Cook and Scale
Bibimbap Rice Bowl
4 servings · 45 min total
A vibrant bowl of warm rice topped with seasoned vegetables, a fried egg, and spicy gochujang sauce, all mixed together for a burst of flavour.
Ingredients
- 400 g white rice, cooked
- 1 carrot, julienned
- 1 zucchini, julienned
- 150 g spinach
- 150 g bean sprouts
- 150 g shiitake mushroom, sliced
- 4 egg
- 4 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp honey
- 3 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 garlic, minced
- 1 tbsp sesame seeds
- salt to taste
Contains: Gluten, Egg, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blanch the spinach and sprouts — Blanch the spinach and bean sprouts separately in boiling water for 1 minute each, then squeeze dry and season each with a little sesame oil, garlic, and salt.
- 2.
Stir-fry the vegetables — Stir-fry the carrot, then the zucchini, then the mushrooms separately in vegetable oil for 2 minutes each, seasoning lightly with salt.
- 3.
Make the gochujang sauce — Whisk the gochujang, rice vinegar, honey, and 1 tablespoon of sesame oil together into a sauce.
- 4.
Fry the eggs — Fry the eggs sunny-side up in a little oil for about 4 minutes until the whites are set and yolks still runny.
- 5.
Assemble the bowls — Divide the rice among bowls, arrange the vegetables in sections on top, add a fried egg to each, sprinkle with sesame seeds, and serve with the gochujang sauce for mixing.