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Overhead shot of a Korean Veggie Bibimbap Bowl with rice, vegetables, tofu, egg, and gochujang sauce.

Korean Veggie Bibimbap Bowl

A vibrant and healthy Korean rice bowl packed with colorful vegetables and a savory sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1 cup short-grain rice rinsed
  • 1.5 cups water
For the Vegetables
  • 1 medium carrot julienned
  • 1 cup shiitake mushrooms sliced
  • 1 cup spinach
  • 1 medium zucchini julienned
  • 1/2 cup bean sprouts
  • 2 tbsp sesame oil divided
  • 1 clove garlic minced
For the Sauce
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp soy sauce
Optional Toppings
  • 2 eggs fried
  • toasted sesame seeds

Equipment

  • Large skillet
  • Medium saucepan
  • Mixing bowls

Method
 

  1. Cook the rice according to package directions. Fluff with a fork and set aside.
  2. While the rice cooks, prepare the vegetables. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the carrots and zucchini and stir-fry for 3-4 minutes until tender-crisp.
  3. Add the shiitake mushrooms and minced garlic to the skillet. Cook for another 2-3 minutes until mushrooms are softened.
  4. In a separate small bowl, blanch the bean sprouts in boiling water for 1 minute, then drain. In the same skillet (wiped clean), add the remaining 1 tablespoon of sesame oil. Add the spinach and cook until just wilted, about 1-2 minutes. Stir in the blanched bean sprouts.
  5. In a small bowl, whisk together all the sauce ingredients: gochujang, sesame oil, rice vinegar, sugar, and soy sauce.
  6. To assemble, divide the cooked rice between two bowls. Arrange the cooked vegetables and spinach mixture on top of the rice.
  7. Drizzle the bibimbap sauce over the vegetables. Top with a fried egg and sprinkle with toasted sesame seeds, if desired.

Notes

You can substitute any vegetables you have on hand. Other good options include bell peppers, broccoli, or edamame.