Easy Korean bibimbap with crisp bean sprouts, carrot, spinach, a runny fried egg, and spicy gochujang. A colorful, nutritious vegetarian rice bowl ready in 35 minutes.

Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This Korean rice bowl piles crisp bean sprouts, fresh vegetables, and a runny fried egg over warm rice, then ties it all together with spicy-sweet gochujang and nutty sesame oil. It is simple, nourishing, and endlessly appetizing, a perfect light meal for spring.

Ingredients

  • 2 cups cooked short-grain rice
  • 200 g (7 oz) bean sprouts
  • 1 carrot, julienned
  • 100 g (3 1/2 oz) spinach
  • 4 eggs
  • 4 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic, minced
  • Salt, to taste
  • 1 tablespoon white sesame seeds

Instructions

  1. Cook the rice and keep it warm.
  2. Heat 1 tablespoon of sesame oil in a skillet and sauté the garlic until fragrant. Add the bean sprouts, carrot, and spinach and stir-fry for about 5 minutes, seasoning with salt.
  3. In a separate pan, fry 4 eggs sunny-side up, keeping the yolks runny.
  4. Divide the rice among four bowls, top with the sautéed vegetables and sprouts, and place a fried egg on each.
  5. Add 1 tablespoon of gochujang to each bowl, sprinkle with sesame seeds, and drizzle with the remaining sesame oil to taste. Mix everything together before eating.

Tips

  • Add other vegetables you like, such as green bell pepper or cucumber.
  • Adjust the amount of gochujang to your preferred spice level.

Nutrition

Calories: 450 per serving | Protein: 14 g | Carbs: 60 g | Fat: 16 g

Koreanspringvegetarianbibimbaprice bowl

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