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Easy Korean Bibimbap

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A vibrant and flavorful Korean dish featuring rice topped with sautéed vegetables and a fried egg, finished with Gochujang for a spicy kick.

Ingredients

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  • 2 cups cooked rice
  • 1 cup spinach, blanched
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 4 mushrooms, sliced
  • 1 cup bean sprouts, blanched
  • 2 eggs
  • Gochujang (Korean red chili paste)
  • Soy sauce
  • Sesame oil
  • Sesame seeds
  • Green onions, chopped

Instructions

  1. Cook the rice according to package instructions, allowing it to become warm and fluffy while you prepare the rest of your ingredients.
  2. In a pot of boiling water, quickly blanch the spinach and bean sprouts until bright green and tender, then remove them and set aside.
  3. In a pan, add a splash of sesame oil and sauté the julienned carrots, zucchini, and sliced mushrooms until they’re tender and slightly golden.
  4. Fry the eggs sunny-side up in a separate pan.
  5. Grab a bowl and start by placing a generous serving of warm cooked rice at the bottom. On top, artfully arrange the sautéed vegetables, blanched spinach, bean sprouts, and finally, the fried egg.
  6. Drizzle soy sauce and sesame oil over the arrangement, sprinkle sesame seeds and chopped green onions for texture and flavor.
  7. Serve with gochujang on the side for an extra kick.

Notes

Use leftover rice for quicker prep. Feel free to mix in proteins like chicken, tofu, or beef.

Nutrition

Find it online: https://thestationrecipes.com/easy-korean-bibimbap/

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