This delicious Korean bibimbap recipe combines rice, mushrooms, vegetables, eggs, and spicy gochujang sauce. This dish is the perfect meatless meal in a bowl.
If you don't have any leftover rice, cook it first and let it steam in the pot while preparing the rest of the ingredients.
Sauté the spinach in a dry pan at low heat. When it wilts and becomes soft (it takes about 1 minute), season with 1 tsp sesame oil and 1/2 tsp tamari. Set aside.
Shred the carrots using a julienne peeler or a grater, and then lightly sauté them in 1 tsp sesame oil until softened (another 1-2 minutes). Set aside.
Thinly slice the cucumber and marinate it in a small bowl with 1/2 tsp rice vinegar and 1 tsp sesame oil. Set aside.
Heat a small pot of water and blanch the bean sprouts for 1 minute. Drain and set aside.
Slice the mushrooms and sauté them in a dry pan. Once they release their water, add the butter, 1/2 tsp tamari, and 1/2 tsp rice vinegar. Stir fry them for 1-2 minutes. Set aside.
Fry the eggs with the vegetable oil over medium-low heat until the whites are fully set (3-4 minutes).
In a small bowl, whisk the gochujang paste with maple syrup, sesame oil, and rice vinegar.
Chop the scallions.
Assemble the individual bowls. Layer the rice, mushrooms, cucumbers, bean sprouts, carrots, and spinach. Top with the fried egg. Drizzle with gochujang sauce to taste and top with the chopped scallions and sesame seeds. Serve with kimchi on the side and extra sauce if desired. Enjoy!
Video
Notes
To store: The assembled bibimbap is best enjoyed immediately. If you have any leftovers, keep them in an airtight container in the fridge for 1-2 days. Mix and reheat on the stovetop or in the microwave.