Korean · medium

Korean Bibimbap

Name: Korean Bibimbap
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups dry Jasmine Rice; 4 large Eggs; 2 medium Carrots; 1 medium Zucchini; 4 cups Spinach; 1 cup Bean Sprouts; 3 tbsp Gochujang; 2 tbsp Sesame Oil; 2 tbsp Soy Sauce; 2 cloves Garlic; 1 tbsp Sesame Seeds

Rice bowls topped with seasoned vegetables, a fried egg, and gochujang sauce.

35 min
Total: 4
Serves: $10.00
Est. cost: 480
Cal/serving

Dietary, as tagged

Vegetarian
Gluten-free
Dairy-free
Meatless

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Jasmine Rice2 cups dry
Eggs4 large
Carrots2 medium
Zucchini1 medium
Spinach4 cups
Bean Sprouts1 cup
Gochujang3 tbsp
Sesame Oil2 tbsp
Soy Sauce2 tbsp
Garlic2 cloves
Sesame Seeds1 tbsp

Method

01
Cook rice. Julienne carrots and zucchini.
02
Saute each vegetable separately in a hot skillet with a drop of sesame oil and a pinch of salt. Set aside.
03
Blanch spinach 30 seconds, squeeze dry, toss with soy sauce and garlic.
04
Fry eggs sunny-side up in sesame oil.
05
Assemble: rice in bowls, arrange vegetables in sections, top with egg. Serve gochujang on the side.

480
Calories: 18g
Protein: 62g
Carbs: 16g
Fat