12 of the Best Bibimbap Recipes

12 of the Best Bibimbap Recipes

Bibimbap is very high on my list of favorite suppers and these 12 are some of the best bibimbap recipes the net has to offer. Try one, or make your own version. Bibimbap is customizable for any diet and is one of those meals where you open the fridge, see what you have and start cooking. It’s great for using up leftovers as the variations are absolutely endless. 

Beth, at Budget Bytes, uses ground beef in her bowls, along with crunchy cucumbers. 


A pork version, this one from Sarah over at Snixty Kitchen. She took a more traditional route but added in zucchini. I love how colorful her bowl is with all the different veg!


Two words: Pork. Belly. Juli from PaleOMG! uses my favorite protein when it comes to making bibimbap!


Sharee, from The Savory Spicerack, shares her husbands version which includes pork, and one of my favorite veggies, Brussels’s Sprouts!


This pork bibimbap comes from KimichiChick, Julie who keeps it colorful and full of traditional flavors. 


How about a mashup of sesame chicken turned bipimpap bowl? Jennifer from Seasons and Suppers, takes a chinese favorite and turns it korean with some bok choy and spicy Gochujang.


Need a vegetarian version? The ever famous Anetta from Wanderlust Kitchen easily swaps in crispy tofu for when your not feeling like carnivore.  


Here’s another meat-free option. Christine from Jar of Lemons take a completely different spin on this spicy favorite. Instead of rice, she uses a blend of spirzalized zucchini and delicious udon noodles and tops everything with a perfectly fried egg and a fiery drizzle of Sriracha!


Need to be completely animal free? Susan from Fat Free Vegan Kitchen offers a version filled with beautiful veggies and even offers a substitute for when you can’t find Gochujang.


Krista, from Destination Dish, goes low carb with her Cauliflower rice version!


Shrimp more your style? The Peach Kitchen uses huge crispy, spicy shrimp and pairs it with kimchi.


Lisa, from Panning the Globe uses beef in hers. The best part? She uses a cast iron skillet to get those crispy bits of rice so popular in a traditional bibimbap.

With Bibimbap, the only limit is what you have in the fridge! What’s your favorite way to enjoy this spicy dish?

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