Recipe: Bibimbap with Mung Bean Sprout Salad and Kimchi

Bibimbap is a traditional Korean dish mixing rice, vegetable side-dishes, and gently fried egg. This version combines the goodness of kimchi with Mung Bean sprouts.


  • 3⅓ cups mung bean sprouts
  • 1 scallion, minced finely
  • 1 garlic clove, minced finelyv
  • 1 Tbsp. sesame oil
  • Salt to taste
  • 2 cups dry rice, cooked according to package directions
  • 4-8 fresh eggs, fried gently
  • Prepared Kimchi


  1. If needed, de-hull the mung bean sprouts by soaking in water and rubbing any remaining sprout hulls in between your fingers. The hulls will then float to the top and can be discarded.
  2. Rinse the sprouts and combine with the scallions, garlic, sesame oil, and salt in a medium bowl.
  3. To serve, scoop 1 cup of prepared rice into each bowl. Top with one or two fried eggs, as desired, and scoops of both the mung bean sprout salad and the kimchi. Serve warm.

At A Glance

PREP: 15 minutes
COOK: 15 minutes
TOTAL: 30 minutes
YIELD: Makes 4 servings