Korean · Lunch or dinner

Bibimbap

Warm rice, seasoned vegetables, gochujang and runny egg.

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Bibimbap, plated, photographed from above.
Prep
30 min
Cook
25 min
Makes
4 servings
Skill
Comfortable
Heat
Medium, adjustable
Vegetarian Contains eggs Contains soy Contains sesame
Maui says

Mix the whole bowl HARD before the first bite - bibimbap means 'mixed rice'. Yolk breaks, gochujang streaks, every grain coats. That's the dish.

Ingredients

Everything below makes 4 servings.

  • 2 cupsshort-grain white ricerinsed until water runs clear
  • 5 ozbaby spinach
  • 1 largecarrotjulienned
  • 2 cupsbean sprouts
  • 4 ozshiitake mushroomsstems removed, sliced
  • 1 mediumzucchinijulienned
  • 4large eggs
  • 3 tbspgochujang
  • 2 tbspsoy sauce
  • 2 tbsptoasted sesame oil
  • 1 tbsptoasted sesame seedstoasted
  • 3garlic clovesminced
  • 2scallionsthinly sliced
  • 2 tbspneutral oil
  • 1 tspkosher salt
  • 1 tspsugar

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 631calories
  • 18gprotein
  • 93gcarbs
  • 21gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Rinse rice until water runs clear; start cooking.
  2. Julienne carrot and zucchini. Slice shiitake. Mince garlic. Slice scallions.
  3. Whisk gochujang and 1 tbsp soy and 1 tsp sesame oil and sugar and 1 tbsp water for the sauce.
1

Cook rice

Cook rice per package or rice cooker (~20 min). Keep warm.

20 min · hands off
2

Wilt spinach

Bring small pot of water to boil. Blanch spinach 30 sec, drain, squeeze dry. Toss with sesame oil, pinch salt, 1/3 of the garlic, pinch toasted sesame seeds.

3 min · hands on
3

Saute vegetables

In the large skillet over medium-high, saute each vegetable separately in neutral oil and pinch salt: bean sprouts 2 min, carrot 3 min, zucchini 3 min, shiitake 4 min with remaining garlic and soy. Set each aside in its own pile.

12 min · hands on
4

Fry eggs

Wipe skillet, add neutral oil over medium. Crack in eggs and fry sunny-side-up 2-3 min until whites set and yolks still runny.

3 min · hands on
5

Assemble

Scoop rice into 4 bowls. Arrange vegetables in spokes around the rice. Top each with a fried egg, a spoon of gochujang sauce, scallions, toasted sesame seeds, and a final drizzle of sesame oil.

3 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of fried egg Beef bulgogi

Marinate 6 oz thinly sliced ribeye in soy and sesame oil and garlic and pear 20 min, sear hot 2-3 min. Adds about 15 minutes.

Instead of fried egg Marinated tofu

Press 8 oz extra-firm tofu, cube, pan-fry in sesame oil and soy 5 min. Adds about 10 minutes.

Instead of short-grain white rice Brown rice

Brown rice takes ~45 min; start it first. Adds about 25 minutes.

Instead of short-grain white rice Quinoa

Quinoa cooks in 15 min - same window as vegetables.

What keeps

Each banchan (seasoned vegetable) keeps 3 days fridge. Cook rice fresh per meal; assemble bowls day-of.

Eggs are always fresh.

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