Vegetable Bibimbap
A Korean rice bowl topped with seasoned spinach, carrots, zucchini, mushrooms and bean sprouts, a fried egg and gochujang sauce.
- Servings
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
Ingredients
For the sauce
For the bowls
Equipment
- Large nonstick skillet
- Rice cooker or pot
Instructions
Cook the rice. Stir the gochujang, sesame oil, sugar and vinegar together with 1 tbsp water to make the sauce.
Blanch the spinach and bean sprouts separately in boiling water for 30 seconds each, drain and squeeze dry. Toss each with a little of the garlic, soy sauce and sesame oil.
Heat a little oil in the skillet over medium-high heat and cook the carrots, zucchini and mushrooms one at a time until just tender, 2–3 minutes each, seasoning each with a splash of soy sauce.
Fry the eggs in the rest of the oil until the whites are set and the yolks runny, 3 minutes.
Divide the rice among bowls, arrange the vegetables on top in sections, add an egg and sprinkle with sesame seeds. Serve with the sauce to stir in.
Notes
- Add thinly sliced beef bulgogi or crispy tofu for a heartier bowl.
My notes
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Nutrition estimate
- Calories
- 560
- Protein
- 18 g
- Carbs
- 77 g
- Fat
- 21 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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