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Bibimbap fried rice is a spicy and delicious Korean dish that has all the flavors of the traditional Bibimbap but is much easier to make.


4 Servings

Total time

25 minutes






  • 3 tbsp oil
  • 2 cups mushrooms (Baby Bella or Shittake)
  • 1 medium Carrot, peeled and sliced
  • 2 garlic cloves (finely minced)
  • 3 cups Rice (brown or white) (at room temperature)
  • 1 cup Kimchi (store bought or homemade) (chopped)
  • 1 tsp low sodium soy sauce
  • 2 tbsp Gojuchang (Korean Red pepper paste)
  • 4 scallions (chopped)
  • 1 tbsp sesame oil
  • pinch of sugar
  • to taste Salt Pepper
  • 8 oz extra firm tofu (cubed)
  • 2 cups Mung bean sprouts
  • 1 medium Cucumber, peeled and sliced


  1. Heat 1tbsp oil in a large wok, stir fry tofu until golden brown. Remove from the pan and set aside.
  2. In the same pan, heat the remaining oil; stir fry mushrooms, carrots and garlic for 3~4 minutes or until the veggies are just tender.
  3. Stir in kimchi, cooked rice, cooked tofu, gojuchang, sesame oil and 1tbsp water. Mix and add soy sauce, sugar, salt and pepper. Toss to heat everything through.
  4. Serve topped with scallions and sliced cucumbers.
  5. View the recipe instructions at Cook's Hideout

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