibimbap

When salad and meatless Bibimbap join forces, this recipe is created. Amazing vegetarian and Western twist of the infamous Bibimbap. If you crave the veggies and eggs, but want to cut down on all the sodium and sugar-packed Asian ingredients, then this recipe is a perfect choice. Amazing lunch choice that will keep you full until dinner.

Cuisine: Western

Prep Time: 10 minutes

Calories/Serving: 480

Course: main dish

Cook Time: 20 minutes

Level: 1/3

Servings: 1

Total Time: 30 minutes

Healthiness: 4/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

INGREDIENTS
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    ¼ cup Jasmine Rice
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    ¾ cup Water
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    2 Portobello Mushrooms, sliced
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    4 Cherry Tomatoes, halved
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    ¼ cup grated Carrot
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    1 cup chopped Lettuce
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    2 tsp Olive Oil
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    2 Eggs
Sauce
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    Juice of 1/2 Lemon
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    1 tbsp Olive Oil
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    1 tsp Dijon Mustard
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    A Pinch of Salt

INSTRUCTIONS

1. Place the rice and water in a saucepan over medium heat. Cook until the rice absorbs all the liquid. Set aside.

2. Whisk together the sauce ingredients, in a small bowl, and set aside.

3. Heat the olive oil in a skillet over medium heat. Fry the eggs until your preferrer consistency is reached. Set aside.

4. Spray some cooking spray in the skillet, add the mushrooms and cook until soft,
about 5 minutes. Set aside.

5. Place the rice in a bowl. Arrange the mushrooms, carrots, lettuce, and cherry tomatoes, over. Top with the fried eggs. Drizzle the sauce over. Enjoy!

Nutrition per Serving

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    Calories – 480
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    Total Fat – 28 g
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    Saturated Fat – 5.7 g
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    Total Carbohydrate – 50 g
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    Fiber – 6.5 g
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    Sugars – 0.9 g
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    Protein – 20.5 g

Now, in case you want to explore more about Asian cuisine, have a look at my article
about how to cook sushi rice perfectly. And good luck with your adventures! 🙂

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About Author

Hi, I’m Jennie who loves cooking and fascinated with foods for a healthy life. I set up this website to share with you all I know about cooking and making our kitchen a better place 🙂

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