MIXED RICE WITH VEGETABLES

MIXED RICE WITH VEGETABLES

Dive into the aromatic world of Korean Mixed Rice with Vegetables. Every bite is a testament to Korea's rich culinary heritage. Loved the recipe? Don't keep it a secret! Share with friends and family, and don't forget to subscribe for more delicacies.

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Course: Rice

Cuisine: Korea

Keyword: MIXED RICE WITH VEGETABLES

CookingStyle: Blending

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: people

Calories: 298kcal

Author: Nazia Cooks

Cost: $30

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Equipment

1 medium bowl

1 small bowl

1 medium skillet

4 large bowls

Ingredients

For the sauce

3 tablespoons gochujang or gluten-free gochujang
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons sesame seeds
1 teaspoon toasted sesame oil

For the mixed rice

Salt
1 1/2 cups baby spinach, parboiled and squeezed of excess liquid
4 tablespoons plus 1⁄2 teaspoon toasted sesame oil, divided
1 tablespoon sesame seeds
1 1/2 cups bean sprouts, parboiled and squeezed of excess liquid
1 medium carrot, cut into matchsticks
4 shiitake mushrooms, thinly sliced
1 medium zucchini, thinly sliced
5 cups cooked rice
4 eggs, fried sunny-side up
2 tablespoons sesame oil, for serving

Instructions

TO MAKE THE SAUCE

In a small bowl, stir together the gochujang, mirin, sugar, sesame seeds, and sesame oil. Mix well and set aside.

TO MAKE THE MIXED RICE

In a medium bowl, prepare a saltwater bath by adding 3 tablespoons of salt to 2 cups of ice water. Immerse the cucumber slices in the bath for 20 minutes and then drain. Squeeze out excess water with your hands.
In a small bowl, season the spinach with 2 teaspoons of the sesame oil, 1 teaspoon salt, and a 1⁄4 teaspoon of the sesame seeds. Set aside.
In a small bowl, season the bean sprouts with 11⁄2 teaspoons of the sesame oil and 1 teaspoon salt. Set aside.
In a medium skillet over medium heat, heat 1 teaspoon of the sesame oil. Add the carrots and a dash of salt, and sauté 1 to 2 minutes, until the carrots are crisp-tender. Remove the carrots and set aside.
Add another teaspoon of the sesame oil to the skillet. Add the mushrooms and a dash of salt, and sauté the mushrooms for 1 to 2 minutes until tender. Remove the mushrooms and set aside.
Add another teaspoon of the sesame oil to the skillet. Add the zucchini and a dash of salt, and sauté the zucchini for 1 to 2 minutes, until the slices are crisp-tender. Remove the zucchini and set aside.
Divide the cooked rice in 4 large bowls and arrange the vegetables on top.
Place an egg on top of the vegetables and rice.
Garnish each egg with a pinch of sesame seeds.
Serve with the sauce and remaining sesame oil.
To eat, drizzle the bibimbap sauce and 1⁄2 tablespoon sesame oil over the vegetables and egg, and mix everything together with a spoon.

Video

Notes

VARIATION TIP: Bibimbap is also tasty when topped with side dishes like Seasoned Radish Strips (see here), chopped kimchi (any kimchi variety would do), and shredded Korean roasted laver seaweed (gim).
VARIATION TIP: To make dolsot bibimbap, spread sesame oil over the inside of large earthenware bowls (see here to read about dolsot bowls), place the rice inside with vegetables on top, and then heat the bowls on the stove over high heat until the rice begins to make crackling sounds. Top the vegetables with the eggs, remove from the heat, and serve immediately

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.