When it comes to Korean cuisine, few dishes are as iconic or delicious as Bibimbap. This popular rice bowl dish has captured the hearts and taste buds of foodies around the world with its perfect balance of flavors, textures, and presentation. And one of the best ways to elevate this beloved recipe is by adding a spicy kick! In this article, we’ll be sharing 18 spicy Bibimbap recipes that will take your taste buds on a thrilling adventure. From classic Korean Bibimbap with Gochujang Sauce to Seafood Bibimbap with Shrimp and Squid, each recipe has been carefully crafted to showcase the versatility of this beloved dish.
Stay tuned for our collection of mouth-watering Bibimbap variations that are sure to spice up your mealtime routine!
Classic Korean Bibimbap with Gochujang Sauce
Experience the vibrant flavors of Korea with this iconic dish, where crispy vegetables and savory rice come together in perfect harmony. This recipe adds a tangy kick with a spicy gochujang sauce.
Ingredients:
– 1 cup cooked white rice
– 1 cup mixed vegetables (bean sprouts, zucchini, carrots, shiitake mushrooms)
– 1/2 cup bean sprouts
– 1/4 cup diced beef (optional)
– 2 tablespoons gochujang sauce
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
– 1 tablespoon chopped green onions for garnish
Instructions:
1. Cook rice according to package instructions.
2. Heat sesame oil in a pan over medium-high heat. Add mixed vegetables and cook until tender, about 3-4 minutes. Set aside.
3. In the same pan, add bean sprouts and diced beef (if using). Cook for an additional minute.
4. To assemble Bibimbap, place cooked rice in a bowl, followed by a layer of vegetables and meat mixture.
5. Drizzle gochujang sauce over the top, then sprinkle with soy sauce to taste.
6. Garnish with chopped green onions and serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Bibimbap with Crispy Tofu
Discover the harmonious blend of flavors and textures in this Korean-inspired dish, featuring crispy tofu, mixed vegetables, and a savory rice bowl. This vegetarian twist on the classic bibimbap is perfect for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups cooked white rice
– 1 tablespoon sesame oil
– 1 cup mixed vegetables (bean sprouts, shiitake mushrooms, zucchini, carrots)
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Optional: 1 tablespoon chopped green onions for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss tofu with sesame oil, garlic, soy sauce, and Gochujang. Spread on a baking sheet and bake for 15-20 minutes or until crispy.
3. Cook rice according to package instructions.
4. Sauté mixed vegetables in a pan with a little oil until tender-crisp.
5. To assemble the bibimbap, place cooked rice in a bowl, top with sautéed vegetables, and add crispy tofu on top.
Cooking Time: 25-30 minutes
Beef Bulgogi Bibimbap with Fried Egg
Experience the harmonious balance of Korean flavors in this Beef Bulgogi Bibimbap with Fried Egg, a twist on the classic rice bowl dish. Thinly sliced beef is marinated in a sweet and savory mixture, then stir-fried with crunchy vegetables and served over a bed of white rice, topped with a runny fried egg.
Ingredients:
– 1 lb beef (thinly sliced), preferably ribeye or sirloin
– 2 tbsp soy sauce
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bean sprouts, zucchini, carrots)
– 2 cups cooked white rice
– 2 eggs
– Salt and pepper to taste
– Sesame oil and chopped green onions for garnish
Instructions:
1. Marinate the beef in a mixture of soy sauce, Gochujang, brown sugar, garlic, and sesame oil for at least 30 minutes.
2. Stir-fry the marinated beef with mixed vegetables until cooked through.
3. Cook white rice according to package instructions.
4. Fry an egg in a non-stick pan and set aside.
5. Assemble the bibimbap by placing the stir-fried beef and vegetables over the cooked rice, topping with a fried egg.
6. Garnish with sesame oil and chopped green onions.
Cooking Time: 30-40 minutes
Spicy Kimchi Bibimbap with Sesame Seeds
A flavorful Korean-inspired dish that combines the spicy kick of kimchi with the nutty crunch of sesame seeds, all wrapped up in a crispy rice bowl.
