Korean Bibimbap Mixed Rice Bowl
Bibimbap is a vibrant Korean rice bowl featuring steamed rice topped with an array of individually seasoned vegetable namul, a fried egg, and a generous spoonful of gochujang chili paste. Everything is mixed together vigorously at the table creating a harmonious blend of textures and bold flavors.
Korean mixed rice bowl with colorful seasoned vegetables, a fried egg, and spicy gochujang paste.
Nutrition per serving
Ingredients
base
protein
vegetables
seasoning
fat
Instructions
Cook the Rice and Prepare the Vegetables
Cook the short-grain rice according to package instructions. While it cooks, prepare each vegetable separately by blanching spinach and bean sprouts in boiling water for 1 minute then squeezing dry. Julienne the carrots and saute in a little sesame oil. Season each vegetable individually with soy sauce and sesame oil.
Season the Gochujang Sauce
Mix the gochujang with 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1 tablespoon of water to create a smooth glossy sauce. Taste and adjust heat level to your preference. Set aside in small individual serving bowls.
Fry the Eggs
Heat a small non-stick pan over medium heat with a drop of sesame oil. Fry each egg sunny side up until the white is set but the yolk remains fully runny. The runny yolk acts as an additional sauce when mixed. Season with a pinch of salt.
Assemble and Serve
Divide the hot rice among four wide bowls. Arrange the seasoned vegetables in separate color groups around the rice like spokes of a wheel. Place a fried egg in the center of each bowl. Serve with the gochujang sauce on the side and instruct diners to mix everything together vigorously before eating.
Substitutions
Common mistakes
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