Korean Chia Seed Bibimbap

Korean Chia Seed Bibimbap
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What Started it all:
Chia Seeds, Chard, black pepper, microwave


  • 1 cup Chia Seeds
  • 1 bunch Chard, chopped
  • Black pepper, to taste
  • 4 cups Cooked rice
  • 4 Eggs
  • 2 Carrots, julienned
  • 1 Zucchini, julienned
  • 1 cup Bean sprouts
  • 4 Green onions, sliced
  • 4 tbsp Soy sauce
  • 2 tbsp Sesame oil
  • 2 tbsp Gochujang (Korean red chili paste)
  • 4 tsp Vegetable oil
  • Salt, to taste


  1. In a microwave-safe bowl, combine the chia seeds and 2 cups of water. Microwave on high for 2 minutes, then stir and set aside.
  2. Heat 1 teaspoon of vegetable oil in a skillet over medium heat. Add the chopped chard and sauté until wilted. Season with salt and black pepper. Remove from heat and set aside.
  3. In the same skillet, heat another teaspoon of vegetable oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
  4. Divide the cooked rice among 4 bowls. Arrange the sautéed chard, julienned carrots, julienned zucchini, bean sprouts, and green onions on top of the rice in separate sections.
  5. In a small bowl, mix together the soy sauce, sesame oil, and gochujang. Drizzle the sauce over the rice and vegetables.
  6. Top each bowl with a spoonful of the microwaved chia seeds and a fried egg.
  7. Serve the bibimbap with extra gochujang on the side for those who like it spicy.

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