Japanese/Korean Brown Rice Bibimbap


Here's another case of the fusions. My mom was born in Japan and My father was from North Korea. I grew up in California. That probably explains everything I love to eat. Picture above is my idea of comfort food and something I grew up eating, often a dish to use up other leftover banchan. You can add whatever you want!


  • 3 cups cooked short grain brown rice
  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • 1 T mirin
  • 1 tsp oil
  • 1/2 cup japanese pickles (can be found at the asian grocery)
  • 3 T furikake
  • 1 carrot julienne cut
  • 3-4 scallions
  • 2 T sesame seeds
  • 1 lb spinach
  • 2 T toasted sesame seeds, crushed
  • 1 tsp sugar
  • 4-1/2 tsp. soy sauce
  • 1 T rice vinegar
  • 1/2 tsp. sesame oil


  • 1/4 cup korean chili paste (kochijang)
  • 1/4 cup organic sweet white miso
  • 2 T rice vinegar
  • 2 T honey
  • 1/2 sp garlic
  • 1 T sesame oil
  • 1 T water


  1. Let's start with the tamago. Whisk together the eggs, 1/4 tsp salt, 1/4 tsp soysauce, 1T mirin. If you're being hardcore, you'd strain it 2-3 times through a strainer. But in bibimbap it's really not necessary. Pour oil into a heated small pan. If you have rectangular tamago pan, great, but if not - just a small pan. Then pour a thin layer of egg, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan. Slice the egg up into rolls. Since it's for bibimbap you can unravel the rolls and slice up the egg smaller.
  2. Now the Japanese spinach. Boil some salted water and blanch all the spinach. Dump it out almost immediately and rinse under cold water. Squeeze all the water out with your hands like you mean business. Chop the spinach and put in a bowl. Add crushed sesame seeds, 4 1/2 T soysauce, sugar, 1 T rice vinegar, sesame oil and mix it up. Set aside.
  3. Slice up your shiitake and fry them in oil and season with salt and pepper. 
  4. Saute your julienne cut carrots until barely cooked. 
  5. Now mix your sauce ingredients together, set aside.
  6. In a big bowl, put your brown rice. Add ALL the other ingredients in little piles on top (egg, carrots, spinach, mushrooms, japanese pickles, scallions, and sprinkle the furikake on top) Add your sauce and mix together.