Rating: 5 stars
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Meaning "mixed rice," this bibimbap recipe features all the flavors of the Korean classic dish. This casserole combines rice, tofu, and even nestles eggs into the rice mixture for extra protein.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

15 mins
20 mins
10 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. In a small bowl stir together the first five ingredients (through vinegar). In an extra-large skillet heat vegetable oil over medium-high. Add mushrooms, onion, and garlic; cook and stir 5 to 6 minutes or until mushrooms brown. Add kale and carrots; cook and stir 2 minutes more. Add rice and gochujang mixture. Stir to coat. Gently stir in the tofu.

  • Spoon tofu mixture into a 3-qt. rectangular baking dish, spreading evenly. Make eight indents in the mixture with the back of a spoon. Crack an egg into each indent. Sprinkle with salt and pepper. Cover with foil.

  • Bake about 20 minutes or until heated through and eggs are just set. Loosen foil. Let stand 10 minutes. Sprinkle with green onions and sesame seeds; serve with sriracha sauce for drizzling.

Nutrition Facts

336 calories; fat 14g; cholesterol 186mg; saturated fat 3g; carbohydrates 32g; mono fat 4g; poly fat 6g; insoluble fiber 4g; sugars 8g; protein 18g; vitamin a 8629IU; vitamin c 30mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 2.1mg; vitamin b6 0.4mg; folate 80mcg; vitamin b12 0.5mcg; sodium 556mg; potassium 554mg; calcium 179mg; iron 3.1mg.