Bibimbap is a popular Korean rice salad known for its delicious mix of veggies, rice, and spicy sauce. Traditionally, it takes some time to prepare, but I’ve created a quick and easy recipe that’s perfect for a fast, healthy meal. This twist on bibimbap keeps all the great flavors while saving you time in the kitchen. Whether you’re new to Korean food or a seasoned fan, this simple Korean rice salad recipe for bibimbap is sure to become a favorite!
The History of Bibimbap: Korean Rice Salad
Bibimbap is a traditional Korean rice salad enjoyed for centuries. The name “bibimbap” means “mixed rice” in Korean, and it combines steamed rice with various vegetables, sometimes meat, a fried egg, and a spicy sauce called gochujang. This dish stands out for its colorful presentation and balanced mix of flavors.
The history of bibimbap goes back to the Joseon Dynasty (1392–1897), when it was often made as a way to use up leftover food. People would mix different vegetables, rice, and other ingredients to create a nutritious, satisfying meal. Then, over time, bibimbap became a popular dish at Korean royal courts and among common people alike.
Traditionally, Koreans serve bibimbap in a hot stone bowl, called “dolsot,” which makes the rice crispy and adds a special flavor. The ingredients are arranged neatly on top of the rice, but before eating, everything is mixed together with the spicy gochujang sauce. The result is a delicious, colorful bowl of flavors that blend together perfectly.
Today, bibimbap is enjoyed all around the world, both in Korea and internationally. It’s a favorite for those who love healthy, flavorful meals.
Quick and Easy Bibimbap
My version of bibimbap is all about making it quicker and easier without losing any of the great flavors. Instead of preparing each vegetable from scratch, I use a prepackaged salad mix to save time. I also like to add some fresh sliced cucumbers for crunch and sometimes stir-fry onions, mushrooms, and zucchini for extra flavor.
For the spicy red bean paste sauce, I make a simple batch ahead of time, so it’s ready to go when I need it. Just drizzle the sauce over the rice and veggies, and top it all off with a little sesame oil for a nice finishing touch. The best part about this easy bibimbap is that you can add anything you like – whether it’s more veggies, protein, or even a fried egg. It’s a quick and customizable twist on the traditional Korean rice salad, perfect for a busy day and a healthy meal!
Bibimbap: Korean Rice Salad Recipe
Makes 2 servings
Ingredients:
- 1 cup cooked rice (white or brown)
- 2 cups prepackaged salad mix
- 1 small cucumber, sliced
- 1/2 onion, sliced
- 1/2 zucchini, sliced
- 1/2 cup mushrooms, sliced
- 2 tbsp sesame oil
- 1 tbsp sesame seeds (optional)
- Fried egg (optional)
For the Spicy Red Bean Paste Sauce:
- 2 tbsp gochujang (Korean red bean paste)
- 1/2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey or sugar (optional)
- 1/2 tsp rice vinegar
- 1 tsp garlic, minced
Instructions:
Cook the rice: Begin by cooking 1 cup of rice (white or brown) according to the package instructions. Then, set it aside to cool slightly.
Make the sauce: In a small bowl, combine the gochujang, soy sauce, sesame oil, honey (or sugar), rice vinegar, and minced garlic. Stir until everything is well blended. Set aside.
Prepare the vegetables: Slice the cucumber, onion, zucchini, and mushrooms. For the stir-fried vegetables, heat a pan over medium heat and add a little oil. Stir-fry the chopped onion, zucchini, and mushrooms until tender, about 3-4 minutes. Set them aside.
Assemble the bibimbap: In a large bowl, add the prepackaged salad mix. Then, layer in the sliced cucumber or any other vegetables you’d like to include. Add the cooked rice on top of the vegetables.
Finish the dish: Drizzle the spicy red bean paste sauce over everything. For extra protein, top with a fried egg. Drizzle a little more sesame oil if desired.
Serve and enjoy: Mix everything together and enjoy your quick, customizable bibimbap!
Healthy Korean Rice Salad
This dish also goes great with a light soup like my seaweed soup to drink alongside it. If you like, you can add some toasted seaweed by crushing it and sprinkling it on top right before mixing. This Korean rice salad recipe for bibimbap is quick to make, and you can add any veggies or toppings you like. Overall, it’s a fast, healthy, and flavorful meal!
To make it even easier, prepare everything ahead of time. You can even cook the stir-fried vegetables in advance or save leftovers for the next meal. Keep any leftover rice in the fridge and just microwave it for a few minutes before adding it to your bibimbap (Korean rice salad).
Be sure to check out my spicy salad recipe, which pairs perfectly with steamed rice for a refreshing and spicy summer meal! Also, don’t miss my easy salad recipe with balsamic vinegar for a simple, flavorful option.
