Korean Vegetable Bibimbap with Gochujang & Crispy Egg
Rice topped with blanched spinach, stir-fried mushrooms, carrot and courgette, finished with fried eggs and gochujang.
- 200 g short-grain white rice
- 100 g carrot
- 150 g spinach
- 150 g shiitake mushrooms
- 150 g courgette
- 2 whole egg
- 30 g gochujang paste
- 20 ml sesame oil
- 1 tbsp soy sauce
- 2 whole garlic clove
- 10 g sesame seeds
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to packet instructions. While rice cooks, prepare vegetables: julienne carrot and courgette into thin matchsticks. Slice mushrooms thinly.
- Step 2
Blanch spinach in boiling salted water for 2 minutes. Drain, squeeze dry, and toss with 5ml sesame oil, minced garlic, and a pinch of salt. Set aside.
- Step 3
Heat 10ml vegetable oil in a large pan over high heat. Stir-fry mushrooms for 4 minutes until golden. Season with 5ml soy sauce. Transfer to a plate.
- Step 4
In same pan, stir-fry carrot and courgette for 3 minutes over high heat. Season with remaining soy sauce. Transfer to plate.
- Step 5
Divide cooked rice between two bowls. Arrange vegetables and spinach in sections on top of rice. Make a well in the centre of each bowl.
- Step 6
Heat remaining 20ml vegetable oil in pan over medium-high heat. Fry 2 eggs until whites are set but yolk remains runny (about 3-4 minutes). Place one egg in the centre of each bowl.
- Step 7
Mix gochujang with 15ml sesame oil and 30ml water to make sauce. Drizzle over bibimbap. Sprinkle sesame seeds on top. Serve immediately, mixing everything together before eating.
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