Description
Bibimbap is a classic Korean dish that combines rice with a variety of seasoned vegetables, a fried egg, and a flavorful gochujang (Korean chili paste) sauce. It’s a vibrant, wholesome meal that can be easily customized with your favorite toppings.
Ingredients
Scale
For the Bibimbap Bowl:
- 2 cups cooked short-grain rice (warm)
- 1 cup spinach, blanched and squeezed dry
- 1 cup bean sprouts, blanched
- 1 small carrot, julienned and sautéed
- 1 small zucchini, julienned and sautéed
- 4 shiitake mushrooms, sliced and sautéed
- 4 oz ground beef or tofu (optional), cooked with soy sauce and sesame oil
- 2 fried eggs (one per serving)
- 1 sheet of nori (seaweed), cut into strips (optional)
- Sesame seeds, for garnish
For the Gochujang Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 clove garlic, minced
Instructions
- Prepare the Sauce:
- In a small bowl, mix gochujang, sesame oil, sugar, rice vinegar, soy sauce, and minced garlic until smooth. Set aside.
- Cook the Rice:
- Prepare short-grain rice according to package instructions and keep warm.
- Prepare the Vegetables:
- Blanch spinach and bean sprouts separately in boiling water for 1-2 minutes each. Squeeze out excess water. Season both lightly with sesame oil and a pinch of salt.
- Sauté julienned carrots, zucchini, and sliced shiitake mushrooms separately in a lightly oiled pan until tender, seasoning with a pinch of salt.
- Cook the Protein (Optional):
- If using beef or tofu, cook it in a pan with 1 teaspoon soy sauce and 1 teaspoon sesame oil until browned.
- Assemble the Bowl:
- Place a serving of rice in a deep bowl. Arrange the vegetables, protein, and nori strips (if using) in separate sections on top of the rice.
- Add a fried egg in the center of the bowl.
- Serve:
- Drizzle gochujang sauce on top, garnish with sesame seeds, and serve immediately. Mix everything together before eating for the best flavor.
Notes
- Substitute beef with chicken, tofu, or leave it out for a vegetarian version.
- Adjust the spice level by using less gochujang or adding more sugar to the sauce.
- This recipe works well with leftover vegetables or rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove
- Cuisine: Korean
Nutrition
- Calories: 450
- Sugar: 7g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 185mg
Keywords: Korean Bibimbap, Rice Bowl, Gochujang Sauce, Korean Recipes, Mixed Rice