Bibimbap, a bowl full of sticky rice topped with several vegetables, meat or seafood and a fried egg, is one of the most iconic dishes of Korea. The artfully arranged little piles of vegetables may include carrots, spinach, mung bean sprouts and cucumbers. This tasty version has grilled portobello mushrooms and shrimp.

Jamie Purviance
Source: EatingWell Magazine, July/August 2010


Recipe Summary

1 hr 30 mins




Instructions Checklist
  • To prepare marinade: Whisk vinegar, soy sauce, sesame oil, canola oil, brown sugar and ginger in a medium bowl.

  • To prepare bibimbap: Place mushroom caps in a shallow dish. Pour in about half the marinade and turn to coat. Set aside.

  • Add shrimp to the remaining marinade; coat evenly. Cover and refrigerate for at least 30 minutes or up to about 1 hour, while you prepare the rice and vegetables.

  • Bring water to a boil in a large saucepan over medium heat. Stir in rice, reduce heat to low, cover, and simmer at the lowest bubble until the rice is tender, about 50 minutes. Let stand, covered, until ready to serve.

  • Meanwhile, cut carrot, cucumber and radishes into 1- to 2-inch matchsticks (or cut into julienne strips using a mandoline slicer); set aside in separate piles along with the chopped bean sprouts.

  • About 20 minutes before you're ready to grill, preheat a gas grill to high or prepare a charcoal fire.

  • If grilling on a gas grill, keep one half on high heat and turn the other half down to medium heat. If using charcoal, move the coals into two separate piles. One pile should be larger for high heat and the other smaller for medium heat. Brush the grill rack clean and oil it (see Tip).

  • Grill the mushroom caps directly over medium heat until soft and tender, basting occasionally with the marinade in the dish and turning once or twice, 8 to 12 minutes. Grill the shrimp directly over high heat until lightly charred and opaque in the center, turning once, 2 to 3 minutes. Remove to a clean cutting board. Cut the mushrooms and shrimp into 1/2-inch pieces; keep separate.

  • Get each portion ready before cooking eggs. Put 1 cup of the warm rice in each of 4 bowls. Arrange the vegetables, mushrooms and shrimp in separate piles around the edge.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Crack eggs into the pan, being careful not to break the yolks. Cook until the whites are set, 3 to 5 minutes, or to desired doneness. Place a fried egg in the center of each portion. Each diner should stir everything in the bowl together, adding chile paste to taste.


Notes: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.

Korean chile paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets or online from Annie Chun, a widely distributed national brand of Asian foods, has recently launched their own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute for Korean chile paste, combine 2 tablespoons white miso, 2 tablespoons Asian-style chile sauce, such as sriracha, and 2 teaspoons molasses.

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

564 calories; protein 29.8g; carbohydrates 63.6g; dietary fiber 3.9g; sugars 6.7g; fat 20.9g; saturated fat 3.5g; cholesterol 328.9mg; vitamin a iu 3086.5IU; vitamin c 6.3mg; folate 89mcg; calcium 136.1mg; iron 3mg; magnesium 134mg; potassium 747.8mg; sodium 1396.8mg; thiamin 0.4mg.

Reviews (2)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
One family member said she could eat this every day. The marinade was excellent. We could not find Korean chile paste locally but we substituted with other Asian chile sauce. But the grilled shrimp and mushrooms paired well with the julienned fresh cool vegetables and the warm rice. And the egg on top is just fun. Yummy. We are making this again this weekend for company. Read More
Rating: 5 stars
Great one-dish meal SO good! This was a meal my husband and I could make together - he did the marinade mushies and shrimp and I did the veggies and rice. It's a meal in a bowl and very satisfying. Since our grill turned out to be moldy and infested with brown recluses (!) when we opened it he prepared the shrimp and mushrooms in the wok instead (and then poured the remaining cooked marinade over our bowls = yum). Would love to try it on the grill next time. Definitely not a weeknight meal though. I can never find bean sprouts that look good (even tried to grow them but they weren't sprouty enough) so I julienned up some jicama instead - worked like a charm. Read More
Rating: 4 stars
I have made this twice now. The marinade is great and I love the mixture of warm rice grilled shrimp and crisp julienned vegetables. My partner said "I could eat this every day." I couldn't find the Korean chile paste locally so we just used Chile Garlic sauce. Fantastic. Read More