Honey Garlic Smoked Sausage Bibimbap

Honey Garlic Smoked Sausage Bibimbap

Bibimbap, a Korean dish meaning “mixed rice” is a great way to use up any veggies you have kicking around in the fridge. Look for the gochujang pepper paste and some Korean “banchan” or mixed appetizers, to serve alongside, at your local Korean market. Be sure to use large serving bowls, as bibimbap is meant to be mixed up before eating.




15 Mins

Cook Time

30 Mins



Schneiders® Naturally Hardwood Smoked Savoury Garlic & Honey Sausages, cooked according to package instructions and sliced into 1/2-inch chunks

1 zucchini, sliced

1 cup julienne-cut carrot

2 cups bean sprouts

1 red bell pepper cut into thin strips

1 cup shiitake mushrooms, sliced

2 tbsp sesame oil, divided

½ tsp salt, divided

2 cups baby spinach

3 cloves garlic, minced

1 tbsp vegetable oil

4 large eggs

4 cups cooked medium-grain white rice

2 teaspoons sesame seeds black and white, toasted

Gochujang Sauce:

¼ cup gochujang (Korean fermented chili paste)

2 tbsp sesame oil

2 tbsp honey

2 tbsp water

2 tbsp rice vinegar

2 tbsp reduced-sodium soy sauce

2 cloves garlic minced


Gochujang Sauce: In medium bowl, whisk together gochujang, sesame oil, honey, water, vinegar, soy sauce and garlic; set aside.

In steamer basket set over gently simmering water, arrange zucchini, carrot, bean sprouts, peppers and mushrooms in separate piles; steam until tender-crisp or desired doneness, 4 to 8 minutes, removing each type of vegetable to platter as it’s ready. Sprinkle steamed vegetables with ½ each of sesame oil and salt, tossing each pile lightly to combine; set aside.

In nonstick skillet, heat remaining sesame oil over medium-high heat; sauté spinach and garlic until wilted, about 2 minutes; sprinkle with remaining salt, tossing to combine. Remove to platter with other vegetables.

In same skillet, heat vegetable oil over medium heat; cook eggs, sunny-side up, until whites are set and yolks are cooked to desired doneness, 3 to 5 minutes.

To assemble: Place hot rice into 4 wide, deep bowls. Top with piles of each type of cooked vegetable, sausage and fried egg. Drizzle with gochujang sauce and sprinkle with sesame seeds.

Tips: Serve with assorted banchan, (Korean pickles and side dishes), such as kimchi.

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