Bibimbap bowls are super simple, tasty, and combine an excellent mix of veggies, protein, and carbs to get you through any adventure. This bibimbap recipe can be thrown together in next to no time on your next camping or hiking trip.
We all have that one friend who’s new to camping and not interested in eating a freeze-dried meal out of the packet – well our recipes might change that!
In this bibimbap rice bowl recipe, we take the dullness of freeze-dried ingredients and mix them with the invigorating freshness of your garden (or local groceries). This bibimbap recipe is so easy, even a two-minute noodle novice can do it!
Prep Time / Cook Time
6 minutes / 2 minutes
- 1/2 cup freeze dried beef
- 1 (250g) instant rice
- Dehydrated vegetables (shiitake mushrooms)
- 1/4 carrot shredded
- 1/4 cucumber sliced
- Handful of sesame seeds
- 4 tbsp soy sauce
- 1/4 tsp rice vinegar
- 1/2 tsp gochujang
- 1 tsp sugar
Alternatively you can also purchase pre-made sauces or dressings from your local grocery.
Beef not your style? Choose whatever protein you fancy!
- Tofu (some supermarkets sell tofu on the shelf)
- Freeze-dried chicken pieces
- Freeze-dried scrambled egg mix
Make the dressing in advance as it doesn’t require refrigeration.
Nalgene makes great bottles that come in different sizes for storing liquids.