Bibimbap with vegetables and egg
Rice, pan-fried vegetables and a fried egg, seasoned with gochujang.
Active time35 min
Cooking20 min
Total40 min
Add to my week
Loading your week…
Ingredients
- 120 g carrots
- 150 g button mushrooms
- 200 g spinach
- 4 eggs
- 15 ml sesame oil
- 20 ml sunflower oil
- 30 g gochujang paste
- 320 g dry white rice
Preparation
Cook the rice according to the packet instructions, then drain.
320 g dry white rice- saucepan
- colander
Meanwhile, wash and spin dry the spinach. Peel the carrots and cut into thin batons, then clean and thinly slice the mushrooms.
120 g carrots150 g button mushrooms200 g spinach- knife
Stir-fry the carrots for 5 minutes, the mushrooms for 5 minutes and the spinach for 2 minutes, separately. Divide half the sunflower oil between these three batches and set each vegetable aside once cooked.
20 ml sunflower oil- frying pan
Fry the eggs in the remaining oil for 3 to 4 minutes until the whites are set.
4 eggs- frying pan
Divide the rice between the bowls, then add the vegetables and an egg to each bowl. Add the sesame oil and gochujang, for everyone to mix in as they eat.
15 ml sesame oil30 g gochujang paste- bowls
Allergens
- Eggs
- Gluten
- Sesame
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration