California-Style Bibimbap

Photo: Annabelle Breakey; Styling: Robyn Valarik

This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. It's fast, easy, and doesn't require a trip to a specialty store. "It's a great midweek meal since I usually already have the ingredients in the house,"” says Stone.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 531
  • Calories from fat: 53%
  • Protein: 19g
  • Fat: 31g
  • Saturated fat: 6.4g
  • Carbohydrate: 45g
  • Fiber: 6.1g
  • Sodium: 783mg
  • Cholesterol: 396mg


  • 1 cup jasmine rice
  • 2 tablespoons 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
  • 1/2 teaspoon kosher salt
  • 1 avocado, sliced
  • 4 large eggs
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)


  1. 1. Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.
  2. 2. Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.
  3. 3. Divide rice among 4 bowls and top with vegetable mixture and avocado.
  4. 4. Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.
  5. *Find at Asian markets or online.
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