Korean Veggie Bibimbap Bowls Recipe
A vibrant and healthy Korean Veggie Bibimbap Bowl featuring sautéed spinach, crisp carrots, fresh cucumber, cooked edamame, and a runny fried egg on a bed of warm short-grain white rice. Topped with spicy gochujang sauce, soy sauce, sesame oil, and toasted sesame seeds for a deliciously balanced meal bursting with flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Rice and Eggs
- 4 cups cooked short-grain white rice
- 4 eggs
Vegetables
- 1 cup baby spinach
- 1 cup shredded carrots
- 1 cup edamame (cooked)
- 1 small cucumber (thinly sliced)
Sauces and Seasonings
- 2 tbsp sesame oil
- 4 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp toasted sesame seeds
- Salt (to taste)
Instructions
- Cook the Spinach: Heat a small amount of sesame oil in a pan, add the baby spinach with a pinch of salt, and sauté just until the spinach wilts. Remove from heat and set aside.
- Sauté the Carrots: In the same pan, add the shredded carrots and cook for 1 to 2 minutes over medium heat to keep them slightly crisp. Remove and set aside.
- Prepare the Cucumber and Edamame: Keep the thinly sliced cucumber raw for freshness. Ensure the edamame is cooked or properly thawed if using frozen.
- Fry the Eggs: Heat a splash of oil in a pan and fry the eggs sunny-side-up, keeping the yolks runny for mixing into the rice later.
- Assemble the Bowls: Divide the cooked short-grain white rice evenly into four bowls. Arrange sautéed spinach, sautéed carrots, fresh cucumber slices, cooked edamame, and place the fried egg in the center of each bowl.
- Add Sauce and Garnish: Drizzle about one tablespoon of gochujang and a little soy sauce over each bowl. Finish with a sprinkle of toasted sesame seeds and a few drops of sesame oil.
- Mix and Serve: Before eating, thoroughly mix all ingredients together to create a harmonious blend of flavors and textures. Enjoy your Korean Veggie Bibimbap Bowl!
Notes
- For a vegan or egg-free version, omit the fried egg and consider adding tofu or mushrooms for protein.
- Adjust the amount of gochujang to your spice preference.
- Use fresh sesame seeds for toasting if available to enhance the aroma.
- Short-grain rice works best for authentic texture, but you can substitute with medium-grain rice if necessary.
- If you prefer softer vegetables, sauté the carrots longer, but be mindful to keep some crunch.
Keywords: Korean bibimbap, veggie bibimbap, Korean rice bowl, gochujang bowl, vegetarian Korean dish, fried egg rice bowl
Find it online: https://servedbynora.com/korean-veggie-bibimbap-bowls-recipe/
