No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Vegetable Bibimbap

This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.

  • Prep:
  • Total Time:
  • Servings: 4
Vegetable Bibimbap

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1 1/2 cups long-grain white rice
  • 5 ounces baby spinach (5 cups)
  • 2 1/4 teaspoons vegetable oil
  • 3 carrots, cut into thin matchsticks
  • 1 garlic clove, thinly sliced
  • 4 scallions, white and green parts separated and thinly sliced
  • 3/4 pound shiitake mushrooms, trimmed, thinly sliced
  • 1 English cucumber, cut into thin matchsticks
  • 2 tablespoons soy sauce
  • 4 large eggs
  • 4 teaspoons toasted sesame oil
  • Sriracha sauce, for serving


  1. In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel.

  2. Wipe out skillet; heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.

  3. Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.

Reviews (7)

  • Anne Eychaner 30 May, 2013

    I also used pre-shredded carrots. I subbed zucchini for the cucumbers, just personal preference. (cooked cucs? Yuck.) I used 2 cloves of garlic and some fresh ginger too and find it very flavorful.

    I am eating this for the 3rd night in a row and am looking forward to eating it again tomorrow night.

  • AmyDrinkie 16 Jan, 2013

    This recipe was super disappointing; there just wasn't any flavor. I kept adding soy and sriracha thinking there wasn't enough, but then it just tasted like soy and sriracha. The vegetables were tasteless. I wouldn't make it again.

  • GlobalAsianista 15 Jul, 2012

    This was a really different but tasty version of a Korean classic. Tastes more like a summer salad mixed with rice, but in a delicious, Asian way. I would recommend adding matchstick strips of nori or Korean 'gim' (dried seaweed laver). They really bring out the flavor of the sauce and the vegetables.

  • MarthaFish 5 Apr, 2012

    I left out the cucumber because my husband hates it. I think I'll use more vegetables, especially the spinach next time. But it was really good and fairly easy.

  • cookinglover 5 Oct, 2011

    This is so delicious and easy to make. I didn't have long grain rice on hand so I used basmati rice instead but was still wonderful.

  • neworleansbaker 8 Sep, 2011

    I'm so surprised that this hasn't been reviewed more! I enjoy ordering these at my local Korean restaurant and this is just as good - if not better - than the restaurant's.
    Two small changes...I served with brown rice and also served it with a side of sweet chili sauce. My other half doesn't like a lot of spicy things, but he can handle sweet! This is overall a winner and I would make this again. Ladies don't be afraid to make this, especially the vegetarians out there!

  • siliwishes 22 Aug, 2011

    Amazing flavors. A lot of chopping. I cheated with a bag of pre-shredded carrots. I made less rice. I also added more garlic and scallion and just steamed some baby spinach in a zip and steam bag.

Related Topics