Korean Bibimbap Power Bowl
A Korean mixed rice bowl topped with seasoned vegetables, protein, and gochujang glaze served over warm rice. Components are assembled in a bowl and mixed before eating.
Ingredients
Method
Cook rice in a rice cooker or pot according to package directions; keep warm.
Wash and trim all vegetables. Julienne the carrot, slice the zucchini into thin strips, shred the red cabbage, and slice the green onion; keep separate.
Slice or cut the protein (beef, chicken, or tofu) into thin, bite-sized pieces.
Bring a small pot of salted water to a boil, add spinach, blanch for 1 minute, drain, squeeze dry, and set aside.
Heat sesame oil in a skillet over medium-high heat. Sauté the carrot, zucchini, and red cabbage separately (or in batches) for 2–3 minutes each until just tender; season lightly with salt and pepper. Set aside in separate piles.
In the same skillet, cook the protein over medium-high heat until done (about 3–5 minutes for beef or chicken; 2–3 minutes for tofu). Season with soy sauce, salt, and pepper; set aside.
Fry the eggs in the skillet until the whites are set and the yolk remains runny, about 3 minutes.
Divide warm rice evenly between two bowls, creating a slight indent in the center.
Arrange each cooked vegetable, the seasoned protein, and spinach in distinct sections on top of the rice, radiating from the center.
Top each bowl with one fried egg, 1 tbsp toasted sesame seeds, and sliced green onion.
Drizzle 1.5 tbsp gochujang glaze over each bowl. Serve immediately with a spoon, mixing the components together just before eating.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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