Bibimbap is a beloved Korean rice bowl, but when you skip the rice, you get a vibrant, low-carb meal that still delivers all the savory, spicy, and crunchy textures of the original. This version swaps the grain for shredded cabbage and zucchini, which soak up the gochujang sauce beautifully and keep the dish satisfying. It’s a flexible, weeknight-friendly recipe that works as a main or a side, and it’s a great way to use up leftover vegetables.
Ingredients
- 4 cups (400 g) green cabbage, thinly shredded
- 2 medium zucchini (about 500 g), julienned
- 4 large eggs
- 1 cup (100 g) carrot, julienned
- 1 cup (150 g) bean sprouts
- 1 cup (100 g) spinach, blanched and squeezed dry
- 4 oz (115 g) lean beef (such as sirloin), very thinly sliced
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (2 g) minced garlic
- 1/2 tsp (2 g) sugar
- Salt, to taste
- Neutral oil (like canola or grapeseed), for cooking
- For the sauce: 3 tbsp (45 g) gochujang (Korean chili paste)
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) honey or sugar
- 1 tsp (5 ml) sesame oil
- 1 tsp (2 g) toasted sesame seeds, plus more for garnish
Instructions
- Make the sauce: In a small bowl, stir together gochujang, rice vinegar, soy sauce, honey, and 1 tsp sesame oil. Add 1-2 tsp water to thin if needed. Set aside.
- Prepare the beef: In a bowl, combine beef slices with 1 tbsp soy sauce, 1 tsp sesame oil, garlic, and sugar. Marinate for 10 minutes while you prep vegetables.
- Cook the beef: Heat a skillet over medium-high heat with 1 tsp neutral oil. Add beef in a single layer and cook for 2-3 minutes per side until browned and cooked through. Transfer to a plate. The beef is safe to eat when it reaches 145°F (63°C) as measured with a food thermometer; let rest 3 minutes.
- Blanch the spinach and bean sprouts separately: Bring a pot of water to a boil. Add spinach for 30 seconds, then remove and rinse with cold water. Squeeze out excess liquid and season with a pinch of salt and a few drops of sesame oil. Repeat with bean sprouts for 1 minute, then drain and season similarly.
- Sauté the vegetables: In the same skillet, add a little oil and cook the carrots for 2-3 minutes until slightly tender but still crisp. Remove. Cook the zucchini for 2 minutes, just until warmed through. Remove. Finally, add the shredded cabbage and cook for 3-4 minutes, stirring, until it wilts and releases some liquid. Season with salt. Keep all vegetables separate if you want a traditional presentation, or mix them together for simplicity.
- Fry the eggs: In a nonstick skillet over medium heat, add a little oil. Crack eggs one at a time and cook sunny-side-up until the whites are set but the yolk is still runny, about 2-3 minutes. If you prefer a firmer yolk, cook 1 minute longer.
- Assemble: Divide the cooked cabbage among four bowls. Top with zucchini, carrots, spinach, bean sprouts, and beef. Place a fried egg on top of each bowl. Drizzle generously with the gochujang sauce and sprinkle with sesame seeds.
Tips
- Substitute the cabbage: If you don’t have cabbage, use cauliflower rice (raw, grated cauliflower) or even shredded lettuce. Cauliflower rice needs a quick sauté for 3-4 minutes to soften; lettuce should be added fresh at the end.
- Keep vegetables crisp: Don’t overcook the zucchini or carrots. They should retain a slight crunch to mimic the texture of rice and provide contrast to the soft egg.
- Gochujang substitute: If you can’t find gochujang, mix 2 tbsp miso paste with 1 tbsp chili flakes and 1 tsp sugar. It won’t be as spicy or fermented, but it will still be savory.
- Common mistake: Don’t skip squeezing the spinach and bean sprouts dry. Excess water makes the dish watery and dilutes the sauce.
Serving Suggestions
Serve the bibimbap bowls hot, with extra gochujang sauce on the side. Pair with a light soup like miso or a simple cucumber salad. For a heartier meal, add a side of kimchi or pickled radishes. The bowls are complete on their own, but they also work as a side dish to grilled fish or chicken.
Variations
- Vegetarian: Omit the beef and add extra mushrooms (shiitake or cremini) sautéed in soy sauce and sesame oil. You can also add tofu, cubed and pan-fried until golden.
- Spicy: Increase the gochujang to 4 tbsp (60 g) or add a teaspoon of gochugaru (Korean chili flakes) to the sauce.
- Seafood: Replace beef with cooked shrimp or imitation crab. If using raw shrimp, cook until they turn pink and reach 145°F (63°C).
- Different base: Instead of cabbage, use a mix of shredded daikon radish and carrot for a lighter, crunchier base.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to prevent sogginess. When reheating, place the bowl in a microwave for 2-3 minutes, or reheat in a skillet over medium heat for 5-7 minutes, stirring occasionally. The egg may become firm; that’s fine. Add a splash of water to the skillet to create steam and prevent drying. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use other vegetables? Absolutely. Mushrooms, bell peppers, or even broccoli slaw work well. Just make sure to cut them into small, uniform pieces so they cook quickly.
Is this recipe gluten-free? It can be. Use tamari instead of soy sauce and ensure your gochujang is gluten-free (some brands contain wheat). Check the label.
Can I make this ahead of time? Yes, you can prep all the vegetables and sauce up to 2 days in advance. Cook everything just before serving to maintain texture.
What if I don’t like runny eggs? Cook the eggs until the yolks are fully set, or use hard-boiled eggs sliced in half. The yolk acts as a sauce, so you may want to add a little extra gochujang sauce.
How do I make it less spicy? Reduce the gochujang to 1-2 tbsp (15-30 g) and add a teaspoon of honey or a splash of apple juice to balance the heat.
Can I freeze leftovers? Freezing is not recommended because the vegetables become watery and mushy when thawed. It’s best to eat fresh.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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