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Korean Bibimbap

A colorful and healthy Korean dish featuring a mix of warm rice, sautéed vegetables, and a perfectly fried egg, topped with a spicy gochujang sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups of cooked rice white or brown
  • 1 cup of carrots julienned
  • 1 cup of zucchini julienned
  • 1 cup of spinach
  • 4 large eggs
  • 1 tablespoon of sesame oil
  • 4 tablespoons of gochujang Korean chili paste
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame seeds
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Medium saucepan
  • Cutting board
  • Knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Cook the rice according to package instructions.
  2. Heat sesame oil in a large skillet over medium heat.
  3. Add carrots and zucchini, and sauté until tender, about 3-4 minutes.
  4. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
  5. In a separate pan, fry the eggs sunny-side up.
  6. In a bowl, layer the cooked rice first, then arrange the sautéed vegetables around the edges.
  7. Place a fried egg in the center of each bowl.
  8. In a small bowl, mix gochujang with soy sauce and drizzle this mixture over the top.
  9. Sprinkle sesame seeds on top for added crunch.

Notes

Serve Bibimbap hot for the best flavor experience.