Photo by Vaishnav Chogale on Unsplash
Korean Vegetable Bibimbap with Gochujang Dressing
Bibimbap bowl with warm rice, blanched spinach and sprouts, sautéed mushrooms and carrots, fried sunny-side eggs, and gochujang dressing.
- 150 g short grain rice
- 2 whole eggs
- 150 g shiitake mushrooms
- 150 g carrots
- 200 g bean sprouts
- 200 g spinach
- 2 tbsp gochujang paste
- 20 ml sesame oil
- 1 tbsp rice vinegar
- 20 ml soy sauce
- 2 whole garlic cloves
- 10 g sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions. Keep warm.
- Step 2
Slice mushrooms and julienne carrots. Blanch spinach in boiling water for 1 minute, drain and squeeze dry.
- Step 3
Heat 1 tsp sesame oil in a pan. Cook mushrooms for 3-4 minutes until golden. Season with soy sauce.
- Step 4
In same pan, stir-fry carrots for 2-3 minutes until tender-crisp. Season lightly.
- Step 5
Blanch bean sprouts in boiling water for 1 minute, drain well.
- Step 6
Fry eggs sunny-side up in a little oil until whites are set but yolks remain runny.
- Step 7
For dressing, whisk gochujang with remaining sesame oil, rice vinegar, and minced garlic.
- Step 8
Divide rice between bowls. Arrange vegetables in separate sections on top.
- Step 9
Top each bowl with a fried egg and sprinkle with sesame seeds.
- Step 10
Serve with gochujang dressing on the side for mixing.
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