Vegetable bibimbap

Name: Vegetable bibimbap
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: 150 g Dry rice; 100 g Egg, without shell; 150 g Spinach; 120 g Carrot; 150 g Courgette; 120 g Mushrooms; 15 g Sesame oil; 10 g Rapeseed oil; 25 g Gochujang; 10 g Soy sauce; 5 g Sesame seeds; 320 g Water

Warm rice, colourful vegetables, an egg and a sesame-gochujang dressing.

Estimated total time: 40 minutes2 portionsAbout 560 kcal per portion

Bibimbap served in a bowl or on a plate — Photo: Sous Chef · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ.

Ingredients for 2 portions

150 g Dry rice
100 g Egg, without shell
150 g Spinach
120 g Carrot
150 g Courgette
120 g Mushrooms
15 g Sesame oil
10 g Rapeseed oil
25 g Gochujang
10 g Soy sauce
5 g Sesame seeds
320 g Water

Method

Cook the rice using the measured water, adjusting to the rice packet instructions. Keep covered and warm.
Cut carrots and courgette into thin strips and slice mushrooms. Rinse the spinach.
Use the neutral oil to sauté the vegetables separately until tender, sharing the soy sauce between them.
Mix gochujang with sesame oil and a little warm water to make a spoonable dressing. Fry or poach the eggs until the whites and yolks are set.
Arrange rice and vegetables in two bowls, add eggs, dressing and sesame seeds. Mix everything together at the table.

Check gochujang for wheat and soy. This home version uses cooked eggs and an ordinary bowl; the photograph shows a hot-stone serving with a raw yolk.

비빔밥

Allergens and ingredient checks

Listed allergens: eggs, gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference · Wikibooks

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