Description
Bibimbap is a traditional Korean dish that brings together a variety of fresh vegetables, tender rice, and a flavorful gochujang sauce in one vibrant bowl. Whether topped with a fried egg or baked tofu, this dish is both nutritious and satisfying. The mix of textures and flavors—from the crisp cucumber and soft spinach to the spicy, savory sauce—makes each bite a delightful experience.
Ingredients
½ English cucumber, thinly sliced
½ teaspoon rice vinegar
1¼ teaspoons toasted sesame oil
1 cup fresh mung bean sprouts
1 cup shredded carrots
4 cups baby spinach
½ teaspoon tamari
2 cups cooked short-grain white rice
2 fried eggs, or 1 cup cubed baked tofu
4 ounces sautéed shiitake mushrooms (optional)
1 recipe Gochujang Sauce
Sesame seeds
Sea salt
Kimchi (optional, for serving)
Chopped scallions (optional, for serving)
Instructions
In a small bowl, toss the cucumber slices with the rice vinegar, ¼ teaspoon of the sesame oil, and a pinch of salt. Set aside.
Bring a small pot of water to a boil. Drop in the mung bean sprouts and cook for 1 minute. Drain and set aside.
Heat another ½ teaspoon of the sesame oil in a medium skillet over medium heat. Add the shredded carrots and a pinch of salt. Cook, stirring, for 1 to 2 minutes, or until slightly softened. Remove from the pan and set aside.
In the same skillet, heat the remaining ½ teaspoon sesame oil. Add the spinach and tamari, and cook, tossing, for 30 seconds, or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
To assemble the bowls, start with a base of cooked rice. Arrange the cucumber slices, bean sprouts, carrots, and spinach around the rice. Top with a fried egg or baked tofu. If using, add sautéed shiitake mushrooms.
Sprinkle with sesame seeds and drizzle generously with gochujang sauce. Serve with kimchi and chopped scallions, if desired, and provide extra gochujang sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350