Description
Bibimbap is a colorful and nutritious Korean rice bowl topped with an assortment of sautéed vegetables, protein, a fried egg, and a bold gochujang-based sauce. It’s a customizable, balanced, and deeply satisfying meal.
Ingredients
- 2 cups cooked short-grain rice (preferably warm)
- 1/2 cup carrots, julienned
- 1 cup spinach or leafy greens
- 1/2 cup zucchini, julienned or sliced
- 1/2 cup mushrooms (shiitake or button), sliced
- 1/2 cup bean sprouts
- 2 eggs (fried or raw yolk for traditional presentation)
- 1 tbsp sesame oil (plus more for cooking)
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tbsp gochujang (Korean chili paste)
- 1 tsp sugar
- 1 tsp rice vinegar (optional)
- 1 tsp sesame seeds (for garnish)
- 1 cup protein of choice (bulgogi beef, tofu, or chicken)
Instructions
- Individually sauté the spinach, carrots, zucchini, and mushrooms in a lightly oiled pan with garlic and a splash of soy sauce or salt. Set each aside.
- Blanch bean sprouts in boiling water for 1–2 minutes. Drain and toss with a bit of sesame oil and salt.
- Cook the protein of choice with soy sauce, garlic, and a pinch of sugar until fully cooked. Set aside.
- Fry the eggs sunny side up or to your preference.
- In a small bowl, mix gochujang, sesame oil, sugar, and vinegar to make the sauce. Adjust for desired heat and sweetness.
- To assemble, add warm rice to serving bowls. Arrange vegetables, protein, and egg on top in separate sections.
- Drizzle with gochujang sauce and garnish with sesame seeds.
- Mix thoroughly before eating to combine all flavors and textures.
Notes
Use short-grain rice for the best texture, but brown rice or quinoa work as alternatives.Tofu can be pan-fried or baked for extra texture in vegetarian versions.Customize toppings based on what’s in your fridge—leftovers work great!Make the gochujang sauce ahead and store it in the fridge for easy future use.For extra texture, try serving in a hot stone bowl (dolsot) to crisp the rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 180mg
