Crispy Korean Bibimbap Bowl
Mixed rice bowl with crispy-bottomed rice, seasoned vegetables, and a swappable protein topped with gochujang glaze. Vegetables and protein are customizable, with a runny egg and toasted sesame seeds completing the dish.
Ingredients
Method
Blanch spinach in salted boiling water for 2 minutes; drain and squeeze dry. Season lightly with soy sauce and sesame oil.
Julienne or shred carrot and cucumber; set aside separately. Slice shiitake mushrooms and sauté in vegetable oil over medium-high heat until golden (about 4 minutes); season with a pinch of soy sauce.
Heat 1 tbsp oil in a skillet over medium-high heat. Season sliced or cubed protein with salt and pepper. Sear or stir-fry until cooked through (3–5 minutes for thin slices, longer for chunks). Set aside.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Spread warm rice in an even layer and cook undisturbed for 5–7 minutes until the bottom develops a golden, crispy crust. Stir gently to break up, then divide between bowls.
In the same skillet, fry eggs sunny-side up in a little oil until whites are set but yolk remains runny (about 3 minutes).
Arrange spinach, carrot, cucumber, and mushrooms in separate sections on top of crispy rice. Place cooked protein in another section and top with a fried egg.
Drizzle korean gochujang glaze over the top. Sprinkle with toasted sesame seeds and sliced green onion. Serve immediately and mix all components together before eating.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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