Sizzling Rice Bibimbap

Vegetarian Korean Bibimbap Recipe
This easy Korean dish is healthy, comforting, and oh-so-delicious!

The only thing better than bibimbap is sizzling rice bibimbap! Chewy short grain brown rice obtains a crispy bottom from the hot cast iron for a finish similar to a socarrat with paella. Sauteed veggies and fried eggs come together in a snap, and everything is cooked in one pan, making for an all around easy dinner winner!

Gochujang (pictured at the center below) is a Korean red chili paste that can be purchased at Asian markets as well as many grocery stores, including Whole Foods. It’s complex sweet and spicy flavor is a real stunner with this dish, so grab some if you can! 

Vegetarian Korean Bibimbap Recipe

Sizzling Rice Bibimbap Recipe

Bibimbap With Sizzling Rice


  • 2 tbsp Canola or vegetable oil divided
  • 1 tbsp grated fresh ginger
  • 4 large garlic cloves, pressed or grated on a microplane
  • 3 cups baby bok choy, sliced crosswise into ½ inch pieces (from about 4-5 heads)
  • 4 oz shiitake mushrooms, sliced (about 2 cups)
  • 1/2 cup kimchi, packed
  • 3 tsp soy sauce
  • 1 tsp sesame oil
  • 4 eggs,
  • 4 cups steamed short grain brown rice
  • half an english cucumber, julienned
  • 2 medium carrots, julienned
  • 4 scallions, sliced thin on the bias
  • 1 tsp sesame seeds, for serving
  • Gochujang, for serving


  • Heat oil in a 12 inch cast iron pan over medium heat and sauté ginger and garlic, stirring for 1 minute. Add the bok choy and mushrooms and cook until bok choy is bright green and just beginning to wilt. Stir in the kimchi, soy, and sesame oil, and cook about 10 minutes more, or until kimchi is heated through and sizzling. Transfer the veggies to a plate and wipe out the pan off the heat.
  • Return the pan to the heat and add the remaining 1 tbsp of oil. When the oil is hot, crack the eggs into the pan and fry 2-3 minutes, or until cooked to your liking. Transfer the eggs to a plate and increase the heat to medium high.
  • When the pan is hot, add the rice and pat out flat. Sizzle for 6 minutes. Top the rice with the veggies, eggs, cucumber, carrots, and scallions, and sprinkle with the sesame seeds.
  • Serve out of the sizzling pan with gochujang! (Protect damage to serving surfaces from the hot pan with a kitchen towel and a wooden cutting board.)

Vegetarian Korean Bibimbap Recipe

Vegetarian Korean Bibimbap Recipe

Oh I love a crispy edged fried egg!

What’s your favorite food to serve sizzling?

What else would you serve sizzling rice with?


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