Bok Choy Bibimbap

Bok Choy Bibimbap

I seriously cannot get enough of the winter Olympic Games. For as long as I can remember, I have loved the Olympics. There is no question that the best winter olympic sport is figure skating, specifically ladies figure skating. Growing up, my sister and I would watch figure skating routines and practice our jumps on the wood floors in our kitchen. We were huge fans of Nancy Kerrigan and even got to see her special at the Fleet Center in Boston.

Bok Choy Bimbimpbap

So a few weeks ago, when I mentioned to my sister that olympic figure skating would be on this weekend. I came back from a meeting to find a message from her that she had already booked a ticket to visit me. We have a full schedule of olympics, olympics and more olympics this weekend. We might take a break to watch I, Tonya, but its still olympics figure skating related. Of course, there will also be food and we are coming up with snacks to represent some of countries participating in the Olympics.

Bok Choy Bimbimpbap

So back to today’s recipe. As you know, the Olympics are taking place in Peyongchang, South Korea and  Bibimpbap is a Korean favorite. My version is much less traditional especially without kimchi. Pickled purple cabbage gives the dish a beautiful color and the soy sesame dressing brings it all together. And of course, as I have said many times, a fried egg on top always makes a dish better.

Bok Choy Bimbimpbap

Bok Choy Bi Bim Bap

celebrate the 2018 Peyongchang Winter Olympic with this popular Korean dish!

Servings 1


  • 1/2 cup shredded purple cabbage
  • 1 bok choy
  • 1 tbsp soy sauce
  • 1 clove garlic
  • 1/2 cup cremini mushrooms sliced
  • 1/2 cup cooked brown rice
  • 1 carrot shredded
  • 1/4 cup bean sprouts
  • 1 egg
  • 2 tbsp green onions
  • 1 tbsp sesame seeds

For the sesame soy sauce:

  • 1 tsp red chili paste
  • 1 clove garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 tsp sesame seeds


  1. Make the pickled cabbage at least an hour ahead of time, or overnight. I used the same pickling liquid (apple cider vinegar, water, and sugar that I use for my pickled onions.)

  2. Wash and cut the box choy. Cut about 1 inch of the bottom off. Wash all the leaves. Add the box choy, sliced mushrooms to a large pan. Add the soy sauce and garlic and cook on medium until the boy choy is soft and wilted. 

  3. Cook the brown rice according to instructions. I used frozen cooked brown rice to save some time. 

  4. Assemble the bowl: Add the cabbage, mushrooms, carrots, and bean sprouts around the edge of the bowl, separated. 

  5. Fry an egg and place it in the center. 

  6. Sprinkle green onions and sesame seeds on top. 

To make the soy-sesame sauce:

  1. Mix all the ingredients in a small bowl. 

  2. Sprinkle the sauce on top of the bowl. 

Bok Choy Bibimpbap


  • Vegetables: If you are feeling the less traditional route, you can substitute any vegetables you have on hand.
  • Fried Egg: Again, though I fried egg is traditional, if you want to bring it into work, perhaps you could switch a fried egg for hardboiled?

Bok Choy Bibimpbap

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2 thoughts on “Bok Choy Bibimbap”

  • Wow! This is absolutely gorgeous. I love everything about it. I don’t tend to buy bok choy often enough. I just made beef boiled in a fiery sauce, and there was some bok choy and celery, but now I have an excuse to buy more bok choy! Beautiful photos.

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