Ingredients:
– 1 cup cooked white rice
– 2 cups kimchi (store-bought or homemade), chopped
– 1/4 cup toasted sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– 1/4 teaspoon sugar
– Salt and pepper, to taste
– 1/4 cup toasted sesame seeds
– 2 eggs, beaten
– Optional: 1/4 cup diced vegetables (e.g., carrots, zucchini, mushrooms)
Instructions:
1. Cook rice according to package instructions.
2. In a separate pan, heat sesame oil over medium heat. Add kimchi and cook until slightly caramelized, about 3-4 minutes.
3. In a small bowl, whisk together soy sauce, Gochujang, and sugar. Pour into the kimchi mixture and stir to combine.
4. Crack eggs into the pan and scramble until cooked through. Season with salt and pepper.
5. To assemble: Place a scoop of rice in a bowl, followed by a spoonful of spicy kimchi mixture, topped with sesame seeds and optional diced vegetables. Serve immediately.
Cooking Time: 15-20 minutes
Seafood Bibimbap with Shrimp and Squid
This Korean-inspired dish combines succulent shrimp and squid with a flavorful rice bowl, topped with an assortment of vegetables and a fried egg. The perfect blend of textures and flavors in one delicious bowl!
Ingredients:
– 1 cup cooked white rice
– 1/2 pound large shrimp, peeled and deveined
– 1/4 pound squid rings
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup bean sprouts
– 1 cup shredded carrots
– 1/4 cup chopped scallions
– 1 tablespoon soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– 1 egg, beaten
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat. Add shrimp and squid; cook until pink and slightly charred, about 2-3 minutes per side.
3. In a separate pan, cook onion and garlic until softened, about 2 minutes.
4. Assemble the bibimbap by placing cooked rice in a bowl, then adding vegetables, seafood mixture, and a fried egg on top.
5. Drizzle with soy sauce and Gochujang; serve immediately.
Cooking Time: 20-25 minutes
Bibimbap with Marinated Mushrooms and Spinach
Experience the harmonious balance of flavors and textures in this Korean-inspired dish, where crispy rice and savory marinated mushrooms come together with wilted spinach and a fried egg. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
• 1 cup white or brown rice
• 2 cups water
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 8 oz mushrooms (button, cremini, or shiitake), sliced
• 2 cloves garlic, minced
• 1/4 cup spinach leaves
• 1 tablespoon vegetable oil
• 1 egg
• Optional: kimchi, pickled ginger, and/or other toppings of your choice
Instructions:
1. Cook rice according to package instructions.
2. In a separate pan, heat sesame oil over medium-high. Add mushrooms and cook until browned (5-7 minutes). Remove from heat and set aside.
3. Heat vegetable oil in a wok or large skillet over high heat. Crack in the egg and scramble until cooked through. Remove from heat and set aside with mushrooms.
4. Wilt spinach leaves by adding 1 tablespoon of water to the same pan and stirring over medium-high heat (about 2 minutes).
5. Assemble Bibimbap: Divide rice onto individual plates, followed by a spoonful of marinated mushrooms, wilted spinach, and fried egg.
Cooking Time: 30-40 minutes
Quinoa Bibimbap for a Healthy Twist
This Korean-inspired dish gets a nutritious boost with quinoa instead of rice and an abundance of colorful vegetables. This flavorful and filling bowl is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup zucchini, sliced
– 1 cup carrots, peeled and grated
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: 1 tablespoon soy sauce for serving
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Heat sesame oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms, zucchini, and carrots; cook until tender-crisp, about 5-6 minutes.
4. Divide cooked quinoa among bowls. Top with vegetable mixture and sprinkle with cilantro.
5. Serve with soy sauce, if desired.
Cooking Time: 20-25 minutes
Bibimbap with Spicy Pork and Bean Sprouts
This Korean-inspired dish combines the spicy kick of gochujang-marinated pork with the crunch of bean sprouts, all wrapped up in a savory rice bowl. Perfect for a quick and flavorful meal!
