By Akshara
February 25, 2026
Bibimbap translates to “mixed rice” and is a staple Korean dish that combines warm rice with neatly arranged vegetables, protein and a fried egg. Each topping is cooked separately to maintain texture and flavour. The signature gochujang sauce adds depth and mild heat. Traditionally served in a hot stone bowl, it can also be prepared in a regular bowl at home.
2 cups cooked short-grain rice 1 carrot, julienned 1 zucchini, thinly sliced 1 cup spinach, blanched and squeezed dry 1 cup mushrooms, sliced 150 g sliced chicken or firm tofu 2 eggs 1 tbsp sesame oil 1 tbsp soy sauce 2 tbsp gochujang 1 tsp sesame seeds
Sauté carrot, zucchini and mushrooms separately in a little oil and season lightly.
Cook chicken or tofu with soy sauce and sesame oil until done.
Fry eggs sunny side up, keeping yolk intact.
Place warm rice in bowls and arrange vegetables and protein over it.
Top with fried egg, add gochujang in the centre and mix thoroughly before eating.