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Bibimbap

A vibrant Korean rice bowl topped with seasoned vegetables, a fried egg, and gochujang sauce. Mix everything together just before eating for the full experience.

LunchKoreanMedium

20 min

Prep

20 min

Cook

40 min

Total

Servings

Medium

Difficulty

Instructions

Cook the rice according to package directions. Keep warm.

Blanch the spinach in boiling water for 30 seconds, drain, squeeze dry, and toss with 1 tsp sesame oil and 1 tsp soy sauce.

Saute each vegetable separately in a hot skillet with a little sesame oil: carrots for 2 minutes, zucchini for 2 minutes, mushrooms with garlic for 3 minutes, bean sprouts for 1 minute. Season each lightly with salt.

Tip: Cooking vegetables separately preserves their distinct flavors and textures.

Fry the eggs sunny-side up in vegetable oil over medium heat until the whites are set but yolks are runny (about 3 minutes).

Divide rice between two bowls. Arrange each vegetable in a section around the bowl. Place a fried egg on top.

Add a spoonful of gochujang and sprinkle with sesame seeds. Mix everything together vigorously before eating.

Nutrition per Serving

480kcal

Calories

16g

Protein

64g

Carbs

18g

Fat

Fiber

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Bibimbap

Ingredients

Instructions

Nutrition per Serving

Tags

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