Ingredients:

  • 2 cups (400g) short-grain rice, rinsed well
  • 2 ½ cups (600ml) water
  • 1 tablespoon (15ml) sesame oil
  • 1 medium carrot, julienned (about 1 cup/100g)
  • 1 medium zucchini, julienned (about 1 cup/100g)
  • 8 oz (225g) shiitake mushrooms, stemmed and sliced
  • 1 cup (100g) fresh spinach, washed
  • 1 cup (100g) bean sprouts, rinsed
  • 1 red bell pepper, julienned (about 1 cup/100g)
  • Pinch of salt
  • Pinch of black pepper
  • 2 tablespoons (30ml) gochujang (Korean chili paste)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) honey or maple syrup (for vegan option)
  • 1 teaspoon (5ml) minced garlic
  • 1 teaspoon (5ml) sesame seeds
  • ½ teaspoon (2.5ml) gochugaru (Korean chili flakes, optional, for extra heat)
  • 1 tablespoon (15ml) water
  • 4 large eggs (optional, can be omitted for vegan version)
  • 2 tablespoons (30ml) vegetable oil, for frying eggs
  • Sesame seeds, for garnish
  • Kimchi (optional, for serving)
  • Seaweed snacks (optional, for serving)

Instructions:

  1. Cook the Rice: Prepare the rice according to package directions or using your preferred method (rice cooker, stovetop). Fluff with a fork and keep warm.
  2. Prepare the Vegetables: Julienne or slice all the vegetables.
  3. Sauté/Blanch the Vegetables: In separate batches, sauté or blanch each vegetable (carrot, zucchini, mushrooms, spinach, bean sprouts, red pepper) with a touch of sesame oil, salt, and pepper until tender-crisp.
  4. Make the Gochujang Sauce: Whisk together all the gochujang sauce ingredients in a small bowl until well combined.
  5. Fry the Eggs (Optional): Fry the eggs in vegetable oil until the whites are set and the yolks are still runny (over easy).
  6. Assemble the Bibimbap: Divide the cooked rice among 4 bowls. Arrange the prepared vegetables artfully on top of the rice.
  7. Add the Egg (Optional): Place a fried egg on top of each bowl.
  8. Drizzle with Sauce: Drizzle generously with gochujang sauce.
  9. Garnish and Serve: Sprinkle with sesame seeds and serve immediately. Offer kimchi and seaweed snacks as sides, if desired.