As I was photographing this Shortcut Bibimbap recipe, the kids came up to me to ask what I was making.
“Bibibap — Bibimpap, ” I stuttered. “I mean Bibimbap!”
They just stared at me with puzzled looks on their faces, and walked away. It’s a hard word to say (for me anyway), but trust me, it’s easy to make. My version is particularly easy because I’ve taken a few shortcuts. It’s not exactly authentic Bibimbap, but it does the trick. Bibimbap is basically a bowl of rice topped with various vegetables and meat. Normally the meat is thinly sliced or minced, and the dish often includes a fried egg — or a raw egg, if you want to get really authentic. It’s generally seasoned with a red chili pepper paste called Gochujang, but I knew my kids wouldn’t like anything too spicy so I used soy sauce instead.
Here are my tips for making this meal more quickly:
- Use ground beef instead of slicing or dicing the beef.
- Don’t use too many different types of vegetables and additions, just keep it simple.
- Use fast-cooking vegetables (bok choy, spinach), and/or vegetables that don’t require cooking at all (bean sprouts, canned mushrooms, cucumbers).
- Set out all the ingredients and let your family members/guests assemble their bowls themselves. That saves you the time of having to put everything together yourself.
- Make and freeze your rice ahead of time so you can simply reheat it when you’re preparing this meal. See my tutorial here: How to Freeze and Reheat Cooked Rice for Quick Meals
This time I used the spiralizer my mom gave me to make curly carrots. They were thin enough that I didn’t have to cook them; I just added them raw for a nice crunch. If I wanted to make it even faster, I’d use a package of broccoli slaw (like Mann’s Boccoli Cole Slaw). I love that stuff, because the veggies are already prepared in perfect thin slices to be used raw or cooked.
To get those nicely shaped eggs, I actually poached them instead of frying them. I got a pan with a poacher insert from Circulon when I did this blog post a while back and I still use it all the time for making eggs. It’s really quick and makes perfect eggs every time.
If you like Kimchi, it makes a great addition to this dish but don’t worry about it if you can’t find it or you don’t like it. This is a great meal with or without Kimchi. I happen to love the stuff, but my kids are not fans.
I’m including a meal template for Bibimbap so you can adapt this to your own taste. I really like using templates instead of strict recipes, so you’ll notice that I’ve been doing them for a lot of posts recently. But if you prefer a recipe to follow, I have that for you, too.
Bibimbap Meal Template
- White or brown Rice
- You could also use noodles, although this wouldn’t technically be Bibimbap, since Bibimbap literally means “mixed rice” but it would still be tasty!
- Beef (ground, sliced, or diced)
- Chicken (ground, sliced, or diced)
- bok choy
- bean sprouts
- egg (fried or poached)
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