야채 비빔밥 Vegetable Bibimbap Recipe

Rinse the rice under cold water until the water runs almost clear to remove excess starch. Drain in a fine mesh sieve for 10 minutes.

Combine rinsed rice, 2 1/4 cups water and 1/4 tsp salt in a medium pot. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes, then gently fluff with a fork. Keep warm.

Prepare and portion the vegetables so you can cook them separately: wash spinach and trim stems; julienne carrot; cut zucchini into thin half-moons or matchsticks; slice mushrooms; rinse bean sprouts and drain; julienne cucumber if using; slice scallions.

Divide the vegetables into separate small bowls so each type can be seasoned/cooked individually. This keeps colors and textures distinct for the bibimbap presentation.

Make a small seasoning mix for finishing: combine 2 tsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, a pinch of salt and a pinch of black pepper in a small bowl. This will be used for spinach and bean sprouts.

Spinach (Sigeumchi Namul)

Bring a pot of water to a boil. Add the spinach and blanch for 20–30 seconds until wilted. Drain and immediately rinse under cold water to stop cooking. Squeeze out excess water, roughly chop, then toss with 1 tsp soy sauce, 1/2 tsp sesame oil, a pinch of salt, and 1/2 clove minced garlic. Set aside.

Bean sprouts (Kongnamul Muchim)

Bring the same pot of water to a boil and blanch the bean sprouts for 1–2 minutes until slightly tender but still crisp. Drain and cool. Toss with 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 clove minced garlic, and a pinch of salt. Set aside.

Carrot

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add julienned carrots and sauté for 2–3 minutes until tender-crisp. Add 1/2 tsp soy sauce and a pinch of sugar, stir once, then remove from pan. Set aside.

Zucchini

Wipe the skillet and add 1 tablespoon oil. Sauté zucchini over medium heat for 2–3 minutes until just softened. Season with 1/2 tsp soy sauce and a pinch of salt. Remove and set aside.

Mushrooms

Add 1 tablespoon oil to the skillet and sauté sliced mushrooms with 1 clove minced garlic until browned, about 3–4 minutes. Season with 1 tsp soy sauce and a pinch of black pepper. Remove and set aside.

Optional cucumber

If using cucumber, briefly toss julienned cucumber with a pinch of salt and 1/2 tsp rice vinegar; drain excess liquid and set aside for a fresh, crunchy element.

Make the bibimbap sauce by whisking together 3 tbsp gochujang, 1 tsp sesame oil, 1 tsp sugar (or honey), 1 tsp rice vinegar, 1 tbsp water to loosen, and 1/2 tsp toasted sesame seeds. Taste and adjust: add more sugar for sweetness or a little more water to thin.

If using eggs or tofu, cook now: for eggs, heat 1 tsp oil in a nonstick pan and fry to desired doneness (sunny-side-up preferred). For tofu, slice firm tofu, pat dry, season lightly with salt, and pan-fry in 1 tbsp oil until golden on both sides.

Divide the warm rice among 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings; recipe yields enough for 4). Using a spoon, make a slight well in the center of each bowl.

Artfully arrange small mounds of spinach, bean sprouts, carrots, zucchini, mushrooms, cucumber (if using), and tofu (if using) around the rice so each vegetable is distinct and colorful. Place the fried egg on top or to the side. Sprinkle sliced scallions, toasted sesame seeds, and nori strips over the bowls.

Serve each bowl with 3/4–1 tbsp of the gochujang sauce (or to taste) on the side. To eat, mix everything thoroughly so the sauce coats the rice and vegetables. Adjust sesame oil or soy sauce to taste.