Bibimbap—which translates directly to "mixed rice"—is an immensely popular dish in Korean cuisine. Traditionally, bibimbap consists of white rice served in a hot stone bowl, topped with a variety of warm veggies or proteins, a fried egg, and spicy gochujang sauce. All across Berkeley, you can find different variations of bibimbap which make it a popular and convenient lunch or dinner option. With just one pan and 30 minutes, here is a simple—and fast!—bibimbap recipe that you can make in the comfort of your home.

#SpoonTip: Pair bibimbap with this easy bulgogi recipe for some added protein, or try out this kimchi recipe for a more traditional taste.

One-Pan Bibimbap

  • Prep Time:10 mins
  • Cook Time:20 mins
  • Total Time:30 mins
  • Servings:1
  • Easy


  • 3 teaspoons 100% pure sesame oil
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup mushrooms quartered
  • 1.5 cup baby spinach tightly packed
  • 1/3 cup shredded carrots
  • 1/3 cup bean sprouts
  • 1/2 cup zucchini halved and thinly sliced
  • 1 large egg
  • 1 package microwaveable white rice - 7.4 oz
  • 1/4 cup Kimchi fermented cabbage
  • Gochujang Korean hot pepper paste optional
  • Salt and pepper to taste
Holly Park
  • Step 1

    Preheat a large skillet to medium-high heat. When pan is just hot, add 1/2 teaspoon of sesame oil followed by mushroom quarters. Cook mushrooms for 4-5 minutes or until visibly soft.

    Holly Park
  • Step 2

    Lower heat and add one tablespoon of low sodium soy sauce. Stir until completely absorbed by mushrooms, about one minute. When fully cooked, remove mixture and set aside. Wipe pan if needed.

    Holly Park
  • Step 3

    Add 1/2 teaspoon more of sesame oil to the pan. Add 1.5 cups of baby spinach, a little water, and place lid on pan. Steam spinach until a bright green color, about 1-2 minutes. Season spinach with salt and pepper to taste. Remove cooked spinach and set aside. Wipe pan if needed.

    Holly Park
  • Step 4

    Pour 1/2 teaspoon of sesame oil in pan. Add shredded carrots and bean sprouts. Season with salt and pepper and stir to combine. Lightly warm veggies for no more than one minute. When done, remove mixture from the pan and set aside. Wipe pan if needed.

    Holly Park
  • Step 5

    Add another 1/2 teaspoon of sesame oil into pan. Arrange zucchini slices in a single layer in pan. Add 1 tablespoon of low sodium soy sauce and cover pan. Cook for 3-4 minutes, stirring occasionally. When cooked thoroughly, remove second mixture and set aside. Wipe pan if needed.

    Holly Park
  • Step 6

    Turn up heat to medium-high and add last 1/2 teaspoon of sesame oil into pan. Meanwhile, cook rice in microwave according to package instructions. When warm, crack egg and fry egg for 1-2 minutes or to desired doneness. Remove egg from pan and season with salt and pepper to taste. Set aside.

    rice, cereal, risotto
    Jocelyn Hsu
  • Step 7

    To assemble bibimbap, place warmed rice into a deep bowl. Top outer rim of bowl with veggies. Starting with mushrooms, spinach, carrot/bean sprout mixture, zucchini, and then 1/4 cup of kimchi. Top center of bowl with fried egg. Serve with gochujang. Enjoy immediately.

    Holly Park

The beauty of bibimbap is that virtually any combination of grains, veggies and proteins can work in this dish. Throw in whatever leftovers you have in the fridge like edamame or grilled chicken for a unique twist. Just don't forget to mix everything up in the bowl before enjoying.