Spicy Korean Vegetable Rice Bowl — Vegetable Bibimbap
Korean rice bowl topped with sauteed spinach, carrot, shiitake, bean sprouts, and zucchini, finished with a fried egg and gochujang sauce stirred through at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Blanch spinach in salted boiling water 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil and pinch of salt. Julienne carrot and zucchini. Slice shiitake caps thinly. Mix gochujang, rice vinegar, honey, 2 tsp sesame oil, and 2 tsp water into sauce. Grate garlic cloves. Slice spring onions.
Boil
Combine rinsed rice with 240ml water in a saucepan, bring to boil over high heat, cover, reduce to lowest heat, cook 12 minutes until tender. Rest covered off heat 5 minutes.
Saute 1
Heat 1 tsp neutral oil in skillet over medium-high. Stir-fry carrot 90 seconds with pinch of salt until just tender, lift out. Add 1 tsp oil, stir-fry shiitake 2 minutes until softened, lift out.
Saute 2
Wipe pan, add 1 tsp oil, stir-fry zucchini 90 seconds with salt and 2 grated garlic cloves until tender-crisp, lift out. Stir-fry bean sprouts 90 seconds with remaining garlic and salt, lift out.
Fry
Wipe pan, add remaining 2 tbsp neutral oil over medium-high. Fry 4 eggs in batches (2 at a time) 90 seconds each until whites set and yolks remain runny.
Plate
Mound rice in two bowls, arrange spinach, carrot, shiitake, zucchini, and bean sprouts in clusters around the rice in each bowl. Slide 2 eggs on top of each bowl. Scatter spring onion and sesame seeds. Serve sauce alongside for mixing at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.