A local restaurant serves a Bibimbap bowl I order every single time, and eventually I decided I wanted to learn how to make it at home. I use Billy Parisi’s Korean Beef Bulgogi as the main protein, and it works perfectly in this rice bowl. You can add whatever toppings you like, but don’t skip the over‑easy egg—it’s the finishing touch that makes the whole bowl come together.
Add the cooked rice to the bottom of each bowl and arrange the toppings in small piles over the rice. Set the cooked egg on top. Let each guest stir their own bowl so everything comes together right before eating.
Below are the toppings I served over the rice. However, you can add whatever toppings you like.
cooked jasmine rice for the bottom of the bowls
Korean Beef Bulgogi (see recipe on this site)
julienned carrots
sliced radishes
cooked mushrooms (pan fried in butter and lightly seasoned with salt and pepper)
spinach - cooked
cilantro
green onions - sliced
egg - cooked over-easy
Other topping ideas:
canned beets, thinly sliced
bean sprouts
cucumbers
cooked eggplant
bell pepper
zucchini
Drizzle the bowl with the following to taste:
sesame oil
hot chili oil
Gochujang (Korean Hot Pepper Paste)
sauce from Korean Beef Bulgogi recipe
After you have topped the bowl with all of your favorite toppings, stir all of the ingredients together. The yolk from the over-easy egg creates a delicious and rich sauce. Enjoy!
** To make this dish extra delicious, heat a cast-iron pan over high heat. Spread about 1-2 TBS of avocado oil on the bottom and sides of the hot pan. Heat the oil. Then spread the cooked rice in the pan and press it down lightly. Cook for a few minutes until the rice gets crispy on the bottom. Add your toppings directly to the pan. Or, carefully transfer the rice to individual bowls and add the toppings. The restaurant charges extra for the crispy rice, but it is worth every penny!
Serves 6
Kimberly
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