Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won’t miss it one bit. The seasoned veggies and sauce fill this bowl with flavor! This bibimbap recipe will make anyone fall in love with bowl food. When I talk about bowl food, I mean any recipe that consists of a base, such as noodles or rice, a protein, vegetables, and a flavorful sauce. I’ve had my fair share of grain bowls and noodle bowls over the years, but without question, bibimbap is bowl food at its best.
Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won’t miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!
serves: 2
Ingredients
Bowls
½English cucumber, thinly sliced
½teaspoonrice vinegar
1¼teaspoonssesame oil, divided
1cupfresh mung bean sprouts
1cupshredded carrots
4cupsbaby spinach
½teaspoontamari
2cupscooked short-grain white rice
2fried eggs, or 1 cup cubed baked tofu
4ouncessautéed shiitake mushrooms, optional
1recipeGochujang sauce
Sesame seeds
Sea salt
Kimchi, optional, for serving
Chopped scallions, optional, for serving
Instructions
In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat ½ teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.