Bibimbap
Total time1 hr
Prep time30 min
Cook time30 min
4.9(3)
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice, uncooked
For the sauce
- 2 tbsp gochujang
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
For the vegetables
- 2 tbsp garlic-infused oil, divided
- 2 medium carrots, peeled and cut into matchsticks
- 2 medium zucchini, cut into matchsticks
- 4 oz fresh baby spinach
- 1 cup bean sprouts
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- ½ tsp salt, plus more to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola or sunflower oil)
For serving
- 4 scallions, green tops only, thinly sliced
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Cook the rice according to package directions. When done, fluff with a fork and keep covered off the heat.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp tamari, maple syrup, 1 tbsp toasted sesame oil, and rice vinegar in a small bowl until smooth. Set aside.
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