A dependable home-kitchen version of Korean Vegetable Bibimbap, with clear timing and practical ingredients.
Prep: 30 minutes Cook: 20 minutes Total: 50 minutes Serves: 4
Ingredients
- 4 cups cooked short-grain rice
- 1 zucchini, julienned
- 1 carrot, julienned
- 8 oz spinach
- 8 oz bean sprouts
- 4 eggs
- 1 tbsp sesame oil
- 2 tbsp sesame seeds
- 1/3 cup gochujang
- 1 tbsp rice vinegar
- 1 tbsp sugar
Instructions
- Mix gochujang, vinegar, sugar, and 2 tablespoons water for the sauce.
- Sauté zucchini and carrot separately with a pinch of salt. Blanch spinach and sprouts, drain, and season with sesame oil.
- Fry eggs sunny-side up.
- Divide rice among bowls, arrange vegetables and eggs on top, and serve with sauce and sesame seeds.
Cook’s Notes
Taste before adding extra salt, prepare all ingredients before heating the pan, and serve this dish fresh for the best texture and aroma.