Bibimbap
Bibimbap is a vibrant Korean dish that combines fluffy short-grain rice, sautéed vegetables, and a sunny-side-up egg, all topped with spicy gochujang sauce. This colorful bowl not only delights your taste buds but also serves as a canvas for creativity in the kitchen. Perfect for weeknight dinners or special gatherings, bibimbap invites you to mix and match ingredients for a personalized culinary experience that’s both delicious and visually stunning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main
- Method: Sautéing
- Cuisine: Korean
Ingredients
Scale
- 1 cup short-grain rice
- 1 cup fresh spinach
- 1 medium zucchini, thinly sliced
- 1 medium carrot, julienned
- 1 cup mushrooms (shiitake or button), sliced
- 2 large eggs
- 3 tablespoons gochujang sauce (adjust for spice)
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions.
- In a skillet, heat sesame oil over medium heat. Sauté carrots, zucchini, and spinach separately until just tender (about 2-3 minutes each).
- Add sliced mushrooms to the skillet and cook until golden brown (around 4-5 minutes). Season lightly with salt.
- In another pan, fry eggs sunny-side up until whites are set but yolks remain runny (about 3-4 minutes).
- Assemble bowls by placing cooked rice as the base. Artfully arrange sautéed vegetables on top and add a fried egg.
- Drizzle with gochujang sauce and sprinkle with sesame seeds and green onions before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 186mg