Mushroom and Kimchi Bibimbap with Fried Egg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Korean rice bowl combining earthy sautéed mushrooms, tangy kimchi, and a fried egg for a satisfying meal. This korean-inspired korean (vegetarian) ready in about 45 minutes pairs short grain white rice, chopped kimchi, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (11 ratings) Prep: 20 min Cook: 25 min Serves 2 Korean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 1/2 cups short grain white rice until water runs clear, then cook with 1 3/4 cups water for 20 minutes until tender; keep warm.
  2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 8 oz mixed sliced mushrooms and 1 minced garlic clove; sauté for 5-6 minutes until mushrooms are browned and fragrant. Stir in 1 tbsp soy sauce and 1/2 tsp sugar; cook for another minute. Remove and set aside.
  3. Step 3: Blanch 1 1/2 cups spinach in boiling water for 30 seconds, drain, squeeze out excess liquid, then toss with 1 tbsp sesame oil and 1/2 tbsp soy sauce; set aside.
  4. Step 4: Heat 1 tbsp vegetable oil in the skillet over medium heat. Add 1/2 cup chopped kimchi and sauté for 3 minutes until heated through and slightly caramelized; remove.
  5. Step 5: Fry 2 large eggs sunny-side up in 1 tbsp vegetable oil over medium heat until whites are set but yolks remain runny, about 3 minutes.
  6. Step 6: In a small bowl, combine 2 tbsp gochujang with 1 tbsp sesame oil for a flavorful drizzle.
  7. Step 7: To serve, divide rice between two bowls. Arrange the sautéed mushrooms, spinach, and kimchi in sections over the rice. Place a fried egg on top, drizzle with the gochujang-sesame oil sauce, and garnish with 1 tsp toasted sesame seeds and sliced scallions. Mix before eating for a balanced flavor experience.

Frequently asked questions

How long does Mushroom and Kimchi Bibimbap with Fried Egg take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom and Kimchi Bibimbap with Fried Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short grain white rice from drying out.

Can I substitute ingredients in Mushroom and Kimchi Bibimbap with Fried Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom and Kimchi Bibimbap with Fried Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom and Kimchi Bibimbap with Fried Egg vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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