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Easy Bibimbap

Sarah Caron
Updated Feb 9, 2012
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If you've been longing to try the vegetable-rich rice bowl that is one of Korea's best-known dishes, this easy version of bibimbap is a great way to get started.

Easy Bibimbap

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 1/3 cups uncooked jasmine rice
  • 2 2/3 cups water
  • 1 tablespoon olive oil
  • 1 cup fresh baby spinach leaves or frozen cut leaf spinach
  • 2 cloves garlic, finely chopped
  • 4 eggs
  • 2 to 3 carrots, shredded
  • 1 yellow bell pepper, cut into julienne strips
  • Sriracha sauce to taste

Instructions

  • Step 
    1
    In large saucepan, heat rice and 2 2/3 cups water to boiling; reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.
  • Step 
    2
    In small skillet, heat oil over medium-high heat. Add spinach and garlic; cook about 5 minutes, stirring frequently, until garlic is tender and spinach is wilted.
  • Step 
    3
    Meanwhile, in large skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold eggs, one at a time, into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
  • Step 
    4
    Fluff cooked rice with fork. Divide rice evenly among 4 individual serving bowls. Top each with carrots, bell pepper, sautéed spinach and 1 poached egg. Drizzle with Sriracha sauce. Stir vigorously to combine. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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