Signature Korean Dish: Bibimbap

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Bibimbap is a signature korean dish. The word literally means “mixed rice”. It is traditionally served with a bowl of white rice topped with sautéed vegetables, raw or fried egg, sliced meat, and kimchi. The dish is stirred together just before eating. I first tried this dish at a local korea restaurant named Soy Teriyaki Bistro, in Brentwood TN. I was skeptical at first, but it was love at first bite


  • 3 tablespoons extra-virgin olive oil
  • 3 carrots, shredded
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 pounds ground sirloin
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon toasted sesame oil
  • Splash of rice vinegar
  • 4 cups cooked rice, such as jasmine or basmati_DSC0433
  • 1 bundles spinach
  • 6 large eggs
  • 4 to 5 scallions (both white and green parts), sliced, for garnishing
  • 1 jar kimchi, for serving (optional)
  • Teriyaki sauce (optional)
  • I added cooked spaghetti squash to mine! :)


  1. Heat a large pot that has a tight-fitting lid over medium heat. Add the olive oil, onion, and garlic. After it begins cooking, add the meat, increase the heat, and cook for about 5 minutes, stirring until the meat is browned. Add the ginger and continue cooking for 3 to 5 minutes, to caramelize the meat in the bottom of the pan.
  2. Stir in a splash of some vinegar.
  3. Remove and keep warm
  4. Quickly stir fry carrots, remove and keep warm
  5. Stir in the rice Raise the heat to high to crisp up in the rice.
  6. When the rice is heated through, remove pan from heat.
  7. Make indentations in the top of the mixture for each egg and crack each one into a hole. Cover the pot and steam to cook the eggs, 2 to 3 minutes. To serve, scoop out a large spoonful of the mixture with an egg on top.
  8. Sprinkle with scallions and spinach
  9. Place all ingredients into a bowl. Serve warm or cold. Serve with kimchi

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