Bibimbap with snap peas, carrots, and fried eggs

Gluten Free, Vegetarian, Dairy Free, Spicy

2 Servings, 850 Calories/Serving

25 - 35 Minutes

At Korean restaurants, you’ll often see this classic rice dish carried to the table in sizzling stone bowls. The ingredients are artfully arranged on top of the rice, but the best way to enjoy it is to stir everything together. The fried eggs form a creamy sauce, while kimchi, or pickled vegetables, and the optional gochujang, a sweet-hot chile paste, add warming heat.


  • 1 cup jasmine rice
  • Peeled fresh garlic
  • 1 tablespoon black and white sesame seeds
  • 3 ounces baby spinach
  • 1 red bell pepper
  • 2½ ounces sugar snap peas
  • Fresh ginger
  • Fresh cilantro
  • 2 pasture-raised organic eggs
  • Bibimbap dressing base (rice vinegar - gluten-free tamari - sesame oil - maple syrup)
  • 1 ounce shredded carrots
  • Mung bean sprouts
  • 2 ounces Mother-in-Law’s Vegan Table Cut kimchi (napa cabbage - red chile peppers - onion - fresh chives - fresh garlic - fresh ginger - salt - sugar)
  • 1½ tablespoons gochujang (contains soy - optional)



Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, toast the sesame seeds and prepare the spinach, bell pepper, and snap peas.


Toast the sesame seeds; cook the spinach

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
In a dry medium nonstick frying pan over medium heat, toast the sesame seeds, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Add ½ teaspoon oil to the pan and warm over medium heat. Stir in the garlic; cook until fragrant, about 30 seconds. Stir in the spinach, season with salt, and cook until just wilted, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.


Prep and cook the bell pepper and snap peas

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In the same pan used for the spinach, over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the bell pepper and cook until crisp-tender, about 1 minute. Transfer to a plate. Stir in the snap peas; cook until crisp-tender, about 1 minute. Transfer to a plate.


Fry the eggs; make the dressing

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Coarsely chop the cilantro for garnish.
In the same pan used for the vegetables, warm 1 teaspoon oil over medium heat. Crack the eggs directly into the pan; season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes; for firmer yolks, cook 1 to 2 minutes longer. Transfer to a plate.
In a small bowl, stir together the ginger and bibimbap dressing base; season to taste with salt and pepper.



Transfer the rice to individual bowls. Arrange the spinach, bell pepper, snap peas, carrots, bean sprouts, kimchi, and cilantro over the rice; drizzle with half the bibimbap dressing. Top each with an egg, sesame seeds, and as much gochujang as you like. Serve with the remaining dressing.

Nutrition per serving: Calories: 850, Protein: 34g, Total Fat: 17g, Monounsaturated Fat: 7g, Polyunsaturated Fat: 6g, Saturated Fat: 2.5g, Cholesterol: 155mg, Carbohydrates: 137g, Fiber: 16g, Sugar: 12g, Added Sugars (Maple syrup): 3g, Sodium: 800mg
Contains: soy, eggs.

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