Vegetable Bibimbap
A rice bowl arranged with five vegetables, each seasoned separately with sesame and garlic, finished with a fried egg and a sweet-hot gochujang sauce that gets stirred through before eating.
- 1
Combine the rice and 2 1/4 cups water in a covered pot, bring to a boil, then cook on the lowest heat for 15 minutes and let it stand covered while the vegetables are prepared.
- 2
Whisk the gochujang, 1 tablespoon sesame oil, sugar, rice vinegar, and 2 tablespoons water into a pourable sauce and set aside.
- 3
Blanch the spinach in boiling salted water for 30 seconds, drain, and squeeze dry. Toss with a third of the garlic, 2 teaspoons of the sesame oil, the soy sauce, and a pinch of the salt.
- 4
Blanch the bean sprouts in the same water for 2 minutes, drain, and dress with another third of the garlic, 2 teaspoons sesame oil, and a pinch of salt.
- 5
Heat 1 tablespoon of the vegetable oil in a skillet over medium-high heat and cook the carrots with a pinch of salt for 3 minutes, until just bending. Set aside and repeat with the zucchini.
- 6
Add the last tablespoon of oil and cook the shiitakes for 5 minutes, until browned, then stir in the remaining garlic and sesame oil and a pinch of salt.
- 7
Fry the eggs in the same skillet until the whites are set and the yolks still run, about 3 minutes.
- 8
Divide the rice among four bowls, arrange the vegetables in separate wedges on top, add an egg to each, and scatter the sesame seeds. Serve the gochujang sauce alongside to stir in.
Ingredients
- 2 cups short-grain white rice, rinsed
- 2 1/4 cups water
- 3 tablespoons gochujang
- 1 tablespoon toasted sesame oil, for the sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 2 tablespoons water, for the sauce
- 8 ounces spinach
- 3 cloves garlic, minced
- 2 tablespoons toasted sesame oil, for the vegetables
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 8 ounces mung bean sprouts
- 2 carrots, cut into matchsticks
- 1 zucchini, cut into matchsticks
- 6 ounces shiitake mushrooms, stemmed and sliced
- 3 tablespoons vegetable oil
- 4 large eggs
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Combine the rice and 2 1/4 cups water in a covered pot, bring to a boil, then cook on the lowest heat for 15 minutes and let it stand covered while the vegetables are prepared.
- 2
Whisk the gochujang, 1 tablespoon sesame oil, sugar, rice vinegar, and 2 tablespoons water into a pourable sauce and set aside.
- 3
Blanch the spinach in boiling salted water for 30 seconds, drain, and squeeze dry. Toss with a third of the garlic, 2 teaspoons of the sesame oil, the soy sauce, and a pinch of the salt.
- 4
Blanch the bean sprouts in the same water for 2 minutes, drain, and dress with another third of the garlic, 2 teaspoons sesame oil, and a pinch of salt.
- 5
Heat 1 tablespoon of the vegetable oil in a skillet over medium-high heat and cook the carrots with a pinch of salt for 3 minutes, until just bending. Set aside and repeat with the zucchini.
- 6
Add the last tablespoon of oil and cook the shiitakes for 5 minutes, until browned, then stir in the remaining garlic and sesame oil and a pinch of salt.
- 7
Fry the eggs in the same skillet until the whites are set and the yolks still run, about 3 minutes.
- 8
Divide the rice among four bowls, arrange the vegetables in separate wedges on top, add an egg to each, and scatter the sesame seeds. Serve the gochujang sauce alongside to stir in.