A fun and healthy Korean dish! Our easy Korean Bibimbap with fresh veggies, sautéed veggies, a fried egg, and spicy-sweet gochujang sauce is exotic and satisfying. Skip the restaurant and have the best Korean cuisine at home!
Necessity is the mother of invention. ~ Plato
When we first moved to Asheville 10 years ago the Asian food scene was a little sketchy… I can say that without fear of hate-mail because most of the Asian restaurants around then are no longer in business. *wink*
(Nowadays, you can find great asian cuisine around town and at our food trucks!)
I missed the multicultural flavors readily available when living in a larger city. So I decided to learn how to make authentic, or close to authentic, dishes that I loved and craved.
Over the last few years, I’ve sprinkled these dishes amongst the treats and comfort food here on ASP, because not only are they dear to my heart, they are vibrant, flavorful, and often healthy.
- Vietnamese Bun Chu Gio
- Vietnamese Banh Mi
- Korean Bulgogi
- Korean Pajun Veggie Pancakes
- Thai Fried Rice
- Thai Chicken Satay
- Thai Nam Sod Salad
- Thai Pad Ke Mao
- Chinese Hot Pots
- Chinese Pot Stickers
- and even Ethiopian Injera
- and Ethiopian Mesir Wat, although not Asian.
You should try a few of these.
Today I’m sharing a healthy favorite, Korean Bibimbap.
This Korean specialty is an all-in-one meal that includes rice, raw veggies, sautéed veggies, a fried egg, and a sweet and spicy sauce over the top.
The vegetables can be adjusted to your liking, and this vegetarian dish can definitely be beefed up by adding Korean Bulgogi to each bowl.
Korean Bibimbap offers comfort and spice on cool autumn evenings.
The key to making a great Korean Bibimbap bowl is to focus on fresh ingredients, perfectly runny eggs, and the Gochujang sauce.
Gochujang sauce can be purchased at Asian markets, as well as stores like Whole Foods. However, today we’ve elevated the Ghchujang by adding sesame oil, honey, a touch of vinegar, and sesame seeds.
This bright sticky-sweet sauce adds a bold punch of flavor to every bite of your Korean Bibimbap.
Whether you serve Korean Bibimbap vegetarian style, or with beef, you are sure to love the robust flavors and healthy crunch it provides!
For the Korean Bibimbap:
- 3 cups cooked sticky rice 1 1/4 cups dry rice
- 8 ounces loose leaf spinach or chopped kale
- 8 ounces sliced mushrooms oyster, shiitake, or cremini
- 1 cup shredded carrots
- 1 cup mung bean sprouts
- 1 bunch green onions cut into 1-inch segments
- 2 teaspoons sesame oil
- 1/4 cup vegetable broth
- 1 clove garlic minced
- 1 teaspoon sesame seeds
- 4 eggs
- Beef Bulgogi Recipe for non-vegetarian
- Salt and pepper
- Cook the rice according to package instructions and set aside.
- Place the spinach in a pot and add 1 teaspoon sesame oil, 1/4 cup broth, and 1 teaspoon sesame seeds. Salt and pepper. Then cover and bring to a simmer. If wilted, remove from heat and keep covered. If not wilted, stir and cover again for 3-4 minutes.
- Place one teaspoon of sesame oil in a nonstick skillet over medium heat. Add the sliced mushrooms and garlic. Saute for approximately 10 minutes to cook and reduce. Salt and pepper to taste. Then place the mushrooms in a bowl and cover to keep warm.
- In a small bowl, mix the ingredients for the gochujang sauce and set aside.
- Wipe out the skillet, then place back over medium heat. Fry 4 eggs (maybe 2 at a time) on both sides keeping the centers soft, 1-2 minutes per side.
- When ready to serve, place a heap of warm rice in four bowls. Arrange the wilted spinach, sautéed mushrooms, shredded carrots, bean sprouts and green onions around the rice. (If adding the Beef Bulgogi to the Bibimbap, arrange around the rice as well.) Then top with a hot fried egg and drizzle with gochujang sauce. Serve warm!
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!