Korean Bibimbap with a Fried Egg Recipe
Discover how to make the classic Korean Bibimbap with a fried egg atop. This dish combines rice with mixed vegetables, meat (optional), and a spicy gochujang sauce.
Equipment
- 1 Non-stick skillet For frying the egg and sautéing vegetables
- 1 Rice cooker or pot For cooking rice
Ingredients
- 2 cups Cooked rice Preferably short-grain rice
- 2 Eggs For frying
- 1 cup Spinach Blanched
- 1 cup Carrot Julienne-cut
- 1 cup Cucumber Thinly sliced
- 1 cup Bean sprouts Blanched
- 1/2 cup Shiitake mushrooms Sautéed
- 1/2 cup Kimchi Optional
- to taste Sesame oil
- to taste Sesame seeds
- to taste Salt
- 2 tbsp Gochujang Korean chili paste
- 1 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Sugar Can adjust to taste
- 1 tbsp Water To dilute if necessary
Instructions
- Cook rice according to package instructions.
- Sauté spinach, carrots, and mushrooms in separate pans with a bit of sesame oil until tender. Season with salt.
- Blanch bean sprouts, and prepare cucumber and kimchi.
- In a large bowl, place a serving of rice. Arrange vegetables and kimchi (if using) neatly on top.
- Fry eggs to your liking and place one on top of each bowl.
- Drizzle sesame oil and sprinkle sesame seeds over the bowl.
- Serve with gochujang sauce on the side or mixed in.
Notes
The vegetables can be varied according to season and preference. Add beef, chicken, or tofu for additional protein. The sauce can be adjusted for spice level.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 75gProtein: 15gFat: 18gSaturated Fat: 3gCholesterol: 185mgSodium: 760mgPotassium: 650mgFiber: 8gSugar: 10gVitamin A: 254550IUVitamin C: 12.3mgCalcium: 960mgIron: 0.7mg
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