Baked Bibimbap

I got home from the gym at 8:11 and had this ready to eat, on the table at 8:43. No lie. Bibimbap is a Korean dish that’s just a big saute of vegetables, topped with a raw or fried egg. Well, the raw egg wasn’t going to happen and the hater-of-washing-dishes in me only wanted to dirty up one pan, so I opted for making little holes in the vegetable saute and baking the eggs.

Ingredients

  • F.O.C.
  • 1/4 t red pepper flakes
  • 1/4 t coriander
  • 4 cloves garlic, finely minced
  • 1 thumb-size piece of ginger, finely minced
  • 1/2 yellow onion, finely chopped
  • 4 oz mushrooms, roughly chopped
  • 1/2 hot house/english cucumber, chopped
  • 2 carrots, chopped
  • 6 oz spinach, roughly chopped
  • 6 eggs
  • chili garlic sauce or sriracha

Method

Preheat your oven to 350F.

In an oven-safe or cast iron skillet, melt your F.O.C. over medium heat. Add the red pepper flakes, coriander, garlic and ginger. Then progress down the list, adding vegetables as the previous ones start looking cooked.

Using whatever tool you used to stir around the vegetables, make little holes by pushing the vegetables out of your way, throughout the skillet, big enough so you can crack your eggs into each one. The bigger your skillet, the more room you’ll have for egg holes. Crack the eggs into the holes and if you like heat, top with a sprinkle of red pepper flakes.

Stick the skillet in the oven and bake until the eggs look about 1/2 way done. Then stick the oven on broil to get the top side of the eggs cooked to whichever way you like ‘em–over easy, medium or hard.

Serve with a few squirts of sriracha or chili garlic sauce.

22 thoughts on “Baked Bibimbap

  1. Mike Strickland Reply

    Bibimbap is my favorite Korean dish. I will definitely try this recipe this weekend. It looks freakin’ awesome!

  2. Jon S. Reply

    I am new to this site, and you’re killing me with all of the acronyms :)

    What does FOC stand for?
    Do you have an acronym database?
    On another recipe, it had Sweetener of Choice but provided no further insight. Do you have any paleo-friendly examples for SOC or FOC?

    Thank you.

      • Jon S. Reply

        Megan, I appreciate the quick reply! Great website.

        I am a griller at heart and the nuances of baking are new to me.
        Is a skillet required or would it be possible to use a baking pan to arrive at the same result?

        • megan keatley Reply

          thanks jon. this would be a great recipe to start “baking” with–though i wouldn’t call this baking…hehehe. you’re really just cooking the egg through via oven. you could totally set the skillet on the grill and shut the lid too.

          i think you could get this done with a baking pan…but you have to saute the veg over your burner first…so idk if those are designed to act like skillets.

  3. Liz N Reply

    Megan, thanks for another winning recipe! How I {heart} Korean food! Chef Hubby made some freakin’ awesome Korean BBQ Chicken over the Labor Day weekend which was DIVINE. Now I have this Bibimbap recipe to put into our repertoire. YUM!

      • Liz N Reply

        Megan, I’ll send you an e-mail with it. Chef Hubby doesn’t ever write things down, so I’ll have to be his scribe and pester him for it. Expect it soon! It’s DIVINE!

  4. Don in Arkansas Reply

    Good recipe. I like the spice mixture. You can also just add a couple of tbs of water and cover your skillet on the stovetop to let the steam cook the eggs. I like to saute diced eggplant, onion, & peppers until done and then crack a couple or 3 eggs over them to cook. Almost any veggie tastes good with eggs.

  5. Donna Reply

    This looks really good but this is not bibimbap or any relation to bibimbap. Bibimbap is all about the rice with some veggies and meat mixed together. The raw egg and hot sauce is added to get everything coated well. Bibimbap literally means mixed rice and it can be hot or cold. While this looks like a really good recipe, calling this bibimbap is like making a baked vegetable dish and calling it fried rice.

  6. Kristin Reply

    I’ve been on the Paleo diet for about 2 months now due to a chronic pain condition. It’s been an adjustment, but I’m finding I’m cooking much more interesting foods now! I just wanted to say that this recipe is excellent! We made it on a Saturday morning and it was delicious and a new twist on breakfast. I’m looking forward to trying more of your recipes.

  7. Kim S. Reply

    Do you think kale would taste good in this? Instead of spinach? I’m not a big fan of spinach in general, and especially cooked but do like other cooked greens. I definitely want to try this!

    • megan keatley Reply

      i don’t know. kale takes longer to become tender than spinach–so it may need to be pre-cooked and then tossed it for everything to be simpatico.

  8. Kim S. Reply

    Also, do you have any good tips on using cast iron ware? I have a cast iron grill skillet, love it, but rarely ever use it because of the smoke issue. I gradually heat it up starting with low heat as recommended, but even at medium it sets the smoke detectors off in the apartment :( I would love to is it more!

    • megan keatley Reply

      we have a cast iron grill pan that gives us the same issues–i think that’s just what happens with high heat and being indoors. if you’re not already doing it, make sure to keep the oven hood fan on high and maybe even keep the windows open.

  9. Elaine Reply

    Loved it! Only addition we made was to add a fig-truffle-apple-butter sauce. Odd combo, I know. We threw some dried mission figs in the food processor with a spoonful of apple butter, some truffle oil and a little water to thin it out. It was a very subtle compliment to this already fabulous dish!

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