BIBIMBAP (MIXED RICE BOWL)

BIBIMBAP (MIXED RICE BOWL)

A classic Korean comfort dish is Bibimbap (Mixed Rice Bowl), which is a vibrant and nourishing rice bowl layered with an assortment of sautéed or blanched vegetables, a soft fried egg, sesame oil and gochujang (Korean chilli paste). This simplified version is perfectly portioned for one serving, using wholesome brown rice for added fibre and essential nutrients. Each element in the bowl contributes to a balanced nutritional profile, with carrots and zucchini bringing crunch and colour, while spinach and bean sprouts offer freshness and bite. Gochujang lends a mildly spicy and umami-rich depth and the fried egg ties it all together with richness. Bibimbap is a versatile dish you can prepare ahead and customise depending on your preferences or dietary needs. With minimal effort and maximum flavour, this dish is an ideal choice for a wholesome lunch or a satisfying dinner any day of the week.

RECIPE CATEGORY

Main Course

SERVING SIZE

1

CUISINE

Korean

PREPARATION/TECHNIQUES

Pan-Fry, Steam, Stir-Fry, Prepared in Advance

OCCASION/HOLIDAY

Casual Dinner, Date Night, Summer, Back to School

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Quick & Easy, Vegetarian, Low Fat, High Fiber

DISH TYPE

Salad

INGREDIENTS

Here is a list of ingredients for Bibimbap (Mixed Rice Bowl):

• ¼ cup cooked brown rice
• 1 egg
• 1 tablespoon carrot, julienned
• 1 tablespoon zucchini, julienned
• 1 tablespoon spinach, blanched
• 1 tablespoon bean sprouts
• ½ teaspoon sesame oil
• ½ teaspoon gochujang (Korean chilli paste)

FULL NUTRITIONAL INFORMATION

• Calories: 148.6 kcal 

• Protein: 7.3 g 

• Carbohydrates: 14 g 

• Fat: 7 g 

• Fibre: 1.5 g 

• Sugar: 1.2 g 

• Sodium: 176.4 mg 

• Cholesterol: 160 mg 

• Potassium: 169.8 mg  

• IIron: 1.2 mg 

• Calcium: 37.2 mg 

• Vitamin D: 0.9 mg  

• Saturated Fat: 1.8 mg 

PREPARATION

• Prepare The Vegetables: Julienne put the carrot and zucchini into thin matchsticks. Blanch the spinach in hot water for about 30 seconds, then drain and set aside. Steam or lightly blanch the bean sprouts for 1 minute.
• Cook The Egg: In a small pan, heat a drop of oil and fry the egg sunny-side up until the white is set but the yolk remains runny. Remove and set aside.
• Heat The Rice: Warm the cooked brown rice in the microwave or on the stovetop until hot. Place it at the base of a serving bowl.
• Sauté The Vegetables: In a small non-stick skillet, drizzle a few drops of sesame oil and quickly stir-fry the carrot and zucchini for about 1 minute until just tender but still crisp.
• Assemble The Bowl: Neatly arrange the blanched spinach, sautéed carrots, zucchini and bean sprouts over the hot brown rice.
• Top With Egg And Gochujang: Place the fried egg in the centre of the bowl. Drizzle with sesame oil and spoon the gochujang over the top.
• Serve And Mix: Serve the Bibimbap hot. Just before eating, mix all the ingredients thoroughly to coat everything with the egg yolk and chilli paste.

PREP TIME

10 minutes

COOKING TIME

5 minutes

TIPS

Here are some helpful tips for Bibimbap (Mixed Rice Bowl):

• Use Day-Old Rice: Cold the cooked rice from the day before, which helps prevent a soggy bowl and speeds up preparation.
• Even Cutting: Uniformly slice vegetables for quick, even cooking and a more aesthetically pleasing bowl.
• Control The Spice: Adjust the gochujang taste. Start it with less if you’re spice sensitive and add more if you like heat.
• Egg Consistency: A runny yolk enhances the creaminess of the dish when mixed, but feel free to cook it thoroughly if preferred.
• Pre-Blanch In Batches: You can blanch vegetables ahead of time and keep them in the fridge for quick assembly later.

VARIATIONS

• Make It Vegan: Omit the egg and use tofu or mushrooms for protein. Choose vegan gochujang if it is strictly plant-based.
• Gluten-Free Option: Ensure the gochujang you use is certified gluten-free.
• Add More Veggies: Include mushrooms, cucumber, radish or bell peppers to boost nutrients and fibre.
• Boost Protein: Add marinated tofu, shredded chicken or beef bulgogi if you’re not vegetarian.
• Low Carb Alternative: Swap brown rice for cauliflower rice to reduce carbs while maintaining texture.

PREPPING AND STORAGE

• Refrigeration: Store all bibimbap components separately in airtight containers for up to 3 days. Reheat the rice and sautéed vegetables before serving.
• Freezing: Rice and sautéed vegetables can be frozen in portions for up to 1 month. Do not freeze the egg or gochujang topping; prepare those fresh.
• Meal Prep Tip: Make larger batches of rice and vegetables in advance and portion them out for quick bowls throughout the week.