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Spicy Vegetarian Bibimbap
A bowl of chewy rice, sautéed veggies, a flavorful gochujang sauce, and a creamy fried egg! Customizable, and perfect for a weeknight dinner!
Prep Time
15 mins
Cook Time
20 mins
Servings:
2
servings
Course:
Dinner
Cuisine:
Korean
Ingredients
- 3/4 /4 cup jasmine rice dried
- 2 Tablespoons gochujang sauce
- 1 Tablespoon soy sauce
- 1/2 /2 Tablespoon rice vinegar
- 1 garlic minced, clove
- 1 teaspoon honey
- 1 Tablespoons vegetable oil or butter
- 1 garlic chopped, clove
- 2 cups spinach
- 2 carrot shaved into ribbons, medium
- 1 Tablespoon sesame oil
- 2 egg flavorless oil or butter to cook
- 1/2 /2 cup cucumber matchsticked
- 1/4 /4 cup kimchi roughly chopped
- 1/4 /4 cup cilantro roughly chopped
- 2 Tablespoons green onions sliced
Instructions
- Cook rice according to package directions. Set aside.
- Meanwhile, whisk together gochujang sauce, soy sauce, rice vinegar, garlic, and honey. Taste test for spice and sweetness level.
- In a skillet, heat vegetable oil or butter over medium heat. Add the garlic and stir continuously for 30 seconds to 1 minute until fragrant. Add spinach and continue stirring until wilted. Remove from skillet and set aside. Add carrot ribbons (if you want them cooked) and cook for 2-3 minutes until tender.
- In a separate skillet, heat sesame oil over medium heat. Add the rice (approximately 2 cups cooked) in an even layer and let cook until golden brown for approximately 3-5 minutes (be careful not to overcook though!). Stir and let brown a minute or two more if desired.
- Meanwhile, lightly coat a skillet in oil or butter and cook the eggs as desired (I prefer sunny side up or fried).
- Assemble bowls by layering rice, and adding spinach, cucumber, kimchi, cilantro, and green onions. Drizzle sauce on top. Stir to combine as desired and dig in!
Cup of Yum
Notes
- I equally prefer mushrooms in place of spinach - as I mentioned in the post, mix and match as you choose!