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Bibimbap-Style Rice Bowl
A Korean-American inspired rice bowl with seasoned vegetables, egg and gochujang sauce. Arranging each vegetable in its own distinct section around the bowl, rather than mixing them in beforehand, lets you taste and mix each element yourself at the table.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
medium
Cuisine
American
vegetarian
Ingredients
2 cupscooked short-grain rice
2carrots, julienned and sautéed
2zucchini, julienned and sautéed
200gspinach, wilted and seasoned with sesame oil
1 cupbean sprouts, blanched
4eggs, fried sunny-side up
2 tbspgochujang
1 tbspsesame oil
1 tbspsoy sauce
1 tspsugar
sesame seedsto garnish
Instructions
1
Divide warm rice between 4 bowls.
2
Arrange each vegetable in a section around the bowl.
3
Place a fried egg in the centre.
4
Mix gochujang, sesame oil, soy and sugar.
5
Drizzle sauce over and garnish with sesame seeds.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
333
Protein
15g
Fat
9.4g
Carbs
48.5g
Fiber
4.8g
Sodium
434mg
Reviews
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★★★★★
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