Vegetable Bibimbap 야채 비빔밥 Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water, swirling and draining 3–4 times until water runs mostly clear. Drain 15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or medium pot. If using a pot, bring to a boil covered, reduce heat to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 tsp sesame oil and 1/4 tsp salt; keep warm.

Blanch spinach

Bring a medium pot of water to a boil. Add spinach and blanch 30–45 seconds until wilted. Immediately transfer to an ice bath to stop cooking; squeeze out excess water once cooled. In a bowl, toss blanched spinach with 1/2 tbsp soy sauce, 1/2 tsp sesame oil, 1/2 minced garlic clove (from the 4 cloves), and a pinch of salt. Set aside.

Cook bean sprouts

Rinse 2 cups mung bean sprouts. In a small pot, bring 1 cup water to a simmer, add bean sprouts and 1/4 tsp salt, cover, and steam 2–3 minutes until crisp-tender. Drain, toss with 1/2 tbsp sesame oil, 1/2 tsp soy sauce, and a pinch of pepper. Set aside.

Julienne and sauté carrots

Peel and julienne enough carrot to make 1 cup. Heat 1/2 tbsp vegetable oil in a skillet over medium heat. Add carrots and sauté 2–3 minutes until slightly softened but still with bite. Season with 1/2 tsp soy sauce and 1/4 tsp sugar. Remove and set aside.

Sauté zucchini

Trim and slice zucchini into thin half-moons to yield 1 cup. Heat 1/2 tbsp vegetable oil in the same skillet over medium-high. Add zucchini and sauté 2–3 minutes until tender and lightly browned. Season with 1/2 tsp soy sauce and a pinch of salt. Remove and set aside.

Sauté shiitake mushrooms

Slice fresh shiitake mushrooms to yield 1 cup. Heat 1/2 tbsp vegetable oil in the skillet; add mushrooms and 1 minced garlic clove. Sauté 3–4 minutes until browned. Add 1 tbsp soy sauce, 1/4 tsp sugar, and a pinch of pepper; cook 1 more minute. Remove and set aside.

Prepare cucumber and kimchi

Thinly slice 1/2 cup cucumber into matchsticks and toss with a pinch of salt and 1/2 tsp rice vinegar (from sauce ingredients) for 5 minutes, then drain. If using kimchi, squeeze excess juice and chop to make 1/2 cup. Set both aside.

Make vegetable seasoning mix

In a small bowl combine remaining minced garlic (about 3 cloves), remaining soy sauce (approximately 4 Tbsp), 2 tbsp sesame oil, 1 1/2 tsp sugar (total), 1/4–1/2 tsp salt and 1/4 tsp black pepper. This mixture will have been used to season some vegetables above; use the rest to adjust any veggies that need more seasoning to taste.

Garnish

Toast 1 tbsp sesame seeds in a dry pan over low heat 1–2 minutes until fragrant (or use nori strips). Slice 2 tbsp green onion on the diagonal. Keep garnishes ready.

Make sauce

In a small bowl whisk 3 tbsp gochujang with 1 tbsp sesame oil, 1 tsp rice vinegar, 1 tsp honey (or sugar) and 1 tsp water until glossy and smooth. Taste and adjust: add a little more water to thin, more vinegar for tang, or more honey for sweetness. Set aside.

Fry eggs (optional)

If using eggs, heat 1 tsp vegetable oil in a nonstick skillet over medium. Crack eggs and cook sunny-side up until whites are set but yolks still runny (about 2–3 minutes). For a near-firm yolk, cover for an additional 30–60 seconds. Season lightly with salt and pepper.

Divide warm rice among 3–4 bowls (about 1/2 to 2/3 cup cooked rice per serving depending on appetite). Arrange seasoned spinach, bean sprouts, carrots, zucchini, shiitake mushrooms, cucumber, and kimchi (if using) in separate sections on top of the rice for a classic bibimbap look.

Place the fried egg on top of each bowl (optional). Drizzle a little sesame oil around the bowl and sprinkle toasted sesame seeds and sliced green onion over all. Serve gochujang sauce on the side or place 1–2 tbsp directly on each bowl.

To eat, mix everything thoroughly so gochujang coats rice and vegetables. Adjust seasoning with extra soy sauce or sesame oil if desired.