Bibimbap but easier
Bibimbap but easier is a easy Korean recipe that serves 1. 620 calories per serving. Recipe by logagm on YouTube.
Prep: 11 min | Cook: 5 min | Total: 21 min
Cost: $51.79 total, $51.79 per serving
Ingredients
- 1 cup Sticky Rice (cooked, warm)
- 1/4 cup Cucumber (thinly sliced)
- 1/4 cup Carrots (steamed, sliced)
- 1/4 cup Frozen Spinach (microwaved and squeezed to remove excess water)
- 1/4 cup Frozen Edamame (microwaved, shelled)
- 2 tbsp Spicy Marinated Onions (store‑bought or homemade)
- 2 tbsp Kimchi (pre‑made, chopped)
- 1/2 cup Albacore Tuna (canned in water, drained)
- 2 tbsp Green Onions (thinly sliced)
- 2 Garlic Cloves (crushed or minced)
- 1/4 tsp Table Salt
- 1/4 tsp MSG (optional, for umami boost)
- 2 Eggs (fried sunny‑side up)
- 2 tbsp Korean Hot Chili Paste (Gochujang) (adjust to heat preference)
- 1 tbsp Sesame Oil (toasted sesame oil for flavor)
- 1 tsp Sesame Seeds (toasted)
Instructions
Create Rice Base
Place the cooked sticky rice into the bottom of a large bowl, spreading it evenly.
Time: PT1M
Prepare Vegetables
Add sliced cucumber, steamed carrots, microwaved spinach (squeeze out water), microwaved edamame, spicy marinated onions, and chopped kimchi on top of the rice.
Time: PT6M
Add Tuna
Scatter the drained albacore tuna over the vegetables.
Time: PT1M
Season
Sprinkle sliced green onions, crushed garlic, table salt, and MSG over the bowl.
Time: PT1M
Fry Eggs
Heat the skillet over medium heat, add a little oil, and fry two eggs sunny‑side up until the whites are set but the yolks are still runny.
Time: PT5M
Temperature: Medium heat
Add Sauce and Finish
Place the fried eggs on top, then drizzle gochujang and toasted sesame oil over everything, and sprinkle toasted sesame seeds.
Time: PT1M
Mix and Serve
Using the spatula, mix the entire bowl thoroughly until the rice, veggies, tuna, and sauce are fully combined. Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 32g
- Carbohydrates
- 70g
- Fat
- 22g
- Fiber
- 6g
Dietary info: High‑protein, Gluten‑free if using gluten‑free gochujang, Dairy‑free, Pescatarian
Allergens: Fish, Egg, Sesame, Soy (in gochujang), Potential wheat (if regular gochujang contains wheat)
Ingredient Substitutions
- Instead of Sticky Rice: Short‑grain sushi rice, Short‑grain brown rice
- Instead of Cucumber: Zucchini, jicama
- Instead of Carrots: Radish, daikon
- Instead of Frozen Spinach: Fresh baby spinach (quickly wilted)
- Instead of Frozen Edamame: Fresh green peas
- Instead of Spicy Marinated Onions: Pickled red onions
- Instead of Kimchi: Sauerkraut (for a milder flavor)
- Instead of Albacore Tuna: Canned salmon, canned chicken
- Instead of Green Onions: Chives
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Table Salt: Sea salt
- Instead of MSG: Soy sauce (1 tsp)
- Instead of Eggs: Tofu scramble (vegan)
- Instead of Korean Hot Chili Paste (Gochujang): Ssamjang, Korean chili sauce
- Instead of Sesame Oil: Peanut oil, vegetable oil
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Large Mixing Bowl
- Microwave‑Safe Bowl
- Skillet or Frying Pan
- Spatula
- Chef's Knife
- Cutting Board
- Measuring Spoons
Critical Steps — Do Not Skip
- Mix the bowl thoroughly so the gochujang coats every ingredient.
- Fry the eggs just until the whites set; overcooking makes the yolk too firm.
- Squeeze excess water from microwaved spinach to avoid a soggy bowl.
