Description
Korean bibimbap blends colorful vegetables, tender meat, and perfectly seasoned rice into a harmonious one-bowl meal. Rice topped with marinated proteins and crisp vegetables creates a delightful culinary experience you’ll savor with each delicious bite.
Ingredients
Scale
Main Protein and Grains:
- 2 fried eggs, or 1 cup cubed baked tofu
- 2 cups cooked short-grain white rice
- 4 ounces (113 grams) sautéed shiitake mushrooms (optional)
Vegetables and Aromatics:
- 4 cups baby spinach
- 1 cup shredded carrots
- 1 cup fresh mung bean sprouts
- ½ English cucumber, thinly sliced
- Chopped scallions (optional, for serving)
Seasonings and Condiments:
- 1 recipe Gochujang Sauce
- 1¼ teaspoons toasted sesame oil
- ½ teaspoon rice vinegar
- ½ teaspoon tamari
- Sesame seeds
- Sea salt
- Kimchi (optional, for serving)
Instructions
- Marinate cucumber slices in rice vinegar, sesame oil, and salt, allowing flavors to meld while preparing other components.
- Blanch mung bean sprouts quickly in boiling water for one minute, then drain and set aside to cool.
- Sauté shredded carrots in sesame oil with a pinch of salt until they become slightly tender and develop a light golden hue.
- Wilt spinach in the same skillet with tamari, cooking briefly to preserve its vibrant green color and remove excess moisture by gently pressing.
- Create a foundation of steamed rice in a serving bowl as the base for the bibimbap.
- Artfully arrange the prepared vegetables around the rice, creating a colorful and balanced presentation with cucumber, bean sprouts, carrots, and spinach.
- Crown the vegetable arrangement with a sunny-side-up fried egg or crispy baked tofu for added protein.
- Enhance the bowl with optional sautéed shiitake mushrooms for an earthy depth of flavor.
- Sprinkle toasted sesame seeds generously over the dish for a nutty crunch.
- Drizzle gochujang sauce liberally, providing a spicy and tangy kick to the entire composition.
- Accompany the bibimbap with traditional kimchi and chopped scallions for additional complexity and garnish.
- Serve with extra gochujang sauce on the side, allowing diners to adjust the heat and flavor to their preference.
Notes
- Quick and colorful Korean-inspired rice bowl packed with vibrant vegetables and protein options.
- Customize your bowl by choosing between fried egg or baked tofu as a delicious main protein.
- Prepare individual vegetable components separately to maintain distinct textures and flavors.
- Rice serves as the foundational base, with carefully arranged vegetables creating a visually appealing presentation.
- Gochujang sauce adds a spicy, tangy kick that elevates the entire dish’s flavor profile.
- Optional toppings like kimchi and scallions provide additional layers of taste and authentic Korean culinary experience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 500
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 186 mg