Bibimbap Korean Rice with Mixed Vegetables

Bibimbap Korean Rice with Mixed Vegetables


  • 2 cups cooked short-grain white rice (or brown rice)
  • 1 large carrot, julienned
  • 1 small daikon radish, julienned
  • 1/2 cup mung bean sprouts
  • 1/2 cup spinach, blanched and squeezed dry
  • 4 shiitake mushrooms, stemmed and sliced
  • 1 small zucchini, julienned
  • 1 green onion, thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 2 teaspoons vegetable oil
  • 4 large eggs
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes


  • Cook the rice according to package instructions. While the rice is cooking, prepare the vegetables.
  • In a large bowl, combine the carrots, daikon radish, mung bean sprouts, spinach, shiitake mushrooms, zucchini, and green onion. Set aside.
  • In a small bowl, whisk together the gochujang, soy sauce, sugar, sesame oil, garlic, and red pepper flakes. Set aside.
  • Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 2 minutes per side. Remove from pan and set aside.
  • In another non-stick skillet, heat the remaining teaspoon of vegetable oil over high heat. Add the prepared vegetables and stir-fry for about 3-4 minutes or until crisp-tender. Season with salt and pepper to taste.
  • To serve, divide the cooked rice among four bowls. Top each serving with an equal amount of the stir-fried vegetables, a fried egg, and some sesame seeds. Drizzle each bowl with the gochujang sauce and enjoy!