Bibimbap with spinach, cucumbers, and a fried egg

Gluten Free, Vegetarian

2 Servings, 600 Calories/Serving

25 Minutes

If you’ve ever eaten at a Korean restaurant, you’ve likely seen sizzling stone bowls filled with rice delivered to the tables. That was bibimbap, one of Korea’s most beloved dishes. It’s traditionally served with the ingredients arrayed on top of the rice, but the best way to eat it is to stir it all together so the egg makes a sauce and you get a little bit of everything in each bite.


  • 1 cup mung bean sprouts
  • ½ cup jasmine rice
  • 1 tablespoon black and white sesame seeds
  • ½ ounce fresh ginger
  • Fresh mint
  • 2 Persian cucumbers
  • 1 red bell pepper
  • 1 lime
  • 3 ounces baby spinach
  • 2 pasture-raised organic eggs
  • Bibimbap dressing base (rice wine vinegar - tamari - sesame oil - maple syrup)
  • 1½ tablespoons gochujang chili paste (optional)



Cook the bean sprouts and rice

In a pot over high heat, bring 2 quarts salted water to a boil. Add the bean sprouts and cook until they begin to soften, 10 to 15 seconds.
Using tongs, remove the bean sprouts, rinse under cold water, and reserve.
To the same boiling water, add the rice and cook until tender, 14 to 16 minutes. Using a fine-mesh strainer, drain the rice. While the rice cooks, toast the sesame seeds, and prepare the vegetables.


Toast the sesame seeds

In a pan over medium heat, toast the sesame seeds, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a plate to cool. While the sesame seeds cool, prepare the remaining ingredients.


Prep the remaining vegetables and lime

  • Peel and finely chop the ginger.
  • Coarsely chop the mint leaves.
  • Trim the cucumbers, cut in half lengthwise and then on the diagonal into ¼-inch-thick pieces. Remove the ribs and seeds from the bell pepper, then cut into ¼-inch strips.
  • Cut the lime in half; juice one half and cut the other half into wedges.
In the same pan used to toast the sesame seeds, over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the spinach, season with salt, and cook, stirring occasionally, until just wilted, 1 to 2 minutes. Transfer to a plate to cool.


Fry the egg; make the dressing

In the same pan, add 1 teaspoon oil. Crack the eggs into the pan, season with salt and pepper, and cook until the whites are set and the yolks are still runny, 3 to 4 minutes.
In a bowl, combine the ginger, lime juice, and bibimbap dressing base.



Transfer the rice to individual bowls. Arrange the vegetables and mint over the rice, then top each dish with a fried egg. Garnish with the sesame seeds, dressing, and as much of gochujang sauce as you like. Serve with the lime wedges.

Nutrition per serving: Calories: 600, Protein: 19g, Total Fat: 35g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 13g, Saturated Fat: 6g, Cholesterol: 225mg, Carbohydrates: 60g, Fiber: 10g, Added Sugar: 6g, Sodium: 860mg

Similar Recipes

Banana leaf-wrapped cod with kaffir lime and shiso rice
Gluten Free, Dairy Free, Soy Free
Beet, goat cheese, and quinoa salad with curry vinaigrette
Vegetarian, Soy Free
Banana-leaf steamed fish with braised cabbage
Paleo, Gluten Free, Dairy Free