Photo by Michael Kahn on Unsplash
Korean Bibimbap Bowl with Gochujang Dressing
Warm rice served with golden mushrooms, garlic sautéed carrots, blanched sprouts and spinach, plus eggs and gochujang dressing.
- 200 g short grain rice
- 200 g shiitake mushrooms
- 200 g carrots
- 200 g bean sprouts
- 150 g baby spinach
- 3 pieces eggs
- 30 g gochujang paste
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 3 pieces garlic cloves
- 15 g sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions and keep warm.
- Step 2
Slice mushrooms, julienne carrots, and mince garlic.
- Step 3
Blanch bean sprouts in boiling water for 2 minutes, drain and season with salt and 5ml sesame oil.
- Step 4
Blanch spinach for 1 minute, squeeze out excess water, season with salt and 5ml sesame oil.
- Step 5
Sauté mushrooms in a dry pan for 5 minutes until golden, season with soy sauce.
- Step 6
Sauté carrots with garlic for 3-4 minutes until tender-crisp.
- Step 7
Whisk together gochujang, remaining sesame oil, rice vinegar and 15ml water for the dressing.
- Step 8
Fry eggs sunny-side up in a non-stick pan.
- Step 9
Divide rice between 3 bowls, arrange vegetables in separate sections on top.
- Step 10
Top each bowl with a fried egg, drizzle with gochujang dressing and sprinkle with sesame seeds.
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