Kimchi Bibimbap

Kimchi Bibimbap

  • Servings: 6
  • Total Time:


3 packages (each 8.5 oz) Royal Ready to Heat Spicy Korean Basmati Rice
2 Tbsp canola oil
1 onion, thinly sliced
3 cloves garlic, minced
1 Tbsp minced ginger
1 1/2 lb sirloin steaks, thinly sliced
1/2 tsp each salt and pepper
2 Tbsp soy sauce
3 Tbsp sriracha
3 Tbsp honey
2 cups kimchi
2 cups matchstick carrots
2 cups thinly sliced cucumber
6 eggs, crispy fried
4 green onions, thinly sliced
2 tbsp sesame seeds


1.Prepare rice according to package directions.
2.Heat oil in large wok or skillet set over high heat. Cook onions, garlic and ginger for 1 to 2 minutes or until fragrant. Stir in beef, salt and pepper. Cook, stirring, for 3 to 5 minutes or until starts to brown. Stir in soy sauce. Cook, stirring, for 1 to 2 minutes or until beef is cooked through.
3.Stir together sriracha and honey; set aside. Divide rice among 6 bowls. Top with beef, kimchi, carrots and cucumber. Garnish with fried egg, green onion and sesame seeds. Drizzle with honey sriracha sauce.

Tip: Substitute beef with thinly sliced boneless, skinless chicken thighs if desired.