Bibimbap Recipe

I discovered bibimbap during a rainy Sunday when all I had was leftover rice and random vegetables. Turns out, that’s exactly how this Korean dish was born – making something amazing from whatever’s on hand.

The beauty of bibimbap lies in its adaptability. Each component brings its own texture and flavor, creating this perfect harmony in a bowl. And that gochujang sauce? It ties everything together like a conductor leading an orchestra.

Don’t stress about making it look Instagram-perfect. The whole point is to mix it all up anyway – that’s literally what “bibimbap” means in Korean.

What You’ll Need

For the Base:

• 2 cups cooked short-grain white rice
• ½ English cucumber, thinly sliced
• 1 cup fresh mung bean sprouts
• 1 cup shredded carrots
• 4 cups baby spinach
• 4 ounces shiitake mushrooms (optional)

For the Seasoning:

• ½ teaspoon rice vinegar
• 1¼ teaspoons toasted sesame oil
• ½ teaspoon tamari
• Sea salt to taste

For Topping:

• 2 fried eggs (or 1 cup cubed baked tofu)
• 1 recipe Gochujang Sauce
• Sesame seeds for garnish
• Kimchi for serving (optional)
• Chopped scallions for serving (optional)

Steps

1. Start with the cucumbers: Combine sliced cucumbers with rice vinegar, ¼ teaspoon sesame oil, and a pinch of salt in a small bowl. Set aside to quick-pickle while you prep everything else.
2. Blanch the bean sprouts: Bring a pot of water to boil, drop in sprouts for exactly 1 minute. Drain immediately and set aside.
3. Cook the carrots: Heat ½ teaspoon sesame oil over medium heat. Add carrots and a pinch of salt, cooking for 1-2 minutes until slightly softened but still crisp.
4. Prepare the spinach: In the same pan, add remaining sesame oil and spinach with tamari. Toss for 30 seconds until just wilted. Remove and gently squeeze out excess water.
5. Assemble your bowls: Start with warm rice as the base. Arrange cucumber, bean sprouts, carrots, and spinach in separate sections around the bowl.
6. Top each bowl with either a fried egg or tofu, add mushrooms if using, sprinkle with sesame seeds, and drizzle generously with gochujang sauce.

Substitutions That Actually Work

• Replace mung bean sprouts with thinly sliced blanched snow peas
• Swap spinach for any tender greens like watercress or baby bok choy
• Use brown rice instead of white (just cook it a bit longer until it’s properly tender)

Making It Diabetes-Friendly

• Replace white rice with cauliflower rice (reduces carbs by 30g per serving)
• Use half the amount of gochujang sauce and thin it with unseasoned rice vinegar
• Add extra vegetables like zucchini or mushrooms to increase fiber content

Tips & Storage

• Prep all vegetables in advance and store separately in airtight containers for up to 2 days
• Cooked rice stays good in the fridge for 3-4 days – just sprinkle with water when reheating
• Keep gochujang sauce separate until serving to prevent vegetables from getting soggy
• For meal prep, store components separately and assemble just before eating