Korean Bibimbap Bowls
Jan 12, 2021
I'm not going to do that thing that bloggers do where I tell my whole life story before I share the recipe (because I find that to be kind of obnoxious).
BUT, I will say two things.
One - these bows are great for days where you're cleaning out the fridge and need to find something to do with those veggies that are going to go bad otherwise.
And two - first glance at this recipe might have you feeling like it's too involved (quite a few ingredients, lots of steps, etc.). That said, you can seriously simplify this if you want to. For example.. don't have gochujang? No problem, garlic chili sauce would work great also. Missing spinach but have kale instead? Great - perfect substitute.
The fun part about these kinds of recipes is that you can add more of what you like (we had left over bok choy - definitely added that in), and omit what you're not a fan of.
Let me know what you think! Enjoy :)
Ingredients:
Serves 4! Takes roughly 30 minutes.
1 tbsp. gochujang
1 tbsp. toasted sesame oil
2 tsp. reduced-sodium soy sauce
2 c. jasmine rice
2 tbsp. seasoned rice vinegar, divided
1/4 tsp. salt
2 carrots, shaved with a peeler
1/2 c. coconut oil
1 lb. assorted wild mushrooms, stemmed and sliced
5 oz. baby spinach
1 tbsp. coconut oil
4 large eggs
2 tbsp. kimchi
1 c. bean sprouts
4 radishes, thinly sliced
1 tbsp. sesame seeds
Directions:
- In a small bowl, stir together gochujang, toasted sesame oil, soy sauce, and 1 tbsp. water; set aside.
- In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat, fluff with a fork, and fold in 1 tbsp. vinegar and salt; set aside. In a bowl, combine shaved carrots and remaining tbsp. vinegar; set aside.
- Heat 1/4 cup coconut oil in a large skillet on medium-high. Add mushrooms in a single layer and cook, stirring occasionally, until well browned and caramelized, about 10 minutes; transfer to a plate.
- To same skillet, add 1 tbsp. coconut oil and spinach and cook until wilted, 3 to 5 minutes; transfer to a plate.
- Add remaining 3 tbsp. coconut oil and heat on high. Add cooked rice and use the back of a spatula to press rice firmly into pan. Cook 5 minutes, then flip rice over, breaking up some pieces but being sure to leave some large crispy pieces. Cook 5 minutes more.
- Meanwhile, heat vegetable oil in a medium skillet on medium and fry eggs to desired doneness, 3 to 4 minutes for slightly runny yolks.
- Divide rice among bowls. Top with mushrooms, spinach, carrots, kimchi, bean sprouts, and radishes. Drizzle with gochujang sauce and top with fried eggs and sesame seeds.
Bon Appetit!
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