Hot stone bibimbap

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.1
  • Total Fat: 13.4 g
  • Cholesterol: 61.6 mg
  • Sodium: 607.7 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.5 g

View full nutritional breakdown of Hot stone bibimbap calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    2 cups cooked rice
    4 T sesame oil
    1 cup bean sprouts (steamed)
    1 cup chopped (cooked) spinach
    1/2 cucumber or zuccini (julienned)
    4 T Korean red pepper paste (gochuchang)
    2 stalks of long carrots, julienned


1. Steam the bean sprouts, carrots ahead of time
2. Pour sesame oil in hot cast iron or aluminum pot (needs to be round) and pack rice in it (the most rice touching the pot, the more crunchiness)
3. Top and arrange all the vegetables and let sit on med-hi for about 10 minutes. You can check for brownness on the bottom of rice every now and then.
4. While letting the rice cook more, scoot some rice up and crack an egg on the pot and let cook
5. Stir or toss the bibimbap, adding as much gochu sauce as you prefer.

Serving Size: Makes 6 cups

Number of Servings: 6

Recipe submitted by SparkPeople user MANDCANE.

TAGS:  Vegetarian Meals |

Rate This Recipe