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Summer Vegetable Bibimbap

Summer vegetable bibimbap is loaded with colorful and bright seasonal vegetables and sunnyside egg, and brought together with a spicy sweet chili sauce. {Vegetarian, Gluten-Free Adaptable}To make the dish gluten free, use tamari instead of soy sauce. And make sure your gochujang is gluten free.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 3 to 4 servings
Calories: 482 kcal
Course: Main Course
Cuisine: Korean

Ingredients

Pickling ingredients
  • 1/2 cup rice vinegar
  • 3 teaspoons sugar
  • Pinch of salt
For the bowl
  • 1 (4 oz / 120 g) small carrot , sliced
  • 1 English cucumber , seeds removed and julienned
  • 1 cup boiled shelled edamame , thawed if using frozen edamame
  • 1 tablespoon peanut oil (or vegetable oi)
  • 2 cloves garlic , minced
  • 1 (5 oz / 150 g) summer squash , sliced to half-moon shape
  • 1/2 lb (225 g) spinach , cut to 2” (4 cm) pieces
  • 1 cup cherry tomatoes , halved
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon toasted sesame oil
  • 3 to 4 cups Steamed rice (*Footnote 1)
  • 4 Pete & Gerry’s Eggs
  • Shredded toasted seaweed (for garnish)
  • toasted sesame seeds (for garnish)
Bibimbap sauce
  • 3 tablespoons Gochujang
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons maple syrup (or sugar)
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 1 clove garlic , minced

Instructions

Make the pickles
    Cup of Yum
  1. Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. Whisk to make sure the sugar dissolves thoroughly. Once done, transfer the pickling liquid to a tupperware container or a medium-sized bowl to cool.
  2. Once the pickling liquid is mostly cooled (it’s fine if it’s lukewarm), transfer 1 tablespoon of the brine to the bowl of cucumber. And transfer another 1 tablespoon of the brine to the tomato. Mix well separately. Add the rest of the brine to the carrot. Let marinate for 20 minutes while preparing the rest of the ingredients.
  3. Once done, drain the marinating liquid from the carrots.
Prepare the vegetables and eggs
  1. Heat 1/2 tablespoon of the peanut oil in a medium-sized pan over medium-high heat until hot. Add half of the garlic and stir a few times to release the fragrance. Add the summer squash. Stir a few times to coat well with the oil. Add 1/4 teaspoon teaspoon of salt. Stir until softened. Drizzle with 1/2 teaspoon sesame oil. Mix well and transfer to a plate to cool.
  2. Cook the spinach the same way you made the summer squash.
  3. Fry the eggs until sunny side up or over easy, according to your preference.
Mix the sauce
  1. Combine all the sauce ingredients in a small bowl and stir to mix well. (*Footnote 2)
To assemble the bowl
  1. Divide the rice into four serving bowls. Add the vegetables, edamame, and an egg on top of each bowl. Add a spoonful of sauce and garnish with seaweed and sesame seeds. Serve with soy sauce or salt, and extra sauce on the side, in case you need to adjust the seasoning.
  2. To eat, mix everything together and enjoy.

Notes

  • This recipe can make 3 regular servings or 4 small servings.
  • If you don’t like a spicy sauce, use 2 tablespoons of gochujang instead of 3.

Nutrition Information

Serving 1serving Calories 482kcal (24%) Carbohydrates 63.4g (21%) Protein 21.5g (43%) Fat 16.9g (26%) Saturated Fat 3.3g (17%) Cholesterol 186mg (62%) Sodium 692mg (29%) Potassium 1247mg (36%) Fiber 7.3g (29%) Sugar 11.8g (24%) Calcium 263mg (26%) Iron 7mg (39%)

Nutrition Facts

Serving: 3to 4 servings

Amount Per Serving

Calories 482

% Daily Value*

Serving 1serving
Calories 482kcal 24%
Carbohydrates 63.4g 21%
Protein 21.5g 43%
Fat 16.9g 26%
Saturated Fat 3.3g 17%
Cholesterol 186mg 62%
Sodium 692mg 29%
Potassium 1247mg 27%
Fiber 7.3g 29%
Sugar 11.8g 24%
Calcium 263mg 26%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.