Bibimbap with Korean Dragon Sauce

Xavier Torres

Get ready to build your own colorful, flavorful bowl with this Korean-inspired Bibimbap — now with a Fun Fun fiery twist! Packed with sautéed veggies, pickled radish, and a runny fried egg, it’s finished off with a bold drizzle of Korean Dragon Sauce for that sweet, spicy kick.

📝 Ingredients:

  • 8 oz cooked white rice
  • ½ cup bell peppers, sliced into strips
  • ½ cup white onions, julienned
  • ½ cup spinach, washed and trimmed
  • ½ cup carrots, julienned
  • 2 tbsp green onions, thinly sliced
  • 1 fried egg (sunny side up or as you like!)
  • Korean Dragon Sauce, to taste

For Pickled Watermelon Radish:

  • ½ cup watermelon radish, thinly sliced
  • ¼ cup white vinegar
  • ¼ cup water
  • ¼ cup sugar

🔥 Instructions:

  1. Prep the Rice: Cook white rice according to package directions. Keep warm
  2. Sauté the Veggies:
    • In a pan with a little sesame oil, sauté bell peppers until al dente. Season with salt and set aside.
    • In the same pan, cook onions until tender and lightly caramelized. Set aside.
    • Lightly blanch spinach with sesame oil and salt until wilted. Remove and set aside.
    • Sauté carrots in sesame oil until just tender. Set aside.

3. Pickle the Radish (Make Ahead):

    • In a small bowl, stir together sugar, water, and vinegar until sugar dissolves.
    • Add thinly sliced radish and ensure it’s fully submerged.
    • Refrigerate overnight for best flavor.

4. Fry the Egg: Heat oil in a nonstick pan and fry your egg sunny side up (or however you like it).

🍚 Assemble Your Bibimbap:

  • Start with a generous scoop of warm rice at the bottom of your bowl.
  • Arrange all the veggies and pickled radish in neat sections on top.
  • Add the fried egg in the center.
  • Drizzle everything with Korean Dragon Sauce.
  • Garnish with sliced green onions for a fresh finish.

🌶️ Pro Tip:

Want even more flavor? Add a side of Korean Dragon Mayo for dipping!

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