Bibimbap At Home

Bibimbap mixed up

When I was in fifth grade I went to a Korean restaurant with my family where I excitedly ordered the bibimbap in a stone pot. I hadn’t had bibimbap before (I was not an adventurous eater back then like I am now), but the dish looked so delicious that I had to try one. I’m not sure if my stomach couldn’t handle the raw egg on top or something wasn’t fresh in the bowl, but I had the worst case of food poisoning and gastritis of my life (funnily enough, I now live with chronic gastritis that often causes me immense pain!) that sent me to the ER for the night. I stopped eating bibimbap for many, many years after that event, but I still love the dish and have tried it now and again. Last night I made my own version of bibimbap at home, which took several steps and ingredients to result in a tasty and healthy dinner (I was inspired by this recipe)! Here’s hoping I don’t have the same GI issues with the leftovers!


  • One pound of ground beef or turkey
  • One zucchini
  • One large carrot
  • One container of mushrooms
  • One bag of spinach
  • Two cloves of garlic
  • 3/4 cup of Aloha Shoyu or Kikkoman
  • 1 tablespoon of sesame oil
  • 2 tablespoons of sugar
  • 1 tablespoon of rice vinegar


  1. Slice zucchini into 1 cm rounds and cut into quarters
  2. Slice mushrooms
  3. Julienne carrot to the best of your ability (I should have used a slicer of some sort so it wouldn’t have taken me 30 minutes to do this step!)
  4. Finely minch garlic
  5. Mix garlic, shoyu, sesame oil, sugar, and rice vinegar together in a bowl and set aside
  6. Cook zucchini, mushrooms, and carrots individually with a pinch of salt until softened
  7. Wilt spinach on medium with salt and sesame oil, draining any excess oil as needed
  8. Place cooked vegetables in sections on a large plate or serving tray
  9. Cook ground meat of choice and drain excess oil/fat
  10. Season meat with shoyu sauce and simmer until sauce is fully incorporated
  11. When all parts of bibimbap are cooked, fry an egg until edges are crispy and yolk is still runny
  12. Add rice to a bowl and top with meat, vegetables (plate them in sections), and egg
  13. Pour any leftover sauce on top of bowl
  14. Mix bibimbap until fully combined and enjoy!