Name: Korean Veggie Bibimbap Bowls Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 4 cups cooked short-grain white rice; 4 eggs; 1 cup baby spinach; 1 cup shredded carrots; 1 cup edamame (cooked); 1 small cucumber (thinly sliced); 2 tbsp sesame oil; 4 tbsp gochujang (Korean chili paste); 1 tbsp soy sauce; 1 tsp toasted sesame seeds; Salt (to taste)

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Introduction

Korean Veggie Bibimbap Bowls are a colorful, nutritious meal that’s full of vibrant flavors and textures. This dish combines warm rice, fresh vegetables, a runny fried egg, and spicy gochujang sauce for a satisfying bowl that’s easy to assemble and delicious to eat.

A bowl with a base layer of white rice topped by a crispy fried egg with a runny yellow yolk in the center, drizzled with a dark sauce and sprinkled with sesame seeds. Surrounding the egg are layers of bright green edamame, finely shredded orange carrots, sautéed dark green spinach, and fresh cucumber slices with sauce and sesame seeds. Two wooden chopsticks with blue and white decorative patterns rest on the bowl’s edge, which is a light beige textured ceramic. In the background, there are small white dishes with pink floral designs holding chopped green onions, white sesame seeds, and a wooden cup on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cooked short-grain white rice
4 eggs
1 cup baby spinach
1 cup shredded carrots
1 cup edamame (cooked)
1 small cucumber (thinly sliced)
2 tbsp sesame oil
4 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tsp toasted sesame seeds
Salt (to taste)

Instructions

Step 1: Sauté the spinach in a little sesame oil with a pinch of salt until it wilts, then set it aside.
Step 2: In the same pan, cook the shredded carrots for 1–2 minutes to retain some crispness.
Step 3: Keep the cucumber raw for freshness, and ensure the edamame is cooked or thawed if frozen.
Step 4: Heat a splash of oil in a pan and fry the eggs sunny-side-up, keeping the yolks runny for mixing into the rice.
Step 5: Divide the cooked rice into four bowls.
Step 6: Top each bowl with small piles of spinach, carrots, cucumber, edamame, and place a fried egg in the center.
Step 7: Drizzle each bowl with about a tablespoon of gochujang and a little soy sauce.
Step 8: Sprinkle with toasted sesame seeds and add a few drops of sesame oil.
Step 9: Mix everything together well before eating to enjoy the full flavor blend.

Tips & Variations

Swap edamame for cooked mushrooms or zucchini if preferred.
For extra protein, add grilled chicken or tofu slices to the bowl.
Adjust the amount of gochujang to control the spice level to your taste.
Use brown rice or quinoa instead of white rice for a healthier twist.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, reheat the rice and vegetables gently in the microwave or on the stove, then add a freshly fried egg and sauce for the best texture and flavor.

How to Serve

Two white bowls each hold a colorful layered dish starting with a base of white rice, topped with a sunny-side-up fried egg with a bright yellow yolk in the center. Around the egg are four sections: thin green cucumber slices dressed with a reddish-brown sauce, shredded orange carrots, bright green edamame beans, and cooked dark green spinach. Light sesame seeds are sprinkled over the egg and vegetables. The bowls are set on a white marbled surface with small dishes of sesame seeds, green onion pieces, and a dark sauce nearby, and decorative chopsticks resting to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bibimbap vegan?

Yes, simply omit the egg and replace the gochujang with a vegan-friendly version. You can add marinated tofu or tempeh for extra protein.

Is it necessary to use short-grain rice?

Short-grain rice is ideal because it’s sticky and holds the bowl components well, but medium-grain rice can also work if that’s what you have on hand.