Spring Vegetable Bibimbap
Photo: Nikolay Smeh / Unsplash
A bright, vegetarian bibimbap of seasoned spring vegetables — spinach, bean sprouts, carrot, zucchini and mushrooms — arranged over warm rice with a fried egg and a sweet-spicy gochujang sauce. Mix everything together and dig in.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook without limits
Every recipe unlocked, full methods included · Hands-free cooking mode with step timers
Start your free weekContinue with free accessBlanch the greens
Blanch the spinach for 30 seconds and the sprouts for 2 minutes. Squeeze the spinach dry. Season each separately with a little sesame oil, garlic and salt.
Sauté the vegetables
Sauté the carrot, zucchini and mushrooms separately in a little oil for 1–2 minutes each, seasoning the mushrooms with soy sauce. Keeping them separate keeps the colours bright.
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Assemble
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Blanch the greens
Blanch the spinach for 30 seconds and the sprouts for 2 minutes. Squeeze the spinach dry. Season each separately with a little sesame oil, garlic and salt.
Sauté the vegetables
Sauté the carrot, zucchini and mushrooms separately in a little oil for 1–2 minutes each, seasoning the mushrooms with soy sauce. Keeping them separate keeps the colours bright.
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Assemble
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Bibimbap — literally 'mixed rice' — has been eaten in Korea for centuries. One popular explanation is that it began as a way to use up leftover side dishes by mixing them with rice.
The city of Jeonju is the most famous home of bibimbap, and spring versions celebrate the season's tender greens and wild herbs.
⭐ Why It's Famous
Colourful, balanced and endlessly adaptable, bibimbap is a whole Korean meal in one bowl.
💡 Fun Fact
The arrangement of colours in bibimbap traditionally reflects the five Korean cardinal colours, obangsaek.
Jeonju, Korea
35.82°N, 127.15°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!