30 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
620 kcalCalories
30 gProtein
65 gCarbs
25 gFat
Per serving · Approximate values estimated by AI
Quick Weeknight Bibimbap
70% authentic · Korean
A simplified version of bibimbap, using pre-cooked or quickly sautéed ingredients for a faster meal without compromising on flavor.
Ingredients
Servings4
- 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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