A simple Korean bibimbap: warm rice topped with blanched spinach, sautéed carrot and shiitake, a runny fried egg, and spicy gochujang. Ready in 35 minutes.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This spring bibimbap combines fresh seasonal vegetables with classic Korean flavors, keeping things light and nourishing. It is easy to make, deeply satisfying, and perfect for a spring meal.

Ingredients

  • 4 bowls cooked rice
  • 200 g (7 oz) spinach
  • 1 carrot, julienned
  • 100 g (3.5 oz) shiitake mushrooms, sliced
  • 4 eggs
  • 4 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • Toasted sesame seeds, to taste

Instructions

  1. Blanch the spinach in boiling water for 1 minute, plunge it into ice water, then squeeze out the excess water.
  2. Heat 1 tablespoon of the sesame oil in a skillet, sauté the garlic until fragrant, then add the carrot and shiitake and stir-fry for about 5 minutes. Season with the soy sauce.
  3. In the same pan, fry the eggs until the whites are set but the yolks are still runny.
  4. Fill each bowl with rice, arrange the carrot, mushrooms, and spinach on top, add a fried egg, and spoon over the gochujang.
  5. Sprinkle with sesame seeds, mix everything together, and enjoy.

Tips

  • Adjust the amount of gochujang to your preferred spice level.
  • Leftover rice works especially well here; it has a chewier bite.

Nutrition

Calories: about 450 per serving | Protein: 15 g | Carbs: 60 g | Fat: 15 g

BibimbapKorean recipesRice bowlsSpring vegetables

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