Korean Vegetarian Bibimbap with Gochujang Sauce
Short grain rice topped with sautéed shiitake, seasoned spinach, bean sprouts, carrots and eggs, with gochujang sauce.
- 150 g short grain rice
- 150 g shiitake mushrooms
- 200 g bean sprouts
- 150 g carrots
- 200 g spinach
- 2 piece eggs
- 2 tbsp gochujang paste
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic
- 2 tbsp sesame seeds
- 3 tbsp vegetable oil
- 2 piece spring onions
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice in 300ml water for 18-20 minutes until tender and fluffy
- Step 2
Blanch spinach in boiling water for 1 minute, drain and squeeze out excess water, season with 1 tsp sesame oil and pinch of salt
- Step 3
Julienne carrots and sauté in 1 tsp oil for 2-3 minutes until just tender, season with salt
- Step 4
Slice mushrooms and cook in 1 tsp oil with minced garlic for 4-5 minutes until golden
- Step 5
Blanch bean sprouts for 30 seconds, drain and toss with 1 tsp sesame oil and soy sauce
- Step 6
Make gochujang sauce by mixing gochujang, remaining sesame oil, soy sauce, rice vinegar and 1 tbsp water
- Step 7
Fry eggs sunny-side up in remaining oil until whites are set but yolks remain runny
- Step 8
Divide warm rice between bowls, arrange vegetables in separate sections around the rice
- Step 9
Top each bowl with a fried egg and drizzle with gochujang sauce
- Step 10
Garnish with sesame seeds and sliced spring onions, serve immediately
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