ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • World Cuisines

Korean Recipe: Bibimbap

Updated on July 20, 2016
5 stars from 4 ratings of American Bibimbap

with an American twist

Bibimbap is one of Korea's most popular and tasty dishes traditionally found at street vendors and kimbap restaurants. Americans looking to make the delicious dish for themselves however, might have trouble finding traditional ingredients. Here's a recipe that creates that bibimbap taste with ingredients all found in your average American grocery store.


Cook Time

Prep time: 5 min
Cook time: 30 min
Ready in: 35 min
Yields: 2-4


  • 2 cups (uncooked) white rice
  • 1 lb ground meat, any kind
  • 4 cups vegetables, any kind
  • 2-4 eggs
  • 2 cups ketchup, ( for sauce)
  • 1 Tbs cayenne pepper, add more for extra spice
  • to taste paprika or other spices


  1. Cook rice in pot or rice cooker. Add 2 cups of water for each cup of rice.
  2. Chop and steam the vegetables of your choice. Nearly any kind will work. The time to steam will depend on the vegetables you choose.
  3. Pan fry defrosted ground meat. You can season it if you like but it's not necessary.
  4. Mix ketchup, cayenne, and additional spices in a small bowl. Set aside for sauce to use later.
  5. Fill each bowl with a layer of cooked meat, ground vegetables and rice to serve.
  6. Fry eggs as preferred, over-medium is recommended. Place an egg each atop rice for each bowl.
  7. Ladle sauce mixture (ketchup, cayenne etc.) to taste. Mix all the ingredients in your bowl together before eating.


    0 of 8192 characters used
    Post Comment

    • Alexandria Joy profile image

      Alexandria Taberski 5 years ago from Loveland, CO

      Bibimbap is one of my all time favorite meals, I hope you like it!

    • EyesStraightAhead profile image

      Shell Vera 5 years ago from Connecticut, USA

      This looks interesting. I am going to bookmark this to make during the week. I am looking forward to it. Thank you for taking the time to share it with us!