Bibimbap-Style Rice Bowls
By Daily SimmerThese vegetarian bibimbap-style rice bowls feature an array of seasoned vegetables arranged over fluffy white rice, topped with a fried egg and served with a sweet and spicy gochujang sauce. Mixing everything together creates a perfectly balanced and flavorful meal.
Ingredients
Contains Gluten, Eggs, Soy, and Sesame
Rice
Vegetables & Seasonings
Gochujang Sauce
Toppings
Directions
- Mark step 1 done
Rinse the short-grain white rice (300g) thoroughly until the water runs clear. Cook it in a rice cooker with the water (3.5dl) until tender and fluffy.
- Mark step 2 done
In a small bowl, whisk together the gochujang (60ml), toasted sesame oil (15ml), sugar (15ml), water (15ml), and rice vinegar (15ml) until completely smooth to make the dressing. Set aside.
- Mark step 3 done
Bring a pot of water to a boil. Blanch the spinach (250g) for 1 minute, then lift it out with a slotted spoon, keeping the water at a boil, and rinse it under cold water. Squeeze out as much moisture as possible, chop roughly, and toss with a quarter of the garlic, a third of the toasted sesame oil (30ml), and a pinch of salt.
- Mark step 4 done
In the same boiling water, blanch the beansprouts (200g) for 2 minutes. Drain well, rinse with cold water, and squeeze dry. Toss with another quarter of the garlic, another third of the toasted sesame oil (30ml), and a pinch of salt.
- Mark step 5 done
Heat half of the vegetable oil in a large skillet over medium heat. Sauté the carrots (2) with a pinch of salt for about 3 minutes until softened. Remove from the pan and set aside.
- Mark step 6 done
In the same skillet, sauté the zucchini with a pinch of salt for about 3 minutes, until just tender. Remove from the skillet and set aside.
- Mark step 7 done
Add the other half of the vegetable oil to the skillet along with the shiitake mushrooms (150g). Sauté until they begin to brown, then stir in the last half of the garlic, the last third of the toasted sesame oil (30ml), and the soy sauce (30ml). Cook for 1 minute, then remove from the heat.
- Mark step 8 done
Heat the vegetable oil (15ml) in a non-stick pan over medium heat. Crack in the eggs (4) and fry sunny-side up until the whites are fully set but the yolks remain runny, about 3 minutes.
- Mark step 9 done
Divide the cooked short-grain white rice (300g) evenly among four large bowls. Arrange the prepared spinach (250g), beansprouts (200g), carrots (2), zucchini, and shiitake mushrooms (150g) in separate sections over the short-grain white rice (300g). Place one fried egg (4) in the center of each bowl and sprinkle with sesame seeds (15ml). Serve with the gochujang (60ml) sauce on the side for mixing.
- Mark step 10 done
To store any leftovers, pack the components separately in shallow containers and refrigerate within 2 hours. They will keep for up to 3 days in the refrigerator. Reheat the short-grain white rice (300g) and vegetables gently before serving, but fry a fresh egg (4).
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