Korean Veggie Bibimbap Bowls
This colorful Korean veggie bibimbap bowl is loaded with crisp veggies, rice, a fried egg, and spicy gochujang sauce. It’s fresh, flavorful, totally customizable, and easy to make for a quick lunch or dinner.
Servings: 4
Calories: 378kcal
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!
Nutrition
Calories: 378kcal | Carbohydrates: 59g | Protein: 15g | Fat: 8g