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.