Vegetarian Bibimbap
This vibrant Korean mixed rice dish features an assortment of seasoned vegetables, a savory gochujang sauce, and a fried egg, all served over warm rice. It's a balanced and flavorful meal perfect for a weeknight dinner.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 543 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 0.75 cupshort grain rice, uncooked
- 1.5 cupwater
vegetables
- 150 gspinach
- 1 pcscarrot, julienned
- 0.5 pcszucchini, julienned
- 4 pcsshiitake mushroom, sliced
vegetable seasoning
- 2 tbspsoy sauce
- 2 tspsesame oil
- 2 clovegarlic, minced
- 1 tspsugar
sauce
- 2 tbspgochujang
- 1 tsprice vinegar
- 1 tbspwater
topping
- 2 pcsegg
cooking
- 1 tbspcooking oil
garnish
- 1 tspsesame seeds, toasted(optional)
Equipment
wok · pot · large pan · whisk · knife · mixing bowls
The method
Step by step
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear.
About 2 min
- 2
Combine the rinsed short grain rice and water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
About 20 min
Cook’s note: Do not lift the lid while the rice is cooking.
- 3
Once cooked, remove the short grain rice from heat and let it steam, covered, for another 10 minutes. Fluff with a fork.
About 10 min
- 4
Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and set aside.
About 3 min
- 5
In a small bowl, whisk together soy sauce, sesame oil, minced garlic, and sugar to create the vegetable seasoning mixture.
About 1 min
- 6
Heat a large pan or wok over medium-high heat with a drizzle of cooking oil. Sauté the julienned carrot for 2-3 minutes until slightly tender-crisp. Transfer to a separate plate.
About 3 min
- 7
Add a little more cooking oil to the pan if needed. Sauté the julienned zucchini for 2-3 minutes until tender-crisp. Transfer to the same plate as the carrot.
About 3 min
- 8
Sauté the sliced shiitake mushroom for 3-4 minutes until browned and tender. Transfer to the plate with the other vegetables.
About 4 min
- 9
Toss the blanched spinach, sautéed carrot, zucchini, and shiitake mushroom with half of the prepared vegetable seasoning.
About 2 min
- 10
In a separate small bowl, combine gochujang, rice vinegar, and water for the sauce.
About 1 min
- 11
Fry the eggs sunny-side up or to your preferred doneness in the same pan, using a little more cooking oil if necessary.
About 3 min
- 12
To assemble, divide the cooked short grain rice into two bowls. Arrange the seasoned vegetables neatly over the rice.
About 2 min
- 13
Top each bowl with a fried egg and a spoonful of the gochujang sauce. Garnish with toasted sesame seeds if desired.
About 1 min
- 14
Serve immediately and mix everything together before eating.
Per serving
Nutrition
- Calories
- 543.4kcal
- Protein
- 17.1g
- Carbs
- 74.8g
- Fat
- 20.5g
- Fibre
- 5.3g
- Sugar
- 8.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover bibimbap components separately in airtight containers in the refrigerator.
Reheat rice and vegetables gently in a microwave or on the stovetop. Fried eggs are best made fresh.
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