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    Home » 30 Min. or Less

    California-Style Bibimbap

    Last Updated February 27, 2021. Originally Published March 24, 2015 By Susan 3 Comments

    Jump to Recipe Print Recipe

    A twist on the traditional Korean Bibimbap dish. Bibimbap literally means “mixed rice” and typically is a bowl of warm rice topped with seasoned sautéed vegetables , chili pepper paste, a fried or raw egg and usually sliced beef. This version however keeps things vegetarian and substitutes sliced avocado for the beef.

    california style bibimbap - smplehealthykitchen.com_

    Rice bowls and I get along. I love that it’s possible to top a bowl of rice with just about anything and create a simple, flavorful meal. (Same with open face sandwiches…you can top a toasted piece of bread with whatever you have on hand and make a meal like this one).

    Today’s rice bowl is a California-style version of the traditional Korean Bibimbap dish. “California-style” because the rice is topped with sliced avocado, sautéed bell peppers and kale. “Bibimbap-style” because all those wonderful veggies get topped with an egg and a drizzle of sesame/soy sauce and a hint (or more if you prefer) of Sriracha chili sauce.

    California Style Bibimbap

    A quick, healthy meal option that can be served for breakfast, lunch or dinner.

    california style bibimbap bowl - smplehealthykitchen.com_

    * recipe adapted from Sunset Fast & Fresh (California -Style Bibimbap)

     

    Print Recipe Pin Recipe

    California-Style Bibimbap

    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Servings: 4 servings
    Author: Susan | SimpleHealthyKitchen.com

    Ingredients

    • 1 cup jasmine rice
    • 2 tbsp grapeseed or vegetable oil
    • 1 bunch 14 oz. kale or spinach, trimmed
    • 1 bell pepper any color, seeded and cut into cubes
    • 1 garlic clove minced
    • ½ tsp kosher salt
    • 1 avocado sliced
    • 4 large eggs
    • 2 Tbsp. toasted sesame oil
    • 2 Tbsp. reduced-sodium soy sauce
    • toasted sesame seeds for topping
    • Sriracha chili sauce

    Instructions

    • Add 2 cups water and rice to a medium saucepan and bring to a boil. Reduce heat to a simmer. Cook until water is absorbed (approx. 20 min.)
    • While rice is cooking, heat oil in a large nonstick skillet. Add kale, bell pepper, garlic and salt and cook until kale is wilted (about 3-5 min.).
    • Divide rice among 4 bowls and top with the vegetables and sliced avocado.
    • Mix sesame oil and soy sauce , set aside. Return skillet to heat and fry eggs until done the way you like. Top each bowl with an egg and a drizzle of sesame/soy sauce. Sprinkle with toasted sesame seeds and a dash (or desired amount) of Sriracha chili sauce.
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    About Susan

    Reader Interactions

    Comments

    1. Allyson

      April 05, 2015 at 7:52 am

      Yum! Put a fried egg on just about anything and you have me sold! this looks so good 🙂

      Reply
    2. Thalia @ butter and brioche

      April 04, 2015 at 8:49 pm

      I've never tried a bibimbap before - but your "twist" sure looks delicious!

      Reply
    3. Pat

      March 25, 2015 at 9:11 am

      Oh, Yum, Susan! I like your version....I have some freshly cooked black beans and I'm gonna do this for lunch today! Thanks for sharing and inspiring my lunch-time menu.......:)

      Reply

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    Thanks for stopping by Simple Healthy Kitchen- a food blog featuring simple healthy meal ideas that can be prepared in 30 min. or less, using seasonally fresh ingredients. Read More…

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