Ingredients:
– 1 lb pork shoulder, thinly sliced
– 2 tbsp gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp brown sugar
– 1/4 cup bean sprouts
– 2 cups cooked white rice
– 1 cup mixed vegetables (e.g., zucchini, carrots, bell peppers)
– 2 eggs, beaten
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Marinate pork in gochujang mixture for at least 30 minutes.
2. Cook rice according to package instructions.
3. Heat oil in a wok or large skillet; cook bean sprouts until tender, about 3-4 minutes.
4. Add mixed vegetables and cook until tender-crisp.
5. Push vegetables aside; add beaten eggs and scramble until cooked through.
6. Assemble bowls by placing rice at the bottom, followed by pork, bean sprouts, and vegetables.
7. Garnish with sesame seeds and chopped green onions.
Cooking Time: 20-25 minutes
Vegan Bibimbap with Roasted Sweet Potatoes
This plant-based twist on the classic Korean dish combines roasted sweet potatoes, savory vegetables, and a flavorful rice bowl. Perfect for a quick and easy meal or as a nutritious packed lunch.
Ingredients:
– 1 medium sweet potato
– 2 cups cooked white rice
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, mushrooms)
– 2 tablespoons soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potato several times with a fork and roast for 45-50 minutes, or until tender.
2. Cook rice according to package instructions.
3. Heat sesame oil in a pan over medium-high heat. Add onion and garlic; cook for 2-3 minutes, or until softened.
4. Add mixed vegetables; cook for an additional 2-3 minutes, or until tender-crisp.
5. In a small bowl, whisk together soy sauce and Gochujang. Pour over vegetable mixture and stir to combine.
6. Assemble bibimbap bowls by placing cooked rice in the bottom, followed by roasted sweet potato slices, vegetables, and any desired garnishes.
Cooking Time: 1 hour 15 minutes
Bibimbap with Grilled Chicken and Gochujang Dressing
This Korean-inspired dish combines the flavors of grilled chicken, crispy vegetables, and a spicy gochujang dressing, all wrapped up in a nutritious bowl. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups mixed vegetables (bean sprouts, zucchini, carrots, mushrooms)
– 2 tbsp Gochujang paste
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– Salt and pepper to taste
– 4 cups cooked white rice
– 1 egg, beaten
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt, pepper, and sesame oil. Grill for 5-6 minutes per side, or until cooked through.
2. In a large bowl, whisk together Gochujang paste, soy sauce, rice vinegar, and sesame oil.
3. Cook mixed vegetables according to package instructions. Drain and set aside.
4. Divide cooked rice into four bowls. Top with grilled chicken, vegetables, and a fried egg (if using).
5. Drizzle gochujang dressing over the top and garnish with green onions and toasted sesame seeds.
Cooking Time: 20-25 minutes
Bibimbap with Zucchini and Carrot Ribbons
This Korean-inspired dish combines the flavors of sautéed vegetables, savory beef, and a fried egg, served over a bed of fluffy rice. The addition of zucchini and carrot ribbons adds a pop of color and freshness to this classic recipe.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup beef (sirloin or ribeye), sliced into thin strips
– 2 cups mixed vegetables (bean sprouts, shiitake mushrooms, zucchini, carrot)
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 eggs
– Salt and pepper to taste
– Optional: kimchi, pickled ginger, or gochujang for added flavor
Instructions:
1. Cook the rice according to package instructions.
2. In a pan, heat sesame oil over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from pan.
3. In the same pan, add soy sauce and stir-fry mixed vegetables until tender-crisp.
4. Crack an egg into the pan and scramble. Set aside.
5. Assemble Bibimbap by placing cooked rice in a bowl, topping with beef, vegetables, and egg.
6. Garnish with zucchini and carrot ribbons, salt, and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Tuna Bibimbap with Avocado Slices
This vibrant Korean-inspired dish combines the freshness of avocado with the bold flavors of spicy tuna and crispy vegetables, all atop a bed of warm white rice. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 can of sushi-grade tuna (drained and flaked)
– 2 tbsp gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp sesame oil
– 1/4 cup chopped kimchi
– 1 ripe avocado, sliced
– 1 cup cooked white rice
– 1/4 cup diced vegetables (bean sprouts, carrots, and zucchini)
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. In a small bowl, mix tuna with gochujang, soy sauce, and sesame oil.
