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Bibimbap with Gochujang Sauce

Bright gochujang heat, glossy on every bite.
A colorful bowl of rice, tofu, veggies, and a jammy egg.
Tangy, savory, and comforting with sesame-sweet finish.

dinner ⏱ 40 min 650 kcal / portion 70.0 g carbs / portion (estimated) eggsesamesoy 🔗 Original source

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Bibimbap with Gochujang Sauce
v3 · rb0e705f985 20260727Z1751 1¼ tsp sesame oil 237 ml mung bean sprout 237 ml carrot 473 ml rice 113 g shiitake mushroom 1 piece gochujang sauce sesame seed to taste sea salt to taste 🔪 thinly slice and toss cucumber slices with rice vinegar and salt 🍳 ⏱ 1 min boil bean sprouts, then drain and set aside 🍳 ⏱ 1-2 min cook carrots with sesame oil and salt, then set aside 🍳 cook spinach with tamari for 30 seconds, then squeeze out excess water 🌀 mix gochujang sauce 🍽 assemble bowls with rice and vegetables 🍽 top with fried egg or baked tofu add sautéed shiitake mushrooms if using 🍽 sprinkle with sesame seeds and drizzle gochujang sauce 🍽 serve with kimchi and scallions if desired Bibimbap 🎉 0.5 pieces cucumber ½ tsp rice vinegar 946 ml spinach ½ tsp tamari 2 pieces egg 237 ml tofu kimchi to taste scallion to taste cucumber, rice vinegar ⅓ tsp ¾ tsp spinach, tamari egg, tofu shiitake mushroom sesame seed kimchi, scallion
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Preparation steps

  1. thinly slice and toss cucumber slices with rice vinegar and salt
  2. boil bean sprouts for 1 minute, then drain and set aside
  3. cook carrots with sesame oil and salt for 1 to 2 minutes, then set aside
  4. cook spinach with tamari for 30 seconds, then squeeze out excess water
  5. mix gochujang sauce
  6. assemble bowls with rice and vegetables
  7. top with fried egg or baked tofu
  8. add sautéed shiitake mushrooms if using
  9. sprinkle with sesame seeds and drizzle gochujang sauce
  10. serve with kimchi and scallions if desired

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