Introducing the Flavorful Chico Rice Bibimbap: A Taste of Korea in Every Bite!

Introducing the Flavorful Chico Rice Bibimbap: A Taste of Korea in Every Bite!

Prepare to embark on a journey that tantalizes your taste buds with a delightful blend of flavors and textures. Chico Rice presents our Flavorful Bibimbap, inspired by the vibrant and savory traditions of Korean cuisine. Made to serve four, this recipe allows you to choose between meaty satisfaction or a vegetarian delight. Whether you opt for our robust Brown Milled California Japonica Rice or the versatile Blonde Milled California Japonica Rice, you'll experience a burst of deliciousness in each mouthful.


In just 50 minutes, you'll create a visually stunning and incredibly appetizing dish. The marriage of fresh, crunchy vegetables with savory protein, harmonized by the natural nuttiness of Chico Rice, will leave your taste buds dancing. Not only is our Flavorful Chico Rice Bibimbap delicious, but it's also a quick and easy addition to your weeknight dinner repertoire. Delight in the intricate flavors of Korean cuisine, all from the comfort of your home, and relish the harmonious marriage of natural goodness from Chico Rice. Dive into a world of flavors and textures, where simplicity meets deliciousness, and where every bite tells a story.


Flavorful Chico Rice Bibimbap

Prep Time: 20 minutes 
Cook Time: 30 minutes 
Total Time: 50 minutes 
Servings: 4



- 2 cups Chico Rice (Brown or Blonde Milled California Japonica Rice)

- 4 cups water

- 1 pound lean ground beef or tofu for a vegetarian option

- 1 small zucchini, julienned

- 1 small carrot, julienned

- 2 cups fresh spinach

- 1 cup bean sprouts

- 4 eggs

- 4 tablespoons gochujang (Korean red pepper paste)

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 2 cloves garlic, minced

- Salt and pepper to taste

- Sesame seeds and sliced green onions for garnish



1. Rinse Chico Rice (Brown or Blonde Milled California Japonica Rice) under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.


2. In a large skillet, cook the ground beef or tofu over medium heat until browned. Add minced garlic, soy sauce, sesame oil, and a pinch of black pepper. Cook for another 2-3 minutes. Set aside.


3. In the same skillet, briefly sauté the julienned zucchini and carrots separately until they begin to soften. Remove and set aside.


4. Blanche the fresh spinach in boiling water for about 30 seconds until wilted. Drain and squeeze out excess water. Season with a pinch of salt and sesame seeds. Set aside.


5. Blanch the bean sprouts in boiling water for about 1-2 minutes until tender. Drain and season with a pinch of salt.


6. In the same skillet, fry the eggs to your preferred doneness (sunny side up or over-easy).


7. To serve, divide the cooked Chico Rice among four bowls. Arrange the seasoned beef or tofu, sautéed vegetables, blanched spinach, and bean sprouts on top of the rice.


8. Place a fried egg on each bowl. Serve with a tablespoon of gochujang on top, and garnish with sesame seeds and sliced green onions.



Storage: Bibimbap is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. When reheating, avoid heating the vegetables too much to maintain their freshness.


This Flavorful Chico Rice Bibimbap is a Korean-inspired dish that serves four and is a perfect combination of flavors and textures. Enjoy your homemade bibimbap!

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