Campfire Bibimbap

This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.

Campfire bibimbap

Makes six to eight servings
Prep time: 10 minutes
Cook time: 25 minutes


For the Mushroom Sauce

  • 1/4 cup tamari or soy sauce
  • 2 tbs. rice vinegar
  • 4 tsp. brown sugar

For the Chili Sauce

  • 1/4 cup gochujang red-chili paste
  • 1 tbs. plus 1 tsp. brown sugar
  • 1 tbs. sesame seeds
  • 1 tbs. rice vinegar
  • 2 tsp. sesame oil
  • 2 tsp. tamari or soy sauce

For the Bibimbap

  • 3 cups medium-grain rice
  • 4 cups water
  • 2 cups mushrooms, sliced
  • 2 cups spinach, roughly chopped
  • 1 cup bean sprouts
  • 1 cup kimchi
  • 1 cup julienned carrots
  • 1 tsp. sesame seeds


At Home
Prepare the mushroom sauce: In a small canning jar, combine tamari, rice vinegar, and brown sugar. Secure the lid for safe transport.

Prepare the chili sauce: In another small canning jar, combine gochujang, brown sugar, sesame seeds, rice vinegar, sesame oil, and tamari. Secure the lid for safe transport.

At Camp
In a Dutch oven, mix rice and water. Place Dutch oven over a bed of about three dozen hot coals and cover. Use tongs to place 14 to 18 coals on top of the lid. Cook until rice has absorbed the water, about 15 to 20 minutes. Check on the rice after 10 minutes, and then every five minutes until cooked through. When it’s done, remove the lid. Place a grate over the campfire, then move the Dutch oven to the grate. Adjust the fire so there are medium flames licking the underside of the grate.

Add the mushrooms to a cast-iron skillet on the grate of the campfire. Pour in the prepared mushroom sauce, stirring occasionally until the mushrooms have absorbed all the liquid. Set aside.

In the Dutch oven, spoon the mushrooms, spinach, bean sprouts, kimchi, and carrots into piles around the top of the rice. Pour the prepared chili sauce in the center, then stir to combine.

Garnish with sesame seeds.

Serve straight from the Dutch oven, scraping the bottom each time to include some crispy rice in each serving. Keep the Dutch oven heating on the grate so that second servings will have even more crispy rice.

are the authors of Dirty Gourmet: Food for Your Outdoor Adventures. Recipe reprinted with permission. Copyright April 2018. Published April 1, 2018, by Skipstone, an imprint of Mountaineers Books.

Photo by: Dirty Gourmet

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