30 mins

Korean Bibimbap

Never heard of Bibimbap? It's a popular Korean dish of rice, mixed vegetables, savory meat, and a soft fried egg. Our version uses ground pork with spinach and carrots. You could also use ground chicken or turkey and your choice of veggies, which makes this dish a great opportunity to use what you have on hand. What makes the dish, in my opinion, is the fresh ginger and the soft fried egg!
4.2/5 - (18 votes)

Korean Bibimbap



  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1 tablespoon olive oil
  • 1/2 pound ground pork
  • 1 tablespoon ginger, minced
  • 1 green onion, green and white parts minced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 4 cups baby spinach
  • 1 cup matchstick carrots
  • 4 large egg
  • kosher salt and pepper, to taste
  • 1 cucumber, sliced into thin rounds
  • 1 tablespoon sesame seeds
  • Sriracha, optional


  • Place rice and water in a lidded pot. Bring to a boil, reduce to simmer, cover and let cook 20 minutes.
  • Place pork, ginger, green onion, rice vinegar, soy sauce, and sesame oil in a bowl. Stir to combine.
  • Heat olive oil over medium high heat in a skillet.
  • When it begins to shimmer, add pork mixture. Cook, breaking the pork into pieces, until nicely browned and cooked through.
  • Transfer to a plate and tent to keep warm.
  • Add spinach and carrots to skillet. Cook until spinach is just wilted. Transfer to the plate with the pork.
  • Add a bit more oil to the skillet if necessary.
  • Cook eggs to desired doneness. Season with salt and pepper.
  • Plate the rice. Top with pork, spinach and carrots, eggs, and cucumber.
  • Garnish with sesame and Sriracha if desired.

Nutrition per serving

Per Serving: Calories 494 Fat 12 Sat Fat 3 Sodium 307 Carbs 64 Sugars 3 Fiber 3 Protein 28


KID NOTE: Deconstruct create individual servings of rice, meat, spinach, uncooked carrots, and cucumbers.

VEGETARIAN TIP: Use tofu instead of pork.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.


  1. bethany.jaeckle@gmail.com says:

    Amazing and easy. We needed way more pork than listed, though.

  2. Leigh says:

    I made 1/3 of the amount of rice, and the 1/2 pound of pork was just enough for that amount of rice. My husband and I both loved this meal.

  3. aeshelly says:

    I did double the pork mixture based on the reviews. Although it isn’t really like a “proper” bibimbap, the flavor was just outstanding and the entire family, even the 3-year-old, ate it up. They kids weren’t huge fans of the spinach being wilted into the rice, but we were able to pick a lot of it out for them. I gave it 4 stars and “favorited” it.

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