Colorful Bibimbap Skillet
Recipe Type: Main
Cuisine: Korean
Serves: 4 servings
A rainbow of vegetables top rice cooked with sesame oil. Toss the Korean dish with spicy gochujang and top with tofu, meats, or an egg.
  • 4 cups cooked short-grain brown (or white) rice (short-grain gives the best texture here )
  • ½ pound shiitake mushrooms, stems removed and julienned
  • 2 medium or 3 small carrots, peeled and julienned (see pic below on how to julienne carrots)
  • 1 small zucchini, julienned
  • ¼ pound (about 1 cup) bean sprouts
  • ¾ cup shelled frozen edamame, thawed
  • 5 ounces fresh baby spinach
  • 1 garlic clove, minced
  • 1 egg
  • vegetable oil or other neutral oil, divided
  • 3-4 tablespoons sesame oil, divided
  • 1-inch x 6-inch strip of nori, toasted and cut into ⅛-inch strips, optional for garnish
  • 2 teaspoons toasted sesame seeds, optional for garnish
  • gojuchang paste or other hot sauce, optional for serving
  1. Using one pan, cook the vegetables in stages. Heat 2 teaspoons neutral oil in pan over medium-high heat. Add mushrooms, a sprinkle of salt, and sauté until cooked, about 4-5 minutes. Remove from heat, drizzle with 1 teaspoon sesame oil, and set aside.
  2. Add another teaspoon of neutral oil to pan, add the carrots, a sprinkle of salt, and sauté until crisp-tender, about 3-4 minutes. Set aside.
  3. Add 1 teaspoon of neutral oil to pan, add zucchini and cook until crisp-tender, about 3-4 minutes. Set aside. Repeat with bean sprouts, adding 1 teaspoon of neutral oil to the pan and cooking until just wilted and some of water has been released, about 3-4 minutes. Remove from heat and set aside.
  4. Add 1 teaspoon neutral oil to the pan, add the minced garlic clove, the fresh spinach, and a sprinkling of salt. Cook, stirring occasionally until spinach wilts. Remove from heat, pressing any extra water from the spinach, and toss the cooked spinach in a bowl with 1½ teaspoons of sesame oil.
  5. Assemble the bibimbap. Brush a cast-iron skillet (10 inches or larger) with 1 tablespoon of sesame oil. Add the cooked rice in an even layer. Create piles of vegetables atop the rice. Drizzle 1½ tablespoons of sesame oil along the inner rim of the skillet. Heat the skillet over medium-high heat and allow to cook for 7-10 minutes or until you hear the rice start to crackle and crisp. It will smell a little toasty, too. You can always take a peak at the rice to check for crispiness, knowing that the center will be a tad toastier than the edges usually and there will be some residual cooking even when you remove the pan from the heat. Remove the skillet from the heat.
  6. Add a fried egg or two or three or four. Sprinkle with nori pieces and toasted sesame seeds, and if desired, add gojuchang paste. Admire the rainbow of vegetables, then give it a good mix and enjoy!
Recipe by Honest Cooking at