Korean-Style Bibimbap

Korean-Style Bibimbap


This take on the trendy Korean rice bowl is simple to prepare and absolutely delicious.

Beverage Pairing: Mist Twst

  • Lunch
  • Dinner


Prep Time
10 min

Cook Time
25 min


  • 1 pkg (6.8 oz) Family Size Rice a Roni® Beef Flavor Lower Sodium
  • 1/4 cup canola oil, divided
  • 1/2 lb sliced mushrooms
  • 3 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 5 oz spinach
  • 1 tbsp soy sauce
  • 1/4 tsp granulated sugar
  • 4 eggs
  • 1 cup prepared matchstick carrots (optional)
  • 1/2 cup Tostitos® Mild Chunky Salsa
  • 2 tbsp gochujang (Korean chili paste)
  • 2 green onions, sliced
  • 4 tsp toasted sesame seeds


Cook rice according to package directions; drain well. Meanwhile, heat half of the oil in large skillet set over high heat; stir-fry mushrooms, garlic and ginger for about 3 minutes or until mushrooms start to soften. Add spinach, soy sauce and sugar; cook for about 2 minutes or until spinach starts to wilt.

Melt remaining oil in nonstick skillet set over medium heat. Break eggs into skillet; cook for 3 to 4 minutes or until egg whites are just set for sunny-side up or until done as desired.

Divide rice among 4 bowls. Top with spinach mixture, carrots (if desired) and fried eggs. Stir salsa with gochujang; drizzle over top. Garnish with green onions and sesame seeds.

Tip: If desired, substitute sriracha hot sauce or Asian-style chili paste for gochujang to taste.

You May Also Love

Breakfast    10 min

These Mexican-style chilaquiles are topped with a fried egg, but they are… more

Breakfast    10 min

Warm, soft tacos stuffed with a zesty combination of scrambled eggs, sals… more


The Inside Scoop On The Snacks You Love!

Sign up for exclusive updates on new tastes, fun tips, entertainment and great deals. If you want to up your snack game, SNACK PERKS is for you.