Korean Bibimbap with Gochujang

Name: Korean Bibimbap with Gochujang
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups short-grain rice; 1 cup bean sprouts (blanched); 2 cups spinach (blanched); 1 cup carrot (julienned); 1 cup zucchini (julienned); 4 pieces eggs (fried); 1 cup shiitake mushrooms (sliced); 4 tablespoons gochujang; 2 tablespoons soy sauce; 2 tablespoons sesame oil; 1 tablespoon sugar; 2 teaspoons rice vinegar; 2 cloves garlic (minced)

StandardAsianLunch|DinnerFlavorfulAsianSpicy

⏱️ 30m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 500 CAL/SERV

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Overview

A vibrant and flavorful Korean dish featuring a medley of seasoned vegetables, protein, and rice, all brought together with the spicy kick of gochujang sauce.

Macronutrients per serving

102

grams

Protein

15.0g 15%

Fat

12.0g 12%

Carbs

75.0g 74%

Rich in nutrients

☀️ Vitamin A

80% DV

Supports eye health

🔺 Calcium

15% DV

Strengthens bones and teeth

🔺 Iron

20% DV

Supports red blood cell production

☀️ Vitamin C

25% DV

Supports immune function

🌾 Fiber

Aids in digestion

Ingredients

Main Ingredients

2 cups short-grain rice
1 cup bean sprouts blanched
2 cups spinach blanched
1 cup carrot julienned
1 cup zucchini julienned
4 pieces eggs fried
1 cup shiitake mushrooms sliced

Gochujang Sauce

4 tablespoons gochujang
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sugar
2 teaspoons rice vinegar
2 cloves garlic minced

Instructions

1 Cook the short-grain rice according to package instructions and set aside.
2 Blanch the bean sprouts and spinach in boiling water for about 1-2 minutes, then drain and rinse with cold water.
3 Heat a tablespoon of oil in a pan over medium heat. Sauté the carrots and zucchini separately until just tender, about 3-4 minutes each.
4 In the same pan, sauté the shiitake mushrooms until they are soft and browned, about 5 minutes.
5 Prepare the gochujang sauce by mixing gochujang, soy sauce, sesame oil, sugar, rice vinegar, and minced garlic in a bowl.
6 Fry the eggs in a pan to your desired doneness.
7 To assemble, divide the cooked rice among four bowls. Arrange the vegetables and mushrooms on top of the rice, and place a fried egg in the center of each bowl.
8 Drizzle each bowl with gochujang sauce and mix everything together before eating.