Quick Weeknight Bibimbap

Name: Quick Weeknight Bibimbap
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 4 cups Cooked rice; 1 cup Pre-shredded carrots; 1 cup Frozen spinach; 1 cup Sliced mushrooms; 8 oz Tofu or cooked chicken; 4 large Eggs; 4 tbsp Gochujang (Korean chili paste); 2 tbsp Soy sauce; 2 tbsp Sesame oil; 1 tsp Garlic powder; 1 tsp Sugar; 1 tbsp Toasted sesame seeds; to taste Salt; to taste Black pepper; for cooking Vegetable oil

70% authentic · Korean

A simplified version of bibimbap, using pre-cooked or quickly sautéed ingredients for a faster meal without compromising on flavor.

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Ingredients

Cooked rice4 cups
Pre-shredded carrots1 cup
Frozen spinach1 cup
Sliced mushrooms1 cup
Tofu or cooked chicken8 oz
Eggs4 large
Gochujang (Korean chili paste)4 tbsp
Soy sauce2 tbsp
Sesame oil2 tbsp
Garlic powder1 tsp
Sugar1 tsp
Toasted sesame seeds1 tbsp
Saltto taste
Black pepperto taste
Vegetable oilfor cooking

Steps

1
Sauté vegetables: Quickly sauté carrots, spinach (thawed and squeezed), and mushrooms with a little oil, garlic powder, salt, and pepper.
2
Prepare protein: Pan-fry tofu until golden or use leftover cooked chicken.
3
Fry eggs: Fry eggs sunny-side up.
4
Assemble: Divide cooked rice into bowls. Top with sautéed vegetables, protein, and a fried egg.
5
Make sauce: Mix gochujang, soy sauce, sesame oil, sugar, and sesame seeds.
6
Serve: Drizzle sauce over the bibimbap and mix before eating.

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