Description
This classic Korean bibimbap recipe is a colorful, flavorful, and healthy dish that’s easy to make at home. Perfect for lunch or dinner, it features fresh vegetables, steamed rice, and a spicy kick from gochujang.
Ingredients
Scale
- 1 cup of cooked white rice
- 1/2 cup julienned carrots
- 1/2 cup sliced zucchini
- 1/2 cup bean sprouts
- 1/4 cup sautéed spinach
- 1 egg (fried sunny-side up)
- 2 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1/2 cup sliced beef or chicken (optional)
- Soy sauce to taste
Instructions
- Heat a non-stick pan and lightly sauté the carrots, zucchini, bean sprouts, and spinach separately. Add a pinch of salt to each for seasoning.
- If using meat, cook it in a pan with soy sauce until tender and set aside.
- In a serving bowl, place the cooked rice as the base. Arrange the sautéed vegetables, cooked meat (if using), and fried egg on top.
- Add a dollop of gochujang in the center and drizzle with sesame oil.
- Sprinkle sesame seeds for garnish.
- Before eating, mix all the ingredients together to combine the flavors.
Notes
- Adjust the level of gochujang to your spice preference.
- Feel free to add other vegetables like mushrooms or bell peppers for more variety.
- For a vegetarian version, skip the meat and add tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 185mg