Any time I eat bibimbap it takes me spinal column to the beginning clock we visited South Korea in 2013. It was our first trip overseas and we visited friends who showed us around and taught us the way of bibimbap, which means “ interracial rice ” in Korean .Let me show you my inspire take with this Easy Bibimbap with Gochujang Sauce—perfect for weeknight meals, host, and beyond !
What is Bibimbap?
Bibimbap is a traditional korean dish comprised of rice, a mix of vegetables, an egg, and sometimes kernel, much served in a hot stone bowl. It ’ s typically served with sauce, my favorite being Gochujang.
Reading: Easy Bibimbap with Gochujang Sauce
What is Gochujang?
Gochujang is a spicy-sweet korean sauce that ’ south typically made of a blend of chilies, gluey rice, salt, and fermented soybeans. Because most brands are not gluten-free I made my own vegan Gochujang recipe and have to say it ’ s quite near to the real thing ! Plus, it only requires 1 blender, 5 ingredients, and 5 minutes to prepare .
My accept on bibimbap requires just 10 ingredients to make and comes in concert quite quickly, particularly if you ’ ve already cooked your brown rice and made ( or purchased ) your Gochujang sauce .
What vegetables are in Bibimbap?
aside from cooked rice, bibimbap typically comes with a variety of cook vegetables with versatile preparations. But to keep things dim-witted for a weeknight meal, I plainly sautéed bean sprouts, park onion, carrots, zucchini, and bracing spinach in a fiddling sesame petroleum and coconut aminos ( or sub tamari or sea salt ), and topped with a sprinkle of sesame seeds .
Do you need a dolsot (hot stone bowl) for serving Bibimbap?
traditionally, bibimbap is served in a hot stone bowl called a dolsot, which allows you to assemble the bibimbap and then heat the bottom so the rice gets browned and crisp. Yum .
however, you can either skip the dolsot and use a basic serve bowl or my small hack is to stir fry your cook rice in a little sesame petroleum until crisp and embrown before serving so it gets some total crunch and texture .
Is Bibimbap vegetarian?
Depending on the ingredients in the Gochujang sauce and whether or not it ’ randomness served with meat, bibimbap can be vegetarian when served with an egg. We opted for a arrant fried egg, but besides suggest some vegan options below that are merely as delectable .
We hope you LOVE this cheer fill on bibimbap ! It ’ second :
Quick & easy to make
Colorful
Customizable
Comforting
& Delicious
This would make the perfect weeknight meal or for hosting, as it ’ s customizable with protein and vegetable top options. The Gochujang sauce international relations and security network ’ t excessively blue either, so it ’ s evening great for guests with more sensitive palates .
Need ideas for what to serve this with ? How about some Homemade Vegan Kimchi, Gochujang Stir-Fried Brussels Sprouts, or Gochujang-Spiced Cauliflower Wings ? !
If you try this recipe, let us know ! Leave a remark, rate it, and don ’ thymine forget to tag a photograph # minimalistbaker on Instagram. Cheers, friends !
Easy Bibimbap with Gochujang Sauce
A Korean-inspired dish that’s simple, healthy, and customizable depending on the season. It’s also an affordable meal and the sauce can be made ahead of time to ensure speedy future preparations! Add some homemade (or store-bought) kimchi for the ultimate feast. Just 10 ingredients required.
Print
from
votes
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
2
(Servings)
Ingredients
RICE
- 3/4 cup short-grain brown or white rice, rinsed ( soaking for 12-24 hours to speed fudge is optional* )
- 1 ½ cups water system ( if rice was soaked, reduce water by about 1/4 cup ( 60 milliliter ) as recipe is written )
- 1 pinch sea salt
VEGGIES + EGG
- 2-3 Tbsp sesame vegetable oil, DIVIDED ( toasted for more spirit, untoasted works, too* )
- 3 cups packed mix vegetables ( such as finely shred carrot, thinly sliced zucchini, or spinach )
- 1 heaping cup bean sprouts ( if you can ’ thymine witness, submarine more mix vegetables )
- 2 stalks k onion, sliced on an slant
- 2 cloves garlic, minced
- 2 Tbsp
Read more: 4 EASY AIR FRYER RECIPES – Aaron & Claire
coconut aminos, DIVIDED ( or sub tamari to taste, or sea salt )
- 2 big eggs* ( we recommend organic, pasture-raised, and as ethically sourced as possible, such as vital Farms )
FOR SERVING
- 2-4 Tbsp Korean Gochujang Sauce ( or sub boughten — look for vegan or gluten-free as needed, such as Wholly Gochujang
- Kimchi ( optional )
- Toasted or raw sesame seeds ( optional )
Instructions
-
Optional: If soaking rice, rinse, drain, and add to a mixing bowl and cover with cool water. Soak for 12 hours or overnight. For a quicker soak, cover in hot water for 1 hour. Then rinse and drain.
-
To a medium saucepan, add cooking water (if you soaked your rice, start with 1 ¼ cups water as recipe is written), rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Soaked rice generally takes less time to cook. Unsoaked rice can take up to 30 minutes or more. Keep covered and set aside.
- In the interim, train Gochujang sauce. Skip if using boughten .
- While the rice finishes cook, heat a big frying pan over medium inflame ( stainless steel or cast iron are best ). once hot, add 1 tsp of sesame petroleum or enough to just coat the pan .
-
Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of coconut aminos, tamari, or sea salt. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. We cooked the zucchini first, then carrots, green onion, bean sprouts, and spinach. Add more oil to the pan as needed between vegetables.
-
Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
-
To cook eggs (if vegan, see notes for options!), heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
- To serve, separate desired measure of rice between serving bowl ( see notes for traditional dolsot recommendations and crispy rice hacks ! ) and top with portions of cook veggies and egg .
- serve with 1-2 Tbsp Gochujang, kimchi ( optional ), and a dash of sesame seeds ( optional ). Bibimbap means “ shuffle rice, ” so once your egg and Gochujang sauce are added, use a spoon or your chopsticks to stir everything together and mix the flavors. then enjoy !
-
This dish is best fresh, but leftovers can be stored in the refrigerator up to 2 days and be reheated on the stovetop over medium heat as a stir fry. Not freezer-friendly.
Video
Notes
*Sesame oil can be found at Asian markets and most grocery stores and is fairly affordable. Its flavor really works best in this recipe and either toasted or untoasted can be used. But it can be subbed with avocado or refined coconut oil for a similar result (don’t use virgin coconut oil or the dish will taste like coconut).
*If vegan, omit the egg and sub our
*To keep this bowl grain-free, omit grains and double up on veggies or sub
*In this recipe we served the bibimbap in bowls, but you can purchase
*Nutrition information is a rough estimate calculated with equal amounts of carrot, zucchini, and spinach for the mixed vegetables, with lesser amounts of sesame oil and Gochujang sauce, and without optional ingredients.
*Recipe method adapted from the amazing *Soaking rice not included in homework time. *Sesame petroleum can be found at asian markets and most grocery stores and is fairly low-cost. Its relish in truth works best in this recipe and either toasted or untoasted can be used. But it can be subbed with avocado or refined coconut anoint for a similar result ( don ’ t use virgin coconut oil or the serve will taste like coconut )., omit the egg and sub our Crispy Baked Peanut Tofu, Quick Scrambled Tofu ( similar to the bean curd in this recipe ), or barely double up on veggies !, exclude grains and double up on veggies or sub cauliflower rice *In this recipe we served the bibimbap in lawn bowling, but you can purchase Korean-style dolsot bowling ball, which allow you to cook the bibimbap after plating to get the rice crisp on the bottom of the bowl. however, for a similar effect, plainly stir child rice in a little sesame vegetable oil in a hot pan for a few minutes, tossing occasionally, until toasty and gold embrown. *Nutrition information is a rough estimate calculated with equal amounts of carrot, zucchini, and spinach for the blend vegetables, with lesser amounts of sesame oil and Gochujang sauce, and without optional ingredients. *Recipe method acting adapted from the amaze Maangchi, and inspired by our many bowl of bibimbap while visiting South Korea
Nutrition (1 of 2 servings)
Serving:
1
Servings
Calories:
519
Carbohydrates:
73.2
g
Protein:
14.9
g
Fat:
22
g
Saturated Fat:
3.8
g
Sodium:
528
mg
Potassium:
668
mg
Fiber:
8.9
g
Sugar:
12.5
g
