Bibimbap Salad - Kraft Recipes Top
Comida Kraft
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Bibimbap Salad

Prep Time
Total Time

Makes 8 servings.

Go green with this delicious Bibimbap recipe. Enjoy fresh springtime veggies likes zucchini, green onions and baby spinach in this tasty vegetable dish.

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What You Need

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Make It

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  • Mix dressing and chili-garlic sauce. Pour 1/4 cup dressing mixture over meat in shallow dish. Refrigerate 15 min. to marinate. Remove meat from marinade; discard marinade. Heat large skillet on medium heat. Add meat, in batches; cook 2 to 3 min. or until browned.
  • Meanwhile, bring water to boil in large saucepan. Add spinach; cook 2 min. or until wilted. Drain well. Cool completely. Shape spinach into 6 balls.
  • Toss rice with 1/4 cup of the remaining dressing mixture. Spoon rice mixture onto large plate; top with meat, spinach balls, zucchini and carrots.
  • Meanwhile, heat skillet on medium heat. Carefully crack eggs into skillet; cook, sunny-side up, 2 to 3 min. or until white is set and yolk begins to thicken. Remove from skillet; add to salad. Top with onions, nuts and remaining dressing.

Special Equipment Needed

How to Thinly Slice Carrot

Use a vegetable peeler lengthwise to peel long thin strips of carrot for this salad.


Use leftover brown rice instead of white rice for this recipe.


  • Makes 8 servings.

Nutritional Information

Serving Size Makes 8 servings.
Calories 310
Total fat 11g
Saturated fat 3.5g
Cholesterol 140mg
Sodium 1080mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 6g
Protein 24g
% Daily Value
Vitamin A 170 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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