Chef Tips from the Video
- Use toasted sesame oil sparingly; its flavor is strong and can overwhelm the dish.
- For extra heat, add a drizzle of Korean chili oil (gochugaru oil) on top.
- If you like a crunch, toss in a handful of roasted seaweed strips just before serving.
Troubleshooting
Rice is too dry or clumpy.
Add a splash of water or a few drops of sesame oil before mixing; cover the bowl with a damp paper towel for a minute to steam the rice.
Veggies are watery after microwaving.
Place the microwaved spinach and edamame in a clean kitchen towel and squeeze out excess moisture before adding to the bowl.
Egg yolk is overcooked.
Reduce skillet heat and cook the eggs for 2‑3 minutes only, or cover the pan briefly to set whites without hardening the yolk.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day. Reheat rice and veggies in the microwave; add fresh egg if desired.
Freezer: Not recommended due to texture changes in rice and fresh vegetables.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook a larger batch of sticky rice and refrigerate; reheat in microwave before assembling.
- Pre‑slice cucumber and carrots and store in a sealed container with a splash of water.
- Measure gochujang, sesame oil, and sesame seeds in advance for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of bibimbap in Korean cuisine?
Bibimbap, meaning “mixed rice,” originated as a humble farmer’s meal in Korea, combining leftover rice with seasonal vegetables, protein, and gochujang. It symbolizes harmony of colors, flavors, and textures and is traditionally served in a hot stone bowl (dolsot) to create a crispy rice crust.
What are the traditional regional variations of bibimbap in Korean cuisine?
Regional bibimbap variations include Jeonju bibimbap, known for its extensive array of seasoned vegetables and a raw egg yolk, and Dolsot bibimbap, served in a sizzling stone bowl that forms a crunchy rice crust. Some regions add raw beef, while others use fermented seafood sauces.
How is bibimbap traditionally served in Korea?
Traditionally, bibimbap is served in a shallow bowl with warm rice at the bottom, topped with neatly arranged vegetables, protein, a raw or fried egg, and a dollop of gochujang. Diners mix everything together before eating, often using a spoon or chopsticks.
What occasions or celebrations is bibimbap traditionally associated with in Korean culture?
Bibimbap is a popular everyday meal but is also served during holidays like Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year) as a way to use up leftover side dishes (banchan) from the feast.
What makes this lazy quick bibimbap special compared to traditional bibimbap?
This version swaps the stone bowl for a regular bowl, uses pre‑cooked sticky rice, microwaved frozen vegetables, and canned tuna to cut prep time dramatically while still delivering the classic mix of flavors and textures.
What are the most common mistakes to avoid when making lazy quick bibimbap?
Common mistakes include using cold rice (it won’t blend well), adding too much sauce which makes the bowl soggy, and overcooking the fried eggs. Also, be sure to squeeze excess water from microwaved spinach and edamame to keep the dish from becoming watery.
Why does this recipe use canned albacore tuna instead of traditional beef or pork?
Canned tuna provides a quick, high‑protein option that requires no cooking, keeping the overall prep time under 15 minutes. It also adds a mild flavor that lets the gochujang and vegetables shine.
Can I make this lazy quick bibimbap ahead of time and how should I store it?
Yes, you can prepare the rice and chopped vegetables up to a day ahead and keep them in airtight containers in the refrigerator. Store the fried eggs separately and add them just before serving. Reheat the rice and veggies in the microwave before mixing.
What does the YouTube channel logagm specialize in?
The YouTube channel logagm focuses on ultra‑quick, minimalist cooking tutorials that use pantry staples and minimal equipment, often showcasing “lazy” versions of classic dishes from various Asian cuisines.
How does the YouTube channel logagm's approach to Korean cooking differ from other Korean cooking channels?
logagm emphasizes speed and convenience, using shortcuts like frozen vegetables, canned seafood, and microwave cooking, whereas many Korean cooking channels prioritize traditional techniques such as stone‑bowl cooking and fresh‑made banchan.
Last updated: September 6, 2026
