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Easy Korean Bibimbap

Easy Korean Bibimbap

This Easy Korean Bibimbap recipe is your go-to for a vibrant, flavorful, and incredibly satisfying meal that’s surprisingly simple to prepare. It’s perfect for busy weeknights, offering a customizable and healthy option that tastes just like restaurant-quality without the fuss.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked short-grain white rice (warm)
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon gochugaru (Korean chili flakes, optional for mild spice)
  • 1/2 ripe avocado, sliced
  • 1/4 cup shredded carrots
  • 1/4 cup julienned cucumber
  • 1/4 cup blanched or sautéed spinach, seasoned with a pinch of salt and sesame oil
  • 1/4 cup sautéed zucchini, julienned
  • 1/4 cup seasoned bean sprouts (blanched and tossed with garlic, salt, and sesame oil)
  • 1 egg, fried sunny-side up or over easy
Bibimbap Sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame seeds

Equipment

  • Serving bowls
  • Small bowls (for vegetables)
  • Small bowl (for sauce)
  • Non-stick skillet

Method
 

  1. Divide the warm cooked rice into your serving bowls. Drizzle each portion lightly with a little sesame oil and toss gently to prevent sticking and add a subtle flavor.
    1 cup cooked short-grain white rice (warm), 1 tablespoon sesame oil
  2. In small individual bowls, arrange your prepped vegetables: the sliced avocado, shredded carrots, julienned cucumber, seasoned spinach, sautéed zucchini, and seasoned bean sprouts. This colorful arrangement makes the bibimbap visually appealing.
    1/2 ripe avocado, sliced, 1/4 cup shredded carrots, 1/4 cup julienned cucumber, 1/4 cup blanched or sautéed spinach, seasoned with a pinch of salt and sesame oil, 1/4 cup sautéed zucchini, julienned, 1/4 cup seasoned bean sprouts (blanched and tossed with garlic, salt, and sesame oil)
  3. In a small bowl, whisk together all the ingredients for the bibimbap sauce: the gochujang, sesame oil, rice vinegar, honey (or maple syrup), minced garlic, and toasted sesame seeds. Taste and adjust seasoning if needed – you can add a little more honey for sweetness or vinegar for tang.
    2 tablespoons gochujang (Korean chili paste), 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds
  4. While you’re preparing the sauce, heat a non-stick skillet over medium heat with a little oil. Carefully crack the egg into the skillet and fry it until the whites are set and the yolk is still runny. This runny yolk will act as a delicious sauce binder when mixed into the bibimbap.
    1 egg, fried sunny-side up or over easy
  5. Artfully arrange each of the prepared vegetable components around the rice in the serving bowls. Aim for a colorful and balanced distribution.
    1 cup cooked short-grain white rice (warm), 1/2 ripe avocado, sliced, 1/4 cup shredded carrots, 1/4 cup julienned cucumber, 1/4 cup blanched or sautéed spinach, seasoned with a pinch of salt and sesame oil, 1/4 cup sautéed zucchini, julienned, 1/4 cup seasoned bean sprouts (blanched and tossed with garlic, salt, and sesame oil)
  6. Gently place the fried egg in the center of each bowl, right on top of the rice and vegetables. Then, drizzle your prepared bibimbap sauce generously over the entire dish. You can add more or less sauce according to your spice preference.
    1 egg, fried sunny-side up or over easy, 1 cup cooked short-grain white rice (warm), 1/2 ripe avocado, sliced, 1/4 cup shredded carrots, 1/4 cup julienned cucumber, 1/4 cup blanched or sautéed spinach, seasoned with a pinch of salt and sesame oil, 1/4 cup sautéed zucchini, julienned, 1/4 cup seasoned bean sprouts (blanched and tossed with garlic, salt, and sesame oil), 2 tablespoons gochujang (Korean chili paste), 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds
  7. Serve the Easy Korean Bibimbap immediately. Instruct your diners to mix everything together thoroughly with their spoons before eating, ensuring the runny yolk coats all the ingredients. The magic happens when all these individual components combine into a harmonious and delicious medley.

Notes

This recipe is versatile and can be adapted to suit your preferences or what you have on hand. Reheating instructions: gently reheat rice and cooked components separately. Freshness in refrigerator: 2-3 days.
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