DinnerMain Course

Vegetarian Bibimbap

Name: Vegetarian Bibimbap
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: korean
Ingredients: 0.75 cup short grain rice uncooked; 1.5 cup water; 150 g spinach; 1 pcs carrot julienned; 0.5 pcs zucchini julienned; 4 pcs shiitake mushroom sliced; 2 tbsp soy sauce; 2 tsp sesame oil; 2 clove garlic minced; 1 tsp sugar; 2 tbsp gochujang; 1 tsp rice vinegar; 1 tbsp water; 2 pcs egg; 1 tbsp cooking oil; 1 tsp sesame seeds toasted (optional)

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

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

68%Score

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

Storage

Store leftover bibimbap components separately in airtight containers in the refrigerator.

Reheating

Reheat rice and vegetables gently in a microwave or on the stovetop. Fried eggs are best made fresh.