How To Make Bibimbap (Korean Rice With Mixed Vegetables)
If you think K-pop is the only thing to stan about Koreans, then you haven’t tried these cool Korean recipes yet. Make K-style fried chicken, wraps, and drinks with these Korean recipes.
Serves:
Ingredients
- 4 cups cooked white rice
- 2 cups assorted vegetables (mushrooms, carrots, spinach, bean sprouts)
- 4 eggs
- 4 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- Salt, to taste
- Sesame seeds, for garnish
Instructions
-
Prepare the assorted vegetables by slicing or julienning them into thin, bite-sized pieces.
-
Heat a tablespoon of vegetable oil in a skillet or wok over medium heat.
-
Add the vegetables to the skillet and stir-fry until they are cooked but still slightly crisp.
-
Remove the vegetables from the skillet and set aside.
-
In the same skillet, heat another tablespoon of vegetable oil. Crack the eggs into the skillet and fry them to your desired doneness (sunny-side up is traditional).
-
In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and salt to create a sauce.
-
Divide the cooked rice among four bowls. Top each bowl with a portion of the cooked vegetables and a fried egg.
-
Drizzle the gochujang sauce over the top of each bowl.
-
Garnish with sesame seeds, if desired.
-
Serve hot and mix everything together before eating to combine flavors.
Nutrition
- Calories : 440kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 186mg
- Sodium : 1159mg
- Total Carbohydrates : 58g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 12g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
