Bibimbap Hot Pot with Spicy Gochujang Sauce

A fun and interactive take on Bibimbap! Enjoy all the classic flavors and ingredients simmering together in a hot pot, perfect for a cozy and communal meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.48/serving

Season:

🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Eggs•Rice

Mood:

Comfort Food•Spicy

Ingredients

Servings

4cupsCooked Rice(Use day-old rice for best results)

£1.50

1cupCarrots(Julienned)

£0.30

2cupsSpinach(Lightly blanched and seasoned with sesame oil and soy sauce)

£0.75

1cupBean Sprouts(Lightly blanched and seasoned with sesame oil and soy sauce)

£0.60

1cupShiitake Mushrooms(Sliced and sautéed)

£2.50

1cupZucchini(Julienned and lightly salted to draw out moisture, then patted dry)

£0.50

4Eggs(Fried sunny-side up)

£1.20

4tablespoonsGochujang (Korean Chili Paste)(Adjust to your spice preference)

£0.50

2tablespoonsSesame Oil

£0.30

2tablespoonsSoy Sauce(Low sodium)

£0.15

1cupsWater or Vegetable Broth(Adjust to desired consistency)

2teaspoonsSesame Seeds(For garnish)

£0.10

1cupKimchi (Optional)(Chopped)

£1.50

Total Cost

£9.90

£2.48 per serving

Instructions

1.
Prepare all the vegetables: julienne the carrots and zucchini, blanch the spinach and bean sprouts, slice and sauté the mushrooms. Season each vegetable separately with a little sesame oil and soy sauce (except zucchini).
2.
Place the cooked rice evenly in the bottom of a shallow pot or hot pot.
3.
Arrange the prepared vegetables artfully on top of the rice, creating separate sections for each vegetable.
4.
In a small bowl, mix the gochujang with 1 tablespoon of sesame oil and a little water to create a slightly thinned sauce. Taste and adjust the spice level as needed.
5.
Pour the gochujang sauce over the vegetables and rice.
6.
Add 1-2 cups of water or vegetable broth to the pot, ensuring the rice is partially submerged.
7.
Bring the pot to a simmer over medium heat. Cover and cook for about 15-20 minutes, or until the vegetables are heated through and the flavors have melded together.
8.
While the hot pot is simmering, fry the eggs sunny-side up.
9.
Carefully place a fried egg on top of the vegetables in each serving section.
10.
Garnish with sesame seeds and serve hot. Encourage everyone to mix the ingredients together and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

85g

33% of RDA

Fat

25g

36% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of gochujang sauce to your preferred spice level. You can also add a little sugar or honey to the sauce for sweetness.

Feel free to add other vegetables like bell peppers, cucumbers, or radishes. You can also add tofu or thinly sliced beef for extra protein.

For a vegan version, omit the egg. You can substitute it with marinated tofu or tempeh.

If using a hot pot with a heating element, maintain a gentle simmer throughout the meal.

Serve with banchan (Korean side dishes) like kimchi, pickled radishes, and marinated cucumbers for a complete Korean dining experience.

Cooking Equipment

Stove

Shallow Pot or Hot Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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