Description

Welcome to an exciting journey into the world of Korean cuisine with this delicious, fast, and easy-to-make Quick Bibimbap recipe! Whether you’re new to Korean food or a long-time fan, this dish promises a burst of flavors and colors in just 20 minutes. Let’s dive into the details of making this delightful meal.

Ingredients

Scale

2 cups Minute® Jasmine Rice (or your preferred short-grain rice)
1/4 cup canola oil, divided
8 cups baby spinach
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/4 tsp salt
1/4 tsp black pepper
4 tsp soy sauce
4 tsp rice wine vinegar
1 cup bean sprouts
1 cup matchstick carrots
1 cup prepared kimchi, chopped
4 eggs, fried
4 tsp Sriracha (adjust for spice preference)
4 tsp sesame seeds, toasted

Optional substitutions:

For a vegan option, replace the eggs with tofu or a plant-based egg substitute.
You can use coconut oil instead of canola oil for a slightly sweeter flavor.

Instructions

Step 1: Prepare the Rice

Cook the Minute® Jasmine Rice according to package directions. For authentic Bibimbap flavor, short-grain rice works best as it’s sticky and holds everything together nicely.

Step 2: Sauté the Vegetables

In a large skillet, heat 2 tablespoons of canola oil over medium heat. Add the baby spinach, garlic, ginger, salt, and pepper, and sauté for 3-5 minutes until the spinach wilts. Once ready, transfer to a bowl and keep warm.

Step 3: Crisp the Rice

Wipe out the skillet and heat the remaining oil over medium-high heat. Stir-fry the cooked Jasmine Rice for 3-5 minutes until it’s slightly crisp. Stir in the soy sauce and rice wine vinegar for added flavor.

Step 4: Assemble the Bowls

Divide the crispy rice among 4 bowls. Top each serving with bean sprouts, matchstick carrots, and chopped kimchi. Add a fried egg to each bowl, then drizzle with Sriracha and sprinkle toasted sesame seeds on top for that extra crunch.

Notes

Use fresh ingredients whenever possible to get the best flavor out of your vegetables.
Feel free to switch out the vegetables to your liking! Zucchini, mushrooms, or even bell peppers would make great additions.
To save time, prep all your vegetables ahead of time and store them in the fridge.