Bibibop Copycat Recipe: Create Your Own Fresh & Flavorful Bowl at Home

There’s nothing quite like a vibrant bowl of Bibibop to lift your spirits and satisfy your taste buds. I’ve always loved the harmony of fresh vegetables, savory sauces, and perfectly cooked grains that come together in this classic dish. Making a copycat version at home not only lets you customize it to your liking but also brings the comforting flavors of your favorite restaurant straight into your kitchen.

Ingredients

Base Ingredients

• 2 cups cooked jasmine rice
• 1 tablespoon sesame oil

Vegetable Toppings

• 1 cup shredded carrots
• 1 cup sliced cucumbers
• 1 cup thinly sliced red cabbage
• 1 avocado, sliced
• 1 cup bean sprouts
• 1 cup spinach leaves
• 1 cup sliced bell peppers (assorted colors)

Sauce Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• 1 teaspoon sesame seeds

Optional Toppings

• 1 soft-boiled egg
• Grilled tofu or tempeh
• Pickled radishes
• Fresh cilantro
• Sliced green onions
• Crushed peanuts

Tools And Equipment

Creating a delicious Bibibop at home is easier when you have the right tools in your kitchen. Here’s what I use to master this dish:

• Rice Cooker or Medium Saucepan

• Perfect for cooking jasmine rice to fluffy perfection. A rice cooker ensures consistency every time.

• Cutting Board and Sharp Knife

• Essential for chopping vegetables like carrots, cucumbers, and bell peppers quickly and safely.

• Mixing Bowls

• I use a variety of sizes for prepping vegetables, mixing sauces, and assembling the final bowl.

• Measuring Cups and Spoons

• Accurate measurements are key for balancing flavors, especially when making the gochujang sauce.

• Grill Pan or Skillet

• Ideal for grilling proteins like tofu or chicken. A non-stick surface makes cooking and clean-up a breeze.

• Small Saucepan

• Needed for warming up the sesame oil and combining it with soy sauce for that rich, savory base.

• Tongs and Spatula

• Handy for flipping proteins and mixing ingredients without making a mess.

• Egg Poacher or Small Pot

• To create the perfect soft-boiled egg with a runny yolk that complements the Bibibop beautifully.
• Choose wide, shallow bowls to layer your ingredients attractively, making each Bibibop both tasty and visually appealing.

Having these tools on hand not only makes the cooking process smoother but also elevates the overall experience of enjoying your homemade Bibibop.

Instructions

Creating a delicious homemade Bibibop is easier than you might think. Follow these steps to assemble your perfect bowl.

Preparation

1. Cook the Jasmine Rice

• I start by rinsing 2 cups of jasmine rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
• In a rice cooker or medium saucepan, combine the rinsed rice with 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.

1. Prepare the Vegetables

• I shred 1 large carrot using a julienne peeler for thin, even strips.
• Slice 1 cucumber into half-moons about 1/4-inch thick.
• Thinly slice 1 red bell pepper into strips.
• Julienne 1 zucchini into matchstick pieces.
• Finely chop 2 green onions, using both the white and green parts for added flavor.

1. Prepare the Sauce

• In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of gochujang, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of honey, and 1 minced garlic clove until smooth and well combined.

1. Prepare the Protein (Optional)

• If using tofu, press a block of firm tofu for 15 minutes to remove excess moisture, then grill or sauté until golden brown.
• For a vegetarian option, you can use grilled mushrooms or additional tofu.

Cooking

1. Grill the Protein

• Heat a grill pan or skillet over medium-high heat and add a tablespoon of sesame oil.
• Once hot, add your chosen protein and cook for 3-4 minutes on each side until nicely charred and cooked through. I always ensure the protein has a nice smoky flavor that complements the fresh vegetables.

1. Warm the Sauce

• In a small saucepan, gently heat the prepared sauce over low heat, stirring constantly. This helps meld the flavors together and slightly thickens the sauce.

1. Toast the Sesame Seeds

• In a dry skillet over medium heat, toast 1 tablespoon of sesame seeds until golden brown, about 2-3 minutes. I love the nutty aroma they add to the final dish.

Assembling

1. Layer the Base

• I start by placing a generous serving of cooked jasmine rice at the bottom of a wide, shallow bowl. The rice acts as the perfect base, absorbing all the delicious flavors from the toppings.

1. Arrange the Vegetables

• Neatly arrange the shredded carrots, sliced cucumbers, red bell peppers, zucchini, and green onions in separate sections around the rice. This not only makes the dish visually appealing but also ensures each bite is balanced with fresh vegetables.

1. Add the Protein

• Place the grilled protein in the center of the bowl, making it the focal point of the Bibibop.

1. Drizzle with Sauce

• Pour the warmed sauce evenly over the entire bowl, allowing it to seep into the rice and vegetables, enhancing each component with its rich, savory flavor.

1. Garnish and Serve

• Sprinkle the toasted sesame seeds on top for an extra layer of crunch and flavor.
• Add a soft-boiled egg if desired for added richness.
• Serve immediately and enjoy the harmonious blend of textures and tastes in every bite.

Make-Ahead Instructions

Preparing parts of your Bibibop in advance can save you time and streamline your meal preparation. Here’s how I like to organize things to ensure everything comes together smoothly when you’re ready to enjoy your homemade Bibibop.

Rice Preparation

1. Cook the Jasmine Rice: Rinse 2 cups of jasmine rice under cold water until the water runs clear. Cook it in a rice cooker or a medium saucepan with 4 cups of water until fluffy.
2. Cool and Store: Let the rice cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.

Vegetable Prep

1. Chop Vegetables:

• Shred 2 carrots.
• Slice 1 cucumber into thin strips.
• Julienne 1 zucchini and 1 red bell pepper.

1. Store Separately: Place each vegetable in separate airtight containers or zip-top bags. Keep them in the refrigerator for up to 4 days to maintain freshness.

Sauce Preparation

1. Make the Sauce: In a bowl, whisk together:

• 1/4 cup soy sauce
• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves minced garlic

1. Store Sauce: Pour the sauce into a small jar with a tight lid and refrigerate for up to 1 week. Shake well before using.

Protein Preparation

1. Grill the Protein: Whether you’re using tofu, mushrooms, or another protein:

• Marinate your choice in a bit of soy sauce and sesame oil for at least 30 minutes.
• Grill or sauté until fully cooked and slightly crispy.

1. Store Protein: Allow the protein to cool, then store it in an airtight container in the refrigerator for up to 4 days.

Optional Toppings

1. Prepare Extras:

• Soft-boil eggs: Cook the eggs to your preferred doneness, peel them, and store in the refrigerator for up to 3 days.
• Toasted sesame seeds: Store in a small container at room temperature.

1. Assemble When Ready: Add these toppings just before serving to maintain their texture and flavor.

Storage Overview

By prepping these components ahead of time, you can effortlessly assemble your Bibibop bowl in minutes. Simply layer the chilled rice, arrange your prepped vegetables and protein, drizzle with the homemade sauce, and add any optional toppings. It’s the perfect way to enjoy a fresh and delicious meal without the hassle on busy days.

Conclusion

Creating a Bibibop at home has been a delightful journey for me. It’s wonderful how fresh ingredients and vibrant flavors come together in each bowl. I enjoy the flexibility to customize every part, making each meal uniquely mine. The process is straightforward and brings a little restaurant magic right into my kitchen. I hope you find as much joy and satisfaction in making your own Bibibop as I do. Happy cooking!