Vegetarian Korean Bibimbap

Total time1 hr 10 min

Prep time30 min

Cook time40 min

5.0

(27)

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
2 ½ cups water

For the gochujang sauce

3 tbsp gochujang (korean chili paste)
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
2 cloves garlic, minced
1 tbsp water

For the beef

8 oz ground beef
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 clove garlic, minced
½ tsp black pepper

For the vegetables

6 oz fresh spinach
2 medium carrots, julienned
2 medium zucchini, julienned
4 oz shiitake mushrooms, stems removed, thinly sliced
1 cup bean sprouts
3 tbsp neutral oil, divided (such as vegetable or canola oil)
2 tsp soy sauce, divided
2 tsp sesame oil, divided
salt and pepper to taste

For the eggs

4 large eggs
1 tbsp neutral oil

For serving

2 tbsp sesame seeds, toasted (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/2 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, honey, 2 cloves minced garlic, and 1 tbsp water in a small bowl until smooth. Set aside.

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