Photo by Luis Becerra Fotógrafo on Pexels
Korean Bibimbap Bowl with Gochujang Sauce
Bibimbap bowl with warm rice, sautéed shiitake, blanched bean sprouts, wilted spinach, eggs, and gochujang sauce.
- 200 g jasmine rice
- 150 g shiitake mushrooms
- 200 g carrots
- 1 medium courgette
- 200 g bean sprouts
- 150 g baby spinach
- 2 large eggs
- 3 tbsp gochujang paste
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 cloves garlic cloves
- 2 tbsp 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
Mix gochujang, 1 tbsp sesame oil, rice vinegar, and 1 minced garlic clove for sauce. Set aside.
- Step 3
Slice shiitake mushrooms and sauté in 1 tsp sesame oil for 5 minutes until golden. Season with salt.
- Step 4
Julienne carrots and courgette into thin strips.
- Step 5
Blanch bean sprouts in boiling water for 2 minutes, drain and season with 1 tsp sesame oil and salt.
- Step 6
Wilt spinach in a dry pan for 1 minute, squeeze out excess water, season with remaining garlic and 1 tsp sesame oil.
- Step 7
Quickly stir-fry carrots for 2 minutes until tender-crisp, season with salt.
- Step 8
Stir-fry courgette strips for 2 minutes until just tender.
- Step 9
Fry eggs sunny-side up in remaining sesame oil.
- Step 10
Divide warm rice between 2 bowls, arrange vegetables in separate sections around the bowl.
- Step 11
Top each bowl with a fried egg, drizzle with gochujang sauce, and sprinkle with sesame seeds.
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