Description
Korean Veggie Bibimbap Bowls are a colorful and nutritious main course featuring a harmonious mix of sautéed and blanched vegetables served over warm white or brown rice. Topped with a perfectly fried sunny side up egg and drizzled with spicy gochujang sauce, this vegetarian dish offers authentic Korean flavors with an easy stovetop cooking method, making it perfect for a healthy and vibrant meal.
Ingredients
Scale
Rice and Sauce
- 2 cups cooked white rice (or brown rice)
- 1 tablespoon sesame oil
- Gochujang (Korean red chili paste), to taste
Vegetables
- 1 cup julienned carrots
- 1 zucchini, julienned
- 1 cup bean sprouts
- 1 cup spinach
- 1 cup sliced shiitake or button mushrooms
- 2 teaspoons soy sauce
- 1 teaspoon minced garlic
Egg and Garnish
- 2 eggs
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Prepare the rice: Cook the rice according to package instructions and keep it warm while preparing the vegetables and egg.
- Sauté carrots and zucchini: Heat sesame oil in a large skillet over medium heat. Sauté the julienned carrots separately for 2–3 minutes until just tender, then remove and set aside. Repeat the same process for the zucchini.
- Sauté mushrooms: In the same skillet, add sliced mushrooms along with a splash of soy sauce and the minced garlic. Cook for about 4–5 minutes until mushrooms become soft and fragrant. Remove and set aside.
- Blanch spinach and bean sprouts: Bring a pot of water to boil. Blanch the spinach for 1–2 minutes until wilted, then immediately rinse with cold water to stop cooking; squeeze out excess water. Repeat with bean sprouts. Lightly season both with soy sauce if desired.
- Fry the eggs: Heat a lightly oiled pan over medium heat and fry the eggs sunny side up until the whites are set but the yolks remain runny.
- Assemble the bibimbap bowls: Divide the warm rice evenly between two bowls. Arrange the sautéed carrots, zucchini, mushrooms, blanched spinach, and bean sprouts on top of the rice in sections, creating a colorful presentation.
- Top with egg and garnish: Place a fried egg in the center of each bowl. Drizzle gochujang over the vegetables and rice according to taste. Finish by sprinkling sesame seeds and sliced green onions as garnish.
- Serve and enjoy: Mix all the ingredients together before eating to fully enjoy the layers of flavors.
Notes
- Feel free to customize the bowls with tofu, kimchi, or other favorite vegetables for added flavor and texture.
- For a vegan version, omit the egg or replace it with a plant-based alternative such as tofu scramble.
- You can substitute white rice with brown rice for higher fiber content.
- Adjust the amount of gochujang to control the spiciness level.
