By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
398 cal · 45 min
Bibimbap with Bacon and Kimchi
Recipe GLPR550e9a1e89b979
A vibrant Korean rice bowl combining seasoned brown rice, crispy bacon, wilted spinach, sautéed mushrooms, pickled kimchi, fresh vegetables, and a fried egg. Each component is arranged beautifully over the rice and bound together with a spicy gochujang sauce, then mixed before eating. Traditional nori sheets and toasted sesame seeds add nutty flavor and authenticity.
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Ingredients
1 cup brown rice
1/4 cup Korean red pepper paste (gochujang)
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
4 ounces bacon, chopped
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 pound mushrooms (cremini or shiitake), cleaned and sliced
1 cup bean sprouts
1 pound spinach, stems removed
4 large eggs
1 cup kimchi, drained and sliced
1 medium carrot, julienned
1/2 head red cabbage, thinly sliced
8 sheets toasted nori seaweed
2 scallions, green parts only, sliced
Directions
Prepare the brown rice according to package directions. Once cooked, set aside to cool slightly.
In a small bowl, whisk together gochujang, sugar, sesame oil, and minced garlic to create the bibimbap sauce. Set aside.
Heat a large skillet over medium-high heat. Add chopped bacon and cook until crispy, about 5–7 minutes. Remove with a slotted spoon and drain on paper towels.
In the same skillet with bacon fat, add the sliced mushrooms. Sauté for 4–5 minutes until tender and lightly browned. Season with red pepper flakes and salt to taste. Transfer to a plate.
Return the skillet to medium heat. Add bean sprouts and cook for 2–3 minutes, stirring frequently, until tender but still crisp. Transfer to a separate plate.
Place the spinach in the same skillet in batches, stirring until fully wilted, about 3–4 minutes total. If needed, drain excess moisture with paper towels. Season with salt and transfer to a plate.
Wipe the skillet clean with a paper towel. Add a small amount of oil and heat over medium-high. Fry each egg until the white is set and the yolk remains runny, about 3–4 minutes. Ensure the egg white reaches 160°F for food safety. Transfer to a plate.
Divide the cooked brown rice evenly among four bowls. Arrange the bacon, mushrooms, bean sprouts, spinach, sliced kimchi, julienned carrot, and sliced red cabbage in separate sections on top of the rice in each bowl.
Place one fried egg in the center of each bowl.
Drizzle each bowl with the prepared gochujang sauce. Sprinkle toasted sesame seeds and sliced scallion greens over the top.
Serve each bowl with two nori sheets on the side. Just before eating, mix all ingredients together until well combined.
Comments
This bibimbap works for a weeknight but the 45-minute claim ignores rice cooking time; expect 60 to 75 minutes start to finish. Gochujang, kimchi, and nori require a stop at an Asian market or the international aisle at Harris Teeter or Kroger, not a casual pickup. Cost per serving lands around $4 to $5 depending on egg prices and bacon choice, which is reasonable for four servings but not budget-basement. The dish reheats poorly once the egg cooks into the rice, so plan to eat it the same night, and the constant assembly of components suits someone comfortable with a bit of fussiness rather than a dump-and-done cook.
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