Vegetable Bibimbap
A rice bowl mixed with assorted vegetables and sauce. Cooking each topping separately preserves its distinct texture.
Ingredients & seasoning
Main ingredients
- Cooked rice400g
- Spinach100g
- Soybean sprouts100g
- Carrot80g
- Korean zucchini100g
- Egg2
Seasoning
- Cooking oil1 tbsp
- Salt0.25 tsp
- Gochujang2 tbsp
- Water1 tbsp
- Sugar1 tsp
To finish
- Sesame oil2 tsp
- Sesame seeds1 tsp
Method
- 01
Julienne carrot and zucchini; wash spinach and sprouts. Mix gochujang, water and sugar.
- 02
Blanch spinach 30–60 seconds, rinse and squeeze. Boil sprouts in fresh water for 5–6 minutes and drain.
- 03
Divide oil to stir-fry carrot and zucchini; season vegetables with salt. Fry eggs until fully set.
- 04
Top rice with vegetables and eggs. Add sauce, sesame oil and seeds, then mix.