2. Cook white rice according to package instructions.
3. Heat a large skillet over medium-high heat. Add diced vegetables and cook until tender, about 3-4 minutes.
4. Assemble the dish by placing cooked rice in a bowl, topping with spicy tuna mixture, kimchi, and avocado slices.
5. Garnish with thinly sliced scallions if desired.
Cooking Time: 15-20 minutes
Bibimbap with Marinated Beef and Cucumber
Experience the flavors of Korea with this classic Bibimbap recipe featuring tender marinated beef, crunchy cucumber, and a medley of colorful vegetables. This simple yet satisfying dish is perfect for any occasion.
Ingredients:
– 1/2 pound beef (sirloin or ribeye), sliced into thin strips
– 1/4 cup soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 cucumber, thinly sliced
– 1 cup mixed vegetables (bean sprouts, zucchini, carrots, and mushrooms)
– 1 cup cooked white rice
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: fried egg and kimchi for added flavor
Instructions:
1. Marinate beef in a mixture of soy sauce, chili flakes, brown sugar, garlic, and sesame oil for at least 30 minutes.
2. Cook rice according to package instructions.
3. Heat a non-stick pan with a small amount of sesame oil. Add the marinated beef and cook until tender.
4. Assemble the Bibimbap by placing cooked rice in a bowl, followed by the beef, cucumber, and mixed vegetables.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Bibimbap with Pan-Fried Dumplings on Top
Bibimbap, a classic Korean rice bowl dish, gets an added layer of flavor and texture with the addition of pan-fried dumplings on top. This harmonious combination of savory beef, crunchy vegetables, and fluffy rice is sure to satisfy any appetite.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup beef (ground or sliced), cooked
– 1/4 cup mixed vegetables (bean sprouts, zucchini, carrots)
– 2 tablespoons soy sauce
– 2 teaspoons sesame oil
– Salt and pepper to taste
– Pan-fried dumplings (recipe below)
Dumpling Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/4 cup ground pork
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook rice according to package instructions.
2. Pan-fry dumplings in a little oil until crispy and golden brown.
3. In a separate pan, heat soy sauce and sesame oil. Add beef and mixed vegetables; stir-fry until combined.
4. Assemble the Bibimbap by placing cooked rice in a bowl, followed by the beef and vegetable mixture.
5. Top with pan-fried dumplings and serve immediately.
Cooking Time: 20-25 minutes
Bibimbap with Pickled Radish and Sesame Oil
This classic Korean dish gets a flavorful boost from the addition of pickled radish and sesame oil. With its vibrant colors and harmonious balance of textures, Bibimbap is a meal that’s both nourishing and visually appealing.
Ingredients:
– 1 cup white rice
– 2 cups mixed vegetables (bean sprouts, shredded carrots, diced zucchini)
– 1/4 cup pickled radish (see note)
– 1 tablespoon sesame oil
– 1 teaspoon soy sauce
– 1/4 teaspoon sugar
– Salt and pepper to taste
– 1 fried egg, sliced
Instructions:
1. Cook white rice according to package instructions.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add mixed vegetables and cook until tender-crisp, about 3-4 minutes.
3. In a small bowl, whisk together soy sauce, sugar, salt, and pepper. Pour the sauce over the vegetables and stir to combine.
4. Divide cooked rice onto individual plates. Arrange vegetable mixture on top of the rice.
5. Place sliced fried egg in the center of each plate.
6. Garnish with pickled radish slices.
Cooking Time: 20-25 minutes
Bibimbap with Crispy Rice Crust (Nurungji Style)
In this Korean-inspired dish, crispy rice crust adds a satisfying crunch to the classic bibimbap. This recipe combines the simplicity of a one-pot meal with the textural delight of crispy rice.
