Korean Bibimbap with Gochujang Sauce

A vibrant and flavorful Korean mixed rice bowl with a variety of colorful vegetables, fluffy rice, and a perfectly fried egg, all drizzled with a spicy gochujang sauce.

Prep Time

20 minutes

Total Time

50 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.01/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch

Cuisine:

British

Main Ingredient:

Eggs•Rice

Mood:

Spicy

Ingredients

Servings

4cupsCooked White Rice(Use freshly cooked short-grain rice for the best texture.)

£1.20

1cupCarrots(Julienned or thinly sliced)

£0.25

5ouncesSpinach(Fresh spinach)

£0.70

1cupShiitake Mushrooms(Sliced)

£2.00

1cupBean Sprouts(Fresh bean sprouts)

£0.60

0.5cupCucumber(Thinly sliced)

£0.40

0.5cupZucchini(Julienned or thinly sliced)

£0.45

4Eggs(For frying)

£1.20

3tablespoonsSesame Oil(Divided, for cooking vegetables and rice)

£0.40

2tablespoonsSoy Sauce(Low sodium)

£0.15

2clovesGarlic(Minced)

£0.10

1teaspoonSugar(White or brown sugar)

£0.01

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

2tablespoonsGochujang (Korean Chili Paste)(Adjust to your spice preference)

£0.30

1tablespoonRice Vinegar

£0.05

2tablespoonsSesame Seeds(For garnish)

£0.20

Total Cost

£8.04

£2.01 per serving

Instructions

1.
Prepare the rice: Cook rice according to package directions. Once cooked, fluff with a fork and mix in 1 tablespoon of sesame oil and a pinch of salt.
2.
Prepare the vegetables: Blanch the spinach in boiling water for 30 seconds, then immediately rinse with cold water. Squeeze out excess water and season with a pinch of salt, 1 teaspoon of sesame oil, and a pinch of minced garlic.
3.
Cook the carrots and zucchini: Heat 1/2 tablespoon of sesame oil in a pan over medium heat. Add the carrots and zucchini and cook for 3-4 minutes, or until slightly softened. Season with salt and pepper.
4.
Cook the mushrooms: Heat 1/2 tablespoon of sesame oil in a pan over medium heat. Add the shiitake mushrooms and cook for 5-7 minutes, or until softened and slightly browned. Season with soy sauce, salt and pepper. Add a touch of sugar.
5.
Cook the bean sprouts: Blanch the bean sprouts in boiling water for 1 minute. Drain and season with a pinch of salt and sesame oil.
6.
Prepare the cucumber: Lightly salt the sliced cucumber and let it sit for 10 minutes, then pat dry to remove excess moisture. This will keep them crisp.
7.
Fry the eggs: Fry the eggs in a pan over medium heat until the whites are set and the yolks are still runny. Season with salt and pepper.
8.
Make the gochujang sauce: In a small bowl, mix together gochujang, rice vinegar, 1 tablespoon of sesame oil, a pinch of sugar, and the remaining minced garlic. Adjust the amount of gochujang to your desired level of spiciness.
9.
Assemble the bibimbap: Divide the cooked rice among four bowls. Arrange the prepared vegetables in separate sections on top of the rice. Top each bowl with a fried egg and sprinkle with sesame seeds. Serve immediately with the gochujang sauce on the side for drizzling.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

70g

27% of RDA

Fat

22g

31% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

You can use other vegetables, such as bell peppers, kimchi, or seaweed salad.

For a vegetarian version, omit the egg or substitute with tofu.

For a vegan version, omit the egg and make sure the gochujang doesn't contain fish sauce.

Serve with a side of kimchi for an extra spicy kick.

Make sure to use fresh ingredients for the best flavor.

Cooking Equipment

Rice cooker or pot

Several frying pans or woks

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...