Vegetable Bibimbap

Name: Vegetable Bibimbap
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: South Korea
Ingredients: 300 g cooked short-grain rice; 150 g spinach; 150 g bean sprouts; 1 carrot, cut into matchsticks; 1 zucchini, cut into matchsticks; 100 g shiitake mushrooms, sliced; 2 eggs; 2 clove garlic, grated; 1 tbsp soy sauce; 2 tbsp sesame oil; 2 tbsp gochujang; 1 tsp sugar; 1 tsp toasted sesame seeds; vegetable oil and salt

A colorful rice bowl topped with seasoned vegetables, a fried egg and sweet-spicy gochujang sauce. Mix it all before eating.

Prep25 min

Cook20 min

Makes2 servings

LevelMedium

Vegetarian Dairy-free Nut-free

Allergens: Egg, Soy, Gluten, Sesame. Always check labels.

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Vegetable Bibimbap — Photo: Chloe Lim · CC BY 2.0, via Wikimedia Commons

Ingredients

2 servings

Method

Mix the gochujang, 1 tbsp sesame oil, sugar, 1 tbsp water and the sesame seeds for the sauce.
Blanch the spinach and bean sprouts separately for 1 minute each. Squeeze dry and season each with a little garlic, sesame oil and salt.
Stir-fry the carrot, zucchini and mushrooms separately in a little oil for 2–3 minutes each, seasoning the mushrooms with the soy sauce.
Fry the eggs sunny side up.
Divide the warm rice between bowls, arrange the vegetables on top in sections and add an egg.
Serve with the sauce to stir through.

Cook's tip: Use a hot stone or cast-iron bowl and let the rice crisp on the bottom for dolsot bibimbap.

Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.

Vegetable Bibimbap

Ingredients

Method

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