Bibimbap-style rice, vegetables and mushrooms |

Bibimbap-style rice, vegetables and mushrooms

Bibimbap literally translates to “mixed rice.” It is an iconic Korean dish that consists of rice topped with sautéed vegetables and chili paste. If it is served in a hot stone bowl topped with raw egg, then, it is called dolsot bibimbap. To eat bibimbap properly, all the ingredients in the bowl are mixed together to blend the hot chili paste with the rice and vegetables.

For this version (no claims on authentic Korean here), I dispensed with the hot stone bowl (which we don’t have) but I served the dish topped with raw egg. The rice was very hot (newly cooked and I kept the rice cooker on) so that the egg partially cooked when it touched the rice.

Recipe: Bibimbap-style rice, vegetables and mushrooms


  • 4 to 6 tbsps. of Sriracha
  • 2 to 3 tbsps. of soy sauce
  • 1 to 2 tbsps. of honey
  • 3 tbsps. of vegetable oil, divided
  • 1 large bell pepper, julienned
  • salt and pepper, to taste
  • 1 zucchini, julienned
  • 3 shiitake mushrooms (caps only), thinly sliced
  • hot cooked rice (I used a combination of sticky rice and regular rice)
  • 3 eggs (whole or yolks only)
  • toasted sesame seeds


  1. Mix together the Sriracha soy sauce and honey. Set aside.
  2. Heat 1 tbsp. of vegetable oil in a frying pan. Add the bell pepper. Sprinkle with salt and pepper. Cook just until softened. Transfer to a plate and keep warm.
  3. Heat another 1 tbsp. of oil in the pan. Add the zucchini, sprinkle with salt and pepper, and cook just until the flesh starts to turn translucent. Transfer to the plate beside the bell pepper.
  4. Cook the sliced mushroom caps in the same manner with the remaining vegetable oil.
  5. Assemble the dish. Spread very hot rice on the bottom of a bowl. Arrange the vegetables on top, leaving space at the center. Crack the egg at the center of the vegetables. Spoon in a few tablespoonfuls of the chili sauce. Sprinkle with toasted sesame seeds. Serve at once.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 3 Bibimbap-style rice, vegetables and mushrooms


  1. windy says

    Hi Connie!

    Thank you so much for every recipe you posted here.
    I made a few of them already, and all of them was a hit!! Thank you!

    I would like to try this Bibimbap recipe. I had this once flying with KAL
    and I love the recipe!

    Would you be very kind to tell me if there is a replacement of the Sriracha on this Bibimbap?
    I cannot find it here in Montreal. Been searching it on some Chinese Stores, but unluckily
    they don’t have it.

    Thank you for letting me know.

    You just made my life, family and friends more happy with your food!

    Love, love them!


    • says

      Wendy, most chili pastes will do although Asian blends seem to impart a better flavor. If there is a Korean store in the neighborhood, you’ll find chili paste there in varying degrees of thickness and spiciness.

      So glad you’re enjoying the recipes. :)