How To Make Breakfast Bibimbap

How To Make Breakfast Bibimbap! Super simple filled with just some raw veggies and topped with a fried egg, this is one breakfast you will jump out of bed for.

While in quarantine, I’ve been craving Korean food like crazy. It’s like when you all of a sudden can’t have something and then, that’s all you want. You see, we waited until just yesterday to finally drive the 30 minutes to the closest Hmart. We waited 7 to 8 weeks to go so I don’t want to hear anything. Where do you live? Do any of you live in states that have re-opened?

Before the Hmart visit, we made due. We purchased kimchi from Costco, yes it was good! I found gim and gochujang at Wegman’s!

After making gyeran bap, my kids have been wanting rice everyday. This breakfast bibimbap (“bibimbap” just means mixed rice in Korean; if you’ve had Korean food, you have probably had bibimbap) is very simple to make. I was going to call it “Poor Man’s Bibimbap”, or “Lazy bibimbap” or “Quarantine Bibimbap” but you get what I’m saying.

Simply julienne and prep your veggies and fry up an egg and you are set! I hope you enjoy!

Print Recipe

Breakfast Bibimbap

Cook time includes the time it takes to make your rice

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast or Lunch

Cuisine: Korean

Keyword: bibimbap, breakfast, Korean rice

Servings: 1

Author: hipfoodiemom

Equipment

• rice cooker or instant pot

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Ingredients

• 1 tablespoon olive oil
• 1 large egg
• 1 to 2 cups medium-grain rice cooked
• 1 tablespoon sesame oil + more to drizzle over the top and to mix in to the gochujang if desired
• 1/2 cup lettuce any kind, chopped. I like Bibb or Romaine Lettuce
• carrot shredded or julienned
• cucumber shredded or julienned
• 1 to 2 tablespoons gochujang (Korean hot pepper paste)
• 1/2 teaspoon honey optional
• gim
• green onions or scallions diced
• sesame seeds

Instructions

• How to fry your egg: Using a small nonstick pan over medium heat, add the oil. Wait a minute or two to let the oil become shimmery and very loose. Carefully crack the egg into pan and let cook for about 3 to 4 minutes, or until the white part is set. To help cook the egg, you can use a lid to cover the pan partway through cooking. The steam from the egg will gently cook the top. If you notice a light layer of white starting to form over the top of your yolk, take the lid off. If you don't mind that or want your yolk to be more cooked then leave the lid on. Remove the lid and turn off the heat. Depending on what the egg looks like, I will leave it there, with the heat off, for another minute. If your yolk is cooked to the desired level, remove from the stove and set aside.
• Prep your gochujang: Mix the hot pepper paste, honey and a splash of sesame oil together. Taste and adjust any ingredients as needed. If you like your gochujang sweeter, add a touch more honey. Set aside.
• Assemble your Bibimbap: Place the cooked rice into a shallow bowl or dish, drizzle lightly with some sesame oil over the top and place the lettuce, carrots and cucumbers around the rice. Top with the egg. Crush some dried gim (seaweed) over the top or on the side. Drizzle the entire thing with the gochujang mixture and some green onions and sesame seeds. You can also add another very light drizzle of sesame oil over the top if desired. Mix together and enjoy!

Notes

If using the instant pot, I cook my rice using the rice setting for 12 minutes. 

More Bibimbap Related Recipes

Slow Cooker Bibimbap (This is a family favorite and it’s super delicious. The beef is not prepared the Korean traditional way but I hope you try it!)

Bibimbap Tacos (one of the first recipes I developed with The Kitchn)

Fall Inspired Vegetarian Bibimbap (photo above)

Bibimbap Tacos with Slow Cooked Pork