Korean Bibimbap with Gochujang and Marinated Vegetables
A vibrant and balanced Korean rice dish
This Korean classic features warm rice topped with fresh and marinated vegetables, and crowned with a sunny egg and spicy gochujang sauce.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Rice
For the Marinated Vegetables
For the Gochujang Sauce
For the Toppings
Preparation
Marinating the Vegetables
Combine marinade
In a bowl, combine soy sauce, sesame oil, and sesame seeds.
Add vegetables
Add carrots, cucumber, and spinach to the marinade, mixing well.
Marinate
Allow to sit for at least 20 min.
Ensure vegetables are well-drained to avoid sogginess.
Preparing the Rice
Rinse Rice
Rinse the rice until the water runs clear.
Cook Rice
Combine rice and water in a rice cooker or pot; cook until water is absorbed and rice is fluffy.
Fluff Rice
Fluff with a fork and set aside.
Prepare rice in advance to let it cool slightly; this enhances the texture.
Cooking Process
Cooking the Eggs
Heat oil in a skillet over medium heat, cook eggs sunny-side-up until whites are set and yolks remain runny.
Heating Gochujang Sauce
In a small saucepan, gently heat gochujang sauce ingredients until combined.
Stir-frying Vegetables
Briefly stir-fry marinated vegetables for enhanced flavor.
Plating & Serving
Korean Bibimbap with Gochujang and Marinated Vegetables
Korean Bibimbap with Gochujang and Marinated Vegetables
Plating & Serving
Arrange rice in a bowl, top with marinated and stir-fried vegetables, place the egg on top, and drizzle with gochujang sauce.