We’ve been bimmin’ and bappin’ with excitement ever since we heard the culinary team was working on this new bowl! When it comes to bowls, we’re never gonna be satisfied with just a couple tasty things, we want ALL the tasty things, an excess of tasty things. And bibimbap, the beloved classic Korean dish (literally, “mixed rice with meat and assorted vegetables”) delivers just that. 

A combination of crispy rice, soy + sesame marinated beef, sesame spinach, crunchy carrots and bean sprouts, savory roasted shiitakes, cool seaweed salad, tangy kimchi, and fiery gochujang sauce (*oof, give us a sec to catch our breath*) it turns the volume allllllll the way up on both flavor and texture. The dish is also commonly served with a runny egg on top, which adds lusciousness to the experience, so if you want a lil’ extra credit, we’ve included instructions for that option too.   

Total prep time: 5-7 minutes

What’s in your bag:

• You tasty bowl!
• Seaweed salad
• Kimchi
• Gochujang sauce

What you’ll need from home:

• Saute pan (For stovetop option)
• 1 large egg (Optional, for sunny-side-up egg add-on!)
• Utensils and an appetite!

How to prep:

Option 1: Microwave

1. Remove the ramekins of seaweed salad, kimchi, and gochujang sauce. 
2. Place a damp paper towel over your uncovered  bowl and microwave for 2-3 minutes, until hot and steamy.

To serve, add your seaweed salad and kimchi back in, Lay your sunny-up egg on top if you made it, and drizzle that gochujang sauce over the top (start light, it’s got a kick!).

Option 2: Stovetop (for crispy crunchy rice!)

1. Remove the ramekins of seaweed salad, kimchi, and gochujang sauce, and set aside. 
2. Add 2 tablespoons of oil to your saute pan, and set over medium-high heat. 
3. Once the oil is hot and shimmering, toss in everything but what’s in the ramekins.
4. Heat for 2-3 minutes, stirring often to prevent stickage.

Time to serve! Scoop your warm rice into a bowl, and nestle in a lil’ pile of seaweed salad and kimichi on top. Lay your sunny-up egg on top if you made it, and drizzle that gochujang sauce over the top (start light, it’s got a kick!). 

Optional extra credit: Sunny-side-up egg add-on

• Heat 1 teaspoon of oil or butter in a nonstick pan over medium.
• Crack in your egg, season it with a little S+P, and cover the pan with a lid. Cook 2-3 minutes until the white is set but the yolk is still runny.

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!