Description
Bibimbap is a vibrant and nourishing Korean rice bowl dish featuring steamed rice topped with a colorful assortment of sautéed vegetables, seasoned beef (or tofu), a fried egg, and a generous dollop of spicy-sweet gochujang sauce. Everything is mixed together just before eating, creating a harmony of flavors and textures. Perfect for lunch or dinner, and easy to customize for different diets.
Ingredients
Units
Scale
- For the Bowl
- 2 cups cooked white or brown rice
- 1 cup spinach, blanched and seasoned
- 1 cup bean sprouts, blanched and seasoned
- 1 cup carrots, julienned and sautéed
- 1 cup zucchini, julienned and sautéed
- 1 cup shiitake mushrooms, sliced and sautéed
- 1 cup ground beef or tofu, cooked and seasoned
- 4 eggs
- Vegetable oil, for cooking
- Sesame seeds, for garnish
- For the Gochujang Sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp water
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp minced garlic
Instructions
- Prepare rice and keep warm.
- Cook each vegetable separately in a lightly oiled pan with a pinch of salt, then set aside.
- Cook the beef or tofu with soy sauce, garlic, and sesame oil until fully cooked.
- Fry eggs sunny-side-up in a lightly oiled skillet.
- Mix all sauce ingredients in a small bowl until smooth.
- To assemble, place warm rice in bowls. Arrange vegetables and beef/tofu neatly on top.
- Add the fried egg to the center and drizzle with gochujang sauce.
- Sprinkle with sesame seeds and mix everything together before eating.
Notes
- You can make this dish vegetarian by using tofu or mushrooms instead of beef. Adjust spice level by increasing or decreasing the gochujang. Prepping vegetables ahead makes assembly quick and easy.
Nutrition
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 185mg
