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One Pot Bibimbap






  • Pickled vegetables:
  • 2 Persian cucumbers, thinly sliced
  • 1 carrot, julienned
  • 4 radishes, thinly sliced
  • 3 tablespoons white vinegar
  • Sautéed vegetables:
  • 1/2 tsp ginger, finely chopped
  • 2 portabella mushrooms, sliced
  • 8 Broccolini stems
  • 1 sweet chili, seeds removed and thinly sliced
  • 1 Tbsp tamari (soy sauce or liquid aminos)
  • Cooked Spinach:
  • 4 cups baby spinach
  • 1 Tbsp garlic, finely chopped
  • 1 tsp kosher salt
  • Jasmin Rice:
  • 2 shoots of green onion, finely chopped
  • 4 cups cooked Jasmine rice
  • 1 Tbsp sesame seed oil
  • 1 tsp sesame seeds
  • 4 1/2 Tbsp of Mirin
  • 3 Tbsp avocado oil (or canola)
  • 2 hardboiled eggs
  • 1/2 cup Kimchi


To pickle the vegetables, add cucumber, carrot and radish to separate bowls. Add 1/2 Tbsp of mirin and 1 Tbsp vinegar to each bowl. Set aside.

Heat 1 Tbsp avocado oil to a 14-inch Asian Wok. When the oil is hot, add the ginger and sauté for 1 minute. Add the mushroom, sweet chili and sauté for 2 minutes, then add the broccolini and cook for another 2 minutes. Add the tamari and a tablespoon of mirin. Stir fry for 2- 3 minutes until tender and transfer into a bowl.

Using the same wok, heat 1/2 Tbsp of oil. Add 1/2 Tbsp of the chopped garlic and sauté for 30 seconds. Add spinach and cook for 2 minutes until it wilts. Salt to taste and set aside in a separate bowl.

Heat the remaining oil and cook garlic for 30 seconds. Add the precooked jasmine rice and sauté for a 1 minute. Add the finely chopped green onion and mirin and sauté for 2 minutes. Turn off the flame and drizzle the sesame oil and sesame seeds. Stir until all combined.


Fill bowl with cooked Jasmin rice. Add stir-fried mushroom and broccolini, cooked spinach, assortment of pickles and kimchi, and top it off with the boiled egg cut in half. Refrigerate toppings and remaining ingredients and serve as an easy leftover lunch bowl idea.

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14" Spun Wok