Korean Bibimbap with Barilla® Fideo

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Fideo pasta makes a great base for this traditionally Korean bowl meal topped with contrasting colors, textures and bold flavors.


Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Drain; chill.

Step 2

Combine carrots, chili oil and sesame seeds in medium bowl; toss to coat. Cover and refrigerate.

Step 3

Place gochujang, sesame oil, water, honey and rice vinegar in blender jar. Blend until smooth and combined. Reserve 1/3 cup gochujang mixture for garnish.

Step 4

Meanwhile, cook bacon in large rondeau over medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Return same pan to medium heat. Add canola oil and onions; cook and stir 5-6 min. or until crisp-tender.

Step 5

Add garlic; sauté 30 sec. or until fragrant. Add cooked pasta; sauté 2-3 min. tossing frequently until heated through. Stir in kimchi liquid and remaining gochujang mixture.

Step 6

Portion each serving in bowls before topping with carrot salad, bacon pieces, fried egg, scallions, sesame seeds and reserved gochujang sauce.


  • 3 pounds Barilla® Fideo Cut Spaghetti
  • 1 quart shredded carrots
  • 1/4 cup chili oil
  • 1 tablespoon black sesame seeds
  • 1 cup gochujang (Korean fermented chile paste)
  • 1/4 cup toasted sesame oil
  • 1/4 cup water
  • 1/4 cup honey
  • 3 tablespoons unseasoned rice vinegar
  • 2-1/2 pounds bacon, cut into 1/2 in. pieces
  • 1/4 cup canola oil
  • 8 ounces diced yellow onion
  • 8 ounces napa cabbage kimchi, coarsely chopped
  • 12 garlic cloves, minced
  • 3/4 cup reserved kimchi liquid
  • 2 dozen eggs, fried over-easy
  • 8 ounces sliced scallions
  • 1/2 cup toasted sesame seeds
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Chef Recommended Cuts
  • Cut Spaghetti
  • Fideo
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Nutritional Info

This information is per serving.