Description
A vibrant and nutritious Korean Bibimbap recipe featuring a harmonious blend of stir-fried rice, fresh vegetables, savory mushrooms, a fried egg, and a flavorful gochujang sauce for a wholesome and satisfying meal.
Ingredients
Scale
Rice & Oils
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
- 1 tablespoon olive oil
Vegetables & Mushrooms
- 1/2 cup spinach, blanched
- 1/2 cup bean sprouts, blanched
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
Eggs & Protein
- 2 large eggs
- 1 tablespoon cooked beef (optional)
Sauce & Seasonings
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
Instructions
- Heat Sesame Oil and Stir-Fry Rice: Heat a medium-sized pan over medium heat and add the sesame oil. Once heated, add the cooked rice and stir-fry it for 2 to 3 minutes, allowing the rice to lightly crisp. Remove from the pan and set aside.
- Cook Mushrooms: In the same pan, heat the vegetable oil. Add the sliced shiitake mushrooms and cook for 4 to 5 minutes, stirring occasionally, until softened and moisture is released.
- Sauté Garlic: Add minced garlic to the mushrooms and sauté for an additional minute until fragrant. Transfer mushrooms and garlic to a plate and set aside.
- Fry Eggs: In a separate small pan, heat a little oil over medium-low heat and cook the eggs sunny-side up or to your preferred doneness.
- Blanch Vegetables: Briefly boil the spinach and bean sprouts in water for about 1 minute, then drain thoroughly. Set each aside in separate bowls.
- Prepare Raw Vegetables: Julienne the carrots and cucumber into thin strips and set them aside.
- Make Gochujang Sauce: In a small bowl, combine gochujang, soy sauce, rice vinegar, sesame seeds, sugar, and olive oil. Stir well until fully mixed.
- Prepare Beef (Optional): If using beef, thinly slice the cooked beef and set aside.
- Assemble Bibimbap: Start with a base of stir-fried rice in a large bowl. Arrange the spinach, bean sprouts, shiitake mushrooms, carrots, cucumber, and beef (if using) in sections over the rice.
- Add Egg and Sauce: Place the fried egg on top of the assembled ingredients. Drizzle the prepared gochujang sauce evenly over everything.
- Serve: Serve immediately. Mix all ingredients together thoroughly before eating for the best flavor combination.
Notes
- You can substitute cooked beef with tofu or omit for a vegetarian version.
- Adjust the amount of gochujang paste according to your spice tolerance.
- Blanching vegetables quickly preserves their vibrant color and nutrients.
- Use short-grain rice for the most authentic texture.
- Mix thoroughly before eating to enjoy the full range of flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying, blanching, sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (about 400 grams)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 210 mg
Keywords: Korean Bibimbap, Korean rice bowl, Bibimbap recipe, Korean cuisine, healthy Korean food, easy Bibimbap
