Bibimbap is a tasty, colorful Korean dish that literally translates to mean “mixed rice”. It’s surprisingly simple to make at home and perfect for breakfast! This healthy version ties in traditional ingredients with some breakfast staples.
Ingredients: For the bowl
Ingredients: For the sauce
Ingredients: For toppings
- Preheat oven to 500°F. While the oven is warming up, preheat your skillet or stone bowls.
- Once hot, remove pan(s) from the oven, and spoon in cooked brown rice creating a well in the center.
- Sprinkle with garlic, and crack an egg into the well. Return to the oven, and bake for 12 minutes or until egg white is cooked but yolk is still runny.
- While the bibimbap is cooking, whisk together soy sauce, agave, ginger, gochujang, and sesame seeds in a medium bowl until smooth.
- Carefully remove the bibimbap from the oven. Arrange cooked sausage, carrots, kimchi, spinach, cucumber, and scallions around the edges. Drizzle with sauce before serving. Stir, and enjoy.
Tips: A cast iron skillet works really well to make bibimbap. If you find that you’ll be making this dish on regular occasions, definitely invest in some stone bibimbap bowls—they’re beautiful and pretty handy for this recipe and others.
* Gochujang is a Korean pepper paste—slightly spicy, but very delicious. Gochujang can be found in most grocery stores and Asian markets.