Korean Style Mixed Rice Dish

Here’s my recipe for yummy, yummy MISO BIBIMBAP! This is a great clean-out-the-fridge recipe because you can pretty much use whatever vegetables you have on hand to make this dish. I used curly kale, sweet potato, red onion, shiitake mushrooms, tofu, kimchi, and of course, rice & a fried egg on top! 

Most of the veggies were seasoned with some minced garlic and a pinch of salt, except for the mushrooms, which were flavored with a bulgogi-style marinade.

Feel free to get creative! Make this Bibimbap recipe vegetarian like I did with your fave veggies, you can add meat, or you can make this dish vegan by using vegan butter, vegan kimchi, and leaving out the egg.

The Bibimbap sauce is the star of this dish! It’s made with sesame oil, soy sauce, garlic, ginger and a touch of honey for sweetness. This miso sauce will keep in your fridge for about a week, so you can enjoy it over and over again with your Bibimbap!

This easy Bibimbap recipe is packed with nutritious veggies, so it’s a good recipe to turn to when you want healthy lunch or dinner options.

There are a lot of steps, but I’ve laid them all out for you in the tutorial below…Happy Cooking =)