Ingredients:
– 2 cups cooked white rice
– 1/4 cup vegetable oil
– 1 small onion, thinly sliced
– 1 cup mixed vegetables (bean sprouts, zucchini, carrots)
– 1/2 cup diced beef or tofu
– 2 tablespoons Gochujang sauce
– Salt and pepper to taste
– 2 eggs, beaten
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the oil over medium-high heat. Add the sliced onion and cook until caramelized.
3. Add the mixed vegetables and diced beef or tofu; cook until the vegetables are tender.
4. Cook the rice with 1 tablespoon of vegetable oil in a separate pan until crispy and golden brown (Nurungji style).
5. Assemble the bibimbap by placing a scoop of cooked rice on a plate, followed by the vegetable mixture, and finishing with a fried egg on top.
6. Drizzle Gochujang sauce over the dish and sprinkle with sesame seeds and chopped green onions.
Cooking Time: 30-40 minutes
Bibimbap with Spicy Octopus and Fresh Greens
This vibrant Korean dish combines succulent spicy octopus with a medley of fresh greens and flavorful rice, all topped with a fried egg. A perfect balance of textures and flavors awaits in this easy-to-make recipe.
Ingredients:
– 1/2 pound octopus, cleaned and cut into bite-sized pieces
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1 teaspoon garlic, minced
– 1/4 cup chopped scallions
– 2 cups cooked white rice
– 2 cups mixed fresh greens (such as arugula, spinach, and lettuce)
– 1 large egg
– Salt and pepper to taste
– Sesame oil for serving (optional)
Instructions:
1. Cook the octopus according to package instructions or pan-fry until tender.
2. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, sugar, garlic, and scallions. Pour over cooked octopus and marinate for at least 30 minutes.
3. Cook white rice according to package instructions.
4. Assemble the bibimbap by placing a scoop of cooked rice in a bowl, topping with marinated octopus, fresh greens, and a fried egg.
5. Serve immediately, drizzling with sesame oil if desired.
Cooking Time: 45 minutes
Bibimbap with Grilled Eggplant and Red Pepper
Bibimbap is a beloved Korean dish that combines the simplicity of rice with the complexity of flavors from various vegetables. This recipe adds a smoky twist by grilling eggplant and red pepper, which pairs perfectly with the savory beef and spicy gochujang sauce.
Ingredients:
– 1 cup cooked white rice
– 1 lb beef (thinly sliced), seasoned with soy sauce and sugar
– 2 medium-sized eggplants, sliced into 1/4-inch thick rounds
– 2 red bell peppers, seeded and sliced into 1-inch pieces
– 2 tablespoons gochujang sauce
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and black pepper to taste
– 2 green onions, thinly sliced
– 1/4 cup toasted sesame seeds
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill eggplant and red pepper for 3-4 minutes per side, or until tender and slightly charred.
3. Cook beef in a separate pan with soy sauce, sugar, and sesame oil. Set aside.
4. In a small bowl, whisk together gochujang sauce, soy sauce, and sesame oil.
5. Assemble Bibimbap by placing cooked rice at the bottom of a bowl, followed by grilled eggplant and red pepper, beef, and a drizzle of the gochujang sauce mixture.
6. Garnish with green onions and toasted sesame seeds.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime with these 18 Bibimbap recipes! This classic Korean dish gets a modern twist with creative combinations of ingredients. From vegetarian options like Crispy Tofu and Marinated Mushrooms, to meat-based dishes like Beef Bulgogi and Spicy Pork, there’s something for every taste bud. Even seafood lovers will find inspiration in Seafood Bibimbap with Shrimp and Squid. And don’t forget the vegan and gluten-free options! Whether you’re looking for a quick weeknight dinner or a show-stopping brunch recipe, these Bibimbaps are sure to satisfy your cravings.