Mise home

South Korea · Asia

Rainbow bibimbap bowl

A vegetable-forward home version inspired by Korean bibimbap, with seasoned rice, crisp vegetables and a punchy gochujang finish.

Ingredients

  • 160 g Short-grain rice
  • 2 whole Carrots
  • 120 g Spinach
  • 120 g Mushrooms
  • 1 small Cucumber
  • 2 whole Eggs
  • 2 tsp Gochujang
  • 1 tbsp Sesame oil

How to make it

  1. Cook the rice

    Rinse rice and cook according to the package until fluffy; keep warm.

    Chef’s note: Short-grain rice gives the bowl a soft, slightly sticky base.

  2. Prepare the colors

    Cut carrots into thin matchsticks, slice cucumber and mushrooms, and rinse spinach.

    Chef’s note: Separate piles make a colorful final bowl.

  3. Season vegetables

    Blanch spinach briefly, drain well and season with a few drops of sesame oil.

    Chef’s note: Squeeze moisture from spinach gently.

  4. Sauté in batches

    Sauté carrots and mushrooms separately over medium-high heat until tender and lightly golden.

    Chef’s note: Avoid overcrowding the pan.

  5. Cook the eggs

    Fry eggs to your preferred safe doneness.

    Chef’s note: Use pasteurized eggs if serving undercooked yolks.

  6. Build and mix

    Divide rice between bowls, arrange vegetables and egg, and serve with gochujang and sesame oil.

    Chef’s note: Mix just before eating.