Easy Korean bibimbap with sautéed spring wild greens, carrot, bean sprouts, a soft-boiled egg and spicy gochujang sauce. A healthy rice bowl ready in 35 minutes.

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

Jump to

This Korean spring bibimbap tops steamed rice with freshly sautéed seasonal greens and classic Korean seasonings. Bright, healthy and full of flavor, it is the perfect way to welcome spring, especially with a generous spoonful of spicy gochujang to wake up your taste buds.

Ingredients

  • 2 cups short-grain rice
  • 2½ cups water
  • 200 g (7 oz) spring wild greens such as fiddlehead ferns or dandelion greens (or spinach or watercress)
  • 1 carrot, julienned
  • 100 g (3½ oz) bean sprouts
  • 4 eggs
  • 2 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • Salt, to taste
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Rinse the rice, add the 2½ cups of water and cook until fluffy. Keep warm.
  2. Heat 1 tablespoon of sesame oil in a skillet, sauté the garlic until fragrant, then add the carrot, bean sprouts and greens. Stir-fry briefly, season with a little salt and the soy sauce.
  3. Bring a small pot of water to a boil and cook the eggs to soft-boiled, about 5 minutes. Cool briefly and peel.
  4. Divide the rice among four bowls, arrange the sautéed vegetables on top, add a soft-boiled egg to each bowl, drizzle with the gochujang and the remaining sesame oil, sprinkle with sesame seeds and mix everything together before eating.

Tips

  • Use more or less gochujang depending on how spicy you like it.
  • Any seasonal vegetable can stand in for the wild greens; zucchini, mushrooms or spinach all work well.

Nutrition Information

Calories: about 450 kcal per serving | Protein: 12 g | Carbs: 65 g | Fat: 15 g

healthyspringKoreanbibimbaprice bowl

Updated