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Bibimbap with seasoned vegetables and a fried egg

Rice

Bibimbap

비빔밥 (bibimbap)

Mild Level: Medium

Rice, vegetables and one spoon of gochujang. It is only finished once you mix it.

Time
40 min
Serves
2
Calories
about 550
  • Cooked rice
  • Spinach
  • Soybean sprouts
  • +7 more

Let's cook

Follow the steps in order

  1. 1

    Blanch the greens

    Blanch the spinach for 30 seconds, rinse in cold water and squeeze dry. Boil the sprouts for 5 minutes. Season each with a pinch of salt, a little sesame oil and garlic.

  2. 2

    Fry the vegetables

    Cut the carrot and zucchini into matchsticks and fry each separately for 1 to 2 minutes with a pinch of salt. Fry the mushrooms with a few drops of soy sauce. Cooking them separately keeps the colours and flavours distinct.

  3. 3

    Mix the sauce

    Stir together 2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar and 1 tbsp water.

  4. 4

    Fry the eggs

    Fry the eggs sunny side up with a runny yolk. The yolk becomes part of the sauce when you mix.

  5. 5

    Assemble and mix

    Put the rice in a bowl and arrange the vegetables around it by colour. Place the egg in the centre and add the sauce and sesame seeds. Mix everything together just before eating.

Make it on a day like this

Best when you have small amounts of vegetables left over. It forgives substitutions, so it is also a good way to clear the fridge.

Ingredients

2

  • Cooked rice2 bowlsAny supermarket
  • Spinach150 gAny supermarket
  • Soybean sprouts150 gmung bean sprouts also workKorean grocery
  • Carrot1/2Any supermarket
  • Zucchini1/2Any supermarket
  • Shiitake mushrooms3Any supermarket
  • Eggs2Any supermarket
  • Gochujang2 tbspKorean grocery
  • Toasted sesame oil2 tbspAny supermarket
  • Minced garlic, salt, sesame seedsa little of eachAny supermarket
Nutrition
550kcal
Calories
17g
Protein
20g
Fat
75g
Carbs

An estimate per serving, worked out from the ingredient amounts. It changes with the brands and portions you use.

Goes well with

  • Soybean sprout soup

    Make it with the water the sprouts were boiled in.

  • Kimchi

    The side dish on every Korean table.

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How Koreans eat it

At home this is how leftover vegetable side dishes get used up. Restaurants often serve it in a hot stone bowl, and the crisp rice at the bottom is the prize. Nobody eats it as plated: you mix everything with a spoon right before the first bite.

Tips

  • Squeeze the greens well or the rice turns soggy.
  • No stone bowl? Press the rice into an oiled pan for about 3 minutes to get the crisp layer.

Questions

What can replace gochujang in bibimbap?

Mix 1.5 tbsp soy sauce with 1 tbsp sesame oil and sesame seeds. It is not spicy, and it is how many Korean children eat it.

Does bibimbap include meat?

Either way is normal. To add it, fry 100 g of minced beef seasoned with soy sauce, sugar and garlic.

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