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Flavorful Bibimbap Korean Bowl Recipe Easy Homemade with Fresh Veggies and Egg

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A vibrant and comforting Korean bibimbap bowl featuring fresh veggies, a fried egg, and a spicy gochujang sauce. Quick and easy to prepare, perfect for weeknights or gatherings.

Ingredients

Scale
  • 2 cups cooked short-grain white rice (sushi rice or medium-grain)
  • Optional: Sesame oil drizzle
  • 1 cup julienned carrots
  • 1 cup spinach, blanched and squeezed dry
  • ½ cup thinly sliced cucumber
  • ½ cup bean sprouts, blanched
  • 4 shiitake mushrooms, sliced and sautéed
  • 4 large eggs (fried sunny-side up or to your liking)
  • Optional: ½ lb ground beef or thinly sliced bulgogi beef
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar or honey
  • 2 cloves garlic, minced
  • Toasted sesame seeds for garnish
  • Optional garnishes: thinly sliced green onions, nori strips (seaweed), kimchi on the side

Instructions

  1. Rinse 1 cup short-grain rice under cold water until water runs clear. Add to a saucepan with 1¼ cups water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam for 10 minutes. Fluff with a fork and set aside. (Or use a rice cooker.)
  2. Blanch spinach and bean sprouts in boiling water for 1-2 minutes each. Drain and squeeze out excess water. Julienne carrots and thinly slice cucumber and mushrooms.
  3. Sauté mushrooms in 1 teaspoon sesame oil over medium heat for 3-4 minutes until tender and slightly golden. Season lightly with salt.
  4. In a small bowl, whisk together gochujang, soy sauce, sesame oil, sugar, and minced garlic. Adjust sweetness or spice to taste.
  5. Heat a non-stick skillet over medium heat with a touch of oil. Crack in eggs and cook sunny-side up until whites are set but yolks remain runny (2-3 minutes). For firmer yolks, cover pan briefly. Season with salt.
  6. Scoop warm rice into bowls. Arrange carrots, spinach, cucumber, bean sprouts, and mushrooms in sections on top. Place fried egg in the center.
  7. Drizzle sauce over the bowl or serve on the side. Garnish with toasted sesame seeds, green onions, and nori strips if desired. Serve immediately with kimchi or light soup.

Notes

Rinse rice well to remove excess starch for perfect sticky texture. Blanch veggies briefly to keep vibrant color and crispness. Use medium heat and non-stick pan for eggs to avoid burning. Adjust gochujang and sugar to balance spice and sweetness. Serve immediately for best texture; store components separately if making ahead.

Nutrition

Keywords: bibimbap, Korean bowl, gochujang, fresh veggies, fried egg, easy Korean recipe, healthy Korean food, homemade bibimbap

Find it online: https://flurpchef.com/flavorful-bibimbap-korean-bowl-recipe-easy-homemade-with-fresh-veggies-and-egg/