Description
This classic bibimbap recipe is the perfect dish for beginners exploring Korean cuisine. Packed with vibrant vegetables, a fried egg, and flavorful rice, it’s a customizable, healthy meal that’s as beautiful as it is delicious.
Ingredients
Scale
- 2 cups steamed white rice (bap)
- 1 cup spinach, blanched and seasoned with sesame oil and salt (sigeumchi namul)
- 1/2 cup bean sprouts, blanched and seasoned
- 1 small carrot, julienned and stir-fried
- 1 small zucchini, julienned and stir-fried
- 1/2 cup mushrooms, sautéed (shiitake or button)
- 1 fried egg (sunny side up)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 teaspoon sesame oil
- Optional: sliced beef or tofu (grilled or stir-fried)
Instructions
- Cook 2 cups of white rice and set it aside.
- Prepare the vegetables: blanch and season spinach and bean sprouts, stir-fry carrots and zucchini, and sauté mushrooms.
- Fry one egg sunny-side up.
- Arrange the cooked rice in a large bowl, and layer the prepared vegetables and protein (if using) neatly on top.
- Place the fried egg in the center.
- Drizzle with sesame oil and serve gochujang on the side.
- Mix everything thoroughly before eating and enjoy!
Notes
- You can substitute tofu for beef to make this dish vegetarian.
- Adjust the amount of gochujang based on your spice tolerance.
- Use brown rice for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg