Korean Veggie Bibimbap Bowls
This is one of those meals that just works—savory, spicy, a little sweet, and full of fresh crunch and cozy warmth all in one bowl! Bibimbap is a classic Korean rice bowl topped with a mix of sautéed and raw veggies, a fried egg, and gochujang sauce for that signature sweet heat. The runny fried egg ties everything together just wonderfully, and the result is a fast and fresh dinner bowl that’s packed with goodness and tastes SO GOOD.
This version is veggie-packed, vibrant, and totally satisfying without feeling heavy. It’s hearty enough for dinner, light enough for lunch, and endlessly flexible depending on what’s in your fridge. It’s a new one that deserves a place in your regular rotation, and I think you’re going to love it!
Ingredients
- Short-grain white rice: Traditional for bibimbap—it’s slightly sticky, which helps everything hold together when you mix the bowl. Sushi rice works well too if that’s what you have.
- Eggs
- Baby spinach
- Carrots
- Edamame
- Cucumber
- Sesame oil
- Gochujang (Korean chili paste): Spicy, slightly sweet, and full of umami—it’s the signature flavor in bibimbap and brings everything together.
- Soy sauce
- Toasted sesame seeds
- Salt, to taste
Step-by-Step Instructions for Making Korean Veggie Bibimbap Bowls
- Cook the Veggies: Start by sautéing the spinach in a little sesame oil with a pinch of salt—just until it wilts, then set it aside. In the same pan, toss in the carrots and cook for 1–2 minutes. You want them to stay crisp for a little texture. Leave the cucumber raw for freshness, and make sure your edamame is already cooked or thawed if frozen.
- Fry the Eggs: Heat a splash of oil in a pan and fry your eggs sunny-side-up. Keep the yolks runny if that’s your thing—it’s perfect for mixing into the rice.
- Build Your Bowls: Scoop cooked rice into four bowls. Top each one with small piles of spinach, carrots, cucumber, edamame, and your fried egg right in the center.
- Add Sauce & Serve: Drizzle each bowl with about a tablespoon of gochujang and a little soy sauce. Finish with a sprinkle of sesame seeds and a few drops of sesame oil. Mix everything together before digging in—it’s meant to be a big flavorful mess. Enjoy!
Tips for the Best Bibimbap Bowls
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Use a nonstick skillet – It makes frying the eggs way easier, especially if you want that perfect runny yolk without any sticking.
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Add something pickled – A spoonful of kimchi or pickled radish adds a tangy punch that cuts through the richness and adds serious flavor.
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Warm or cold? Totally up to you – You can serve this warm with freshly cooked rice and hot eggs, or keep it cool and refreshing with room temp veggies and cold rice—it’s delicious either way.
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Mix before you eat – Bibimbap is all about that big, messy mix. Stir everything together so the sauce coats every bite.
Variations to Try
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Add protein – Top it with sliced grilled chicken, tofu, bulgogi beef, or even salmon for a more filling option.
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Go grain-free – Swap the rice for cauliflower rice to make it low-carb or keto-friendly.
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Mix up the veggies – Try shredded zucchini, sautéed mushrooms, bean sprouts, or red cabbage—bibimbap is super customizable.
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Make it vegan – Skip the egg or use a tofu scramble instead, and double-check your gochujang to make sure it’s vegan-friendly.
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Spice it your way – Add extra gochujang for more heat, or tone it down with a splash of soy sauce and a drizzle of sesame oil.
Korean Veggie Bibimbap Bowls
Ingredients
- 4 cups cooked short-grain white rice
- 4 eggs
- 1 cup baby spinach
- 1 cup shredded carrots
- 1 cup edamame cooked
- 1 small cucumber thinly sliced
- 2 tbsp sesame oil
- 4 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tsp toasted sesame seeds
- Salt to taste
Instructions
Cook the Veggies
- Start by sautéing the spinach in a little sesame oil with a pinch of salt—just until it wilts, then set it aside.
- In the same pan, toss in the carrots and cook for 1–2 minutes. You want them to stay crisp for a little texture.
- Leave the cucumber raw for freshness, and make sure your edamame is already cooked or thawed if frozen.
Fry the Eggs
- Heat a splash of oil in a pan and fry your eggs sunny-side-up. Keep the yolks runny if that’s your thing—it’s perfect for mixing into the rice.
Build Your Bowls
- Scoop cooked rice into four bowls.
- Top each one with small piles of spinach, carrots, cucumber, edamame, and your fried egg right in the center.
Add Sauce & Serve
- Drizzle each bowl with about a tablespoon of gochujang and a little soy sauce.
- Finish with a sprinkle of sesame seeds and a few drops of sesame oil.
- Mix everything together before digging in—it's meant to be a big flavorful mess. Enjoy!
Bibimbap might look fancy, but it’s one of those meals that’s all about flexibility and flavor. Whether you’re keeping it simple with veggies and rice or layering it up with protein and pickles, it’s easy to make your own. Serve it warm or cold, mix it all up, and don’t be shy with that gochujang—this bowl is meant to be bold, messy, and seriously satisfying. If you try this recipe, don’t forget to tag me on Instagram @slimmingviolet!
