Bibimbap with snap peas, carrots, and fried eggs

Gluten Free, Vegetarian, Dairy Free, Spicy

4 Servings, 640 Calories/Serving

25 – 35 Minutes

Korea’s beloved rice dish has a bit of everything—kimchi, sesame, fried egg—in every bite. To keep it strictly gluten-free, omit the gochujang.


  • 2 cups jasmine rice
  • 1½ tablespoons black and white sesame seeds
  • Peeled fresh garlic
  • 1 red bell pepper
  • 5 ounces baby spinach
  • ¼ pound sugar snap peas
  • 4 pasture-raised organic eggs
  • Fresh ginger
  • Fresh cilantro
  • Bibimbap dressing base (rice vinegar - gluten-free tamari - sesame oil - maple syrup)
  • 2 ounces shredded carrots
  • Mung bean sprouts
  • 3 ounces Mother-in-Law’s Vegan Table Cut Kimchi (napa cabbage - red chile peppers - onion - fresh chives - fresh garlic - fresh ginger - salt - sugar)
  • 2 tablespoons Mother-in-Law’s gochujang - optional (chile flakes - malt syrup - wheat flour - sweet rice powder - fresh garlic - onion - salt - soybean flour)

Chef's Tip: It’s easier to cut a bell pepper by placing it skin side down instead of skin side up on the cutting board since even the sharpest knives penetrate the flesh more easily than the skin.



Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, toast the sesame seeds and prepare the vegetables.


Toast the sesame seeds

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.


Prep the vegetables

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.


Cook the vegetables and eggs

In the same pan used for the sesame seeds, warm ½ to 1 teaspoon oil over medium heat until hot but not smoking. Stir in the garlic and 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. In the same pan, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Stir in the bell pepper and cook until crisp-tender, about 1 minute. Transfer to a plate. Stir in the snap peas, adding 1 teaspoon oil if the pan is dry, and cook until crisp-tender, about 1 minute. Transfer to a plate. Wipe out the pan.
In the same pan used for the vegetables, warm 1 to 2 teaspoons oil over medium heat. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.
While the eggs cook, prepare the dressing and garnishes.


Make the dressing and prep the garnishes

  • Grate or peel and finely chop enough ginger to measure 2 teaspoons.
  • Coarsely chop the cilantro for garnish.
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 the remaining dressing on the side.

Kids can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Measure out the garlic and ginger.
  • Mix the dressing.
  • Practice saying bibimbap and gochujang.

Nutrition per serving: Protein: 22g (44% DV), Fiber: 8g (32% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 4.5g, Saturated Fat: 2g (10% DV), Cholesterol: 155mg (52% DV), Sodium: 730mg (30% DV), Carbohydrates: 104g (35% DV), Total Sugars: 8g, Added Sugars: 3g (6% DV). Not a significant source of trans fat. Contains: soy, wheat, eggs

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