Crispy rice bibimbap recipe

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Crispy rice bibimbap with seasoned veggies and crunchy toppings—all in one pot! Quick, satisfying, and gluten-free. A must-try Korean-inspired dish.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Side Dish

Cuisine: Korean

Keyword: Crispy rice bibimbap, Crispy rice bibimbap salad

Servings: servings

Gather the zucchini, carrot, shiitake mushrooms, bean sprouts, and spinach. Use a mandoline to thinly slice the zucchini and carrot into rounds. Slice the shiitake caps into long thin strips. Rinse the bean sprouts and drain well. Set aside the spinach for later.

Use cold or chilled cooked rice. It should be firm and no longer hot or wet. Preheat your oven to 400°F (200°C) on convection, or 425°F (220°C) if using a regular oven. Line a large sheet pan with parchment paper or a silicone baking mat to prevent sticking.
Season the rice with soy sauce, vinegar, and sesame oil. Gently break up the rice with your hands so the grains are separated but not mashed. If the rice feels dry, drizzle with a touch of oil. Spread the rice into a thin, even layer on the sheet pan, leaving space between the grains for better airflow and crisping.
Bake on the top rack for 10 minutes, then flip or stir the rice with a spatula. Bake for another 10 minutes, checking after 5 minutes, until the rice turns golden and crisp on most sides. Let it cool slightly—the rice will continue to crisp up as it cools.

In a deep 14-inch stainless steel pan, add 1 cup of water and place a steamer basket inside. Layer in the carrots, zucchini, shiitake, and bean sprouts. Cover with a lid and bring to a simmer over medium heat. Once steam starts escaping from the lid (about 8 minutes), reduce the heat to low and steam for 4 minutes. Open the lid and use chopsticks to lightly toss the vegetables for even cooking. Add the spinach on top, cover, and steam for 1 to 2 more minutes until just wilted. Remove the lid and let the vegetables cool until they’re safe to handle.

In a small bowl, mix together the gochujang, sesame oil, honey, and water. Stir until smooth and well combined. Set aside.

Once the steamed vegetables are cool to the touch, transfer them to a colander placed over the sink. Gently squeeze out excess water using your hands. Move the drained vegetables to a large mixing bowl. Season with salt, grated garlic, and sesame oil. Toss everything together and taste—keep it slightly under-seasoned since the bibimbap sauce will add more flavor later.

Transfer the seasoned vegetables to a large serving plate. Sprinkle with toasted sesame seeds and drizzle in about half the bibimbap sauce and a touch more sesame oil. Save the rest for serving. Top everything with the crispy rice and gently toss to combine. Serve immediately while the rice is still crisp.
Optional: Add fried eggs, bulgogi, or bulgogi ground beef for extra protein.

Serving ideas: Top with bulgogi ground beef, a fried egg, tofu puffs, or even gochujang-glazed salmon for extra protein and flavor.
Quick tip for cooling veggies: To cool down the steamed vegetables faster, rinse them briefly under cold tap water. Just be sure to squeeze out the excess liquid before adding seasonings.
Make-ahead tips:
- The crispy rice can be made 2 to 3 days in advance. Store in an airtight container lined with a clean paper towel to absorb moisture. It tastes great cold—no need to reheat!
- The bibimbap sauce can be made up to 1 week ahead. If it thickens in the fridge, just stir in a splash of water.
- You can also steam and slice the vegetables 1 to 2 days in advance. After steaming, squeeze out any extra liquid, season them, and store in the fridge.
Storage: Keep each component—crispy rice, bibimbap sauce, and seasoned vegetables—stored separately. Only combine what you plan to serve to keep the rice crunchy.
Gluten or soy-free gochujang option: Use a store-bought gluten-free gochujang or my Paleo gochujang as needed.