Bibimbap in a Frying Pan

Bibimbap in a Frying Pan

You can make this bibimbap at home! It's great for parties! It's colorful, and you can eat a lot of vegetables with the rice!

Ingredients: 2-3 servings

Hot cooked white rice
1-1.5 rice cooker cups' worth
Teriyaki chicken (use your prefered teriyaki chicken recipe or use store-bought)
1 fillet
(a) Chicken (I used breast meat)
1 fillet
(a) Sugar, soy sauce, and mirin
1 tablespoon each
(a) Doubanjiang
1 teaspoon
(a) Sake
1 tablespoon and 1/2 teaspoon
(a) Grated ginger and grated garlic
1 1/2 teaspoons each
Sesame oil, salt
a small amount each
For preparing the vegetables:
Salt, sesame oil
1 teaspoon each
Spinach or komatsuna
1 bag (6 bunches)
Soy sauce
1 teaspoon
Bean sprouts namul (you can use store-bought namul)
(b) Bean sprouts
2 packets
(b) Vinegar
2 teaspoons
(b) Soy sauce and lemon juice
1 teaspoon each
(b) Chicken soup stock powder and sesame oil
1 1/2 teaspoon each
(b) Ginger and garlic (both grated)
1/4 teaspoon (small amount) each
Bibimpap sauce
Gochujiang and water (or juice *See Helpful Hints)
1 teaspoon each
Oyster sauce
2-3 drops


1. Refer to (Recipe ID: 2410533) to make "Teriyaki Chicken with Doubanjiang" with the "a" ingredients. Cut it into bite-sized pieces.
2. Add 1 teaspoon salt into 400 ml boiled water, and boil the carrot for 40 seconds. Let cool in a colander, and mix with 1 teaspoon of sesame oil.
3. Boil the spinach or komatsuna. Soak the stems in boiled water for 30 seconds, then immerse them leaves and all for 30 seconds. Squeeze out the excess water, and chop into 4-5 cm lengths. Mix with 1 teaspoon of soy sauce.
4. Refer to (Recipe ID: 2416597) to make a bean sprout namul with the "b" ingredients. Or else use store-bought namul.
5. You can add carrots to the bean sprout namul, but I made them separately to make this dish more colorful.
6. Beat the eggs well, add a little salt and sesame oil, and mix. Coat a frying pan with oil, and make a thin omelet. Cut it into thin strips to make "kinshi-tamago".
7. If you can't make a thin omelet without breaking it, combine 1 teaspoon of water and 1 teaspoon of katakuriko, and add this mixture into the beaten eggs. Adding this katakuriko slurry makes the omelet less likely to break apart.
8. Combine 1 teaspoon gochujiang and 1 teaspoon water. Add 2-3 drops oyster sauce, if available.
9. Heat a frying pan, and add sesame oil. Add the cooked rice to the frying pan, then add the carrot, komatsuna, bean sprout namul, kinshi-tamago, and chicken teriyaki on top.
10. Drizzle over the sauce from Step 8, and add an egg yolk and sesame seeds on top to taste. (I was planning to add the bean sprout namul on top of bibimbap in this photo, but I forgot it.)

Story Behind this Recipe

I wanted to eat bibimbap at home, so I made this with extra care given to its color presentation.