Home-Style Bibimbap
A colourful rice bowl topped with sautéed vegetables, a fried egg and a gochujang sauce. Mix it all together and dig in — comfort in a bowl.
Prep time20 min
Cook time25 min
Total time45 min
Servings2 servings
DifficultyMedium
Ingredients
- 2 cups cooked rice
- 200g spinach, blanched
- 1 carrot, cut into thin strips
- 1 zucchini, cut into thin strips
- 150g bean sprouts
- 2 eggs
- 200g ground beef (optional)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp sesame seeds
Instructions
- 1Sauté the carrot, zucchini and bean sprouts separately in a little sesame oil until just tender, seasoning each lightly with salt.
- 2Season the blanched spinach with a little sesame oil and soy sauce.
- 3If using, fry the ground beef with soy sauce until browned.
- 4Fry the eggs sunny-side up.
- 5Divide the warm rice between two bowls and arrange the vegetables and beef in neat sections on top.
- 6Top with a fried egg, add a spoonful of gochujang, sprinkle with sesame seeds, and mix everything together before eating.
Tips
- Cook each vegetable separately so they keep their own colour and texture.
- The crispier the egg, the better the finished bowl.
- Add more or less gochujang to control the heat.
