Veggie Bibimbap

Veggie Bibimbap
Makes 4
Prep 15 m
Cook 45 m
Stand 10 m



  1. 1 of 5 In a medium pot, combine rice and 3 cups water. Cover pot and bring to a boil. Reduce heat and cook 45 minutes. Remove from heat and let stand 10 minutes.
  2. 2 of 5 Meanwhile, bring a separate pot of lightly salted water to a boil. Add carrots and cook 2 minutes, until just tender. Drain and toss in 1/2 tsp of the sesame oil.
  3. 3 of 5 Add 1 tsp of the vegetable oil and remaining 1/2 tsp sesame oil to a large skillet over medium-high heat. Stir in spinach and cook until just wilted, 1 to 2 minutes. Season with salt. Remove to a bowl.
  4. 4 of 5 Add remaining 2 tsp vegetable oil to skillet. Crack in eggs and fry 2 to 3 minutes each, until whites are set.
  5. 5 of 5 Divide rice among 4 bowls. Top each with one-fourth of the spinach, carrots and sprouts. Add kimchi, if using. Place 1 egg on top, sprinkle with 1 tsp sesame seeds and dollop with 2 tsp gochujang.
Nutrition Information for Veggie Bibimbap
Servings Per Recipe: 4
Per Serving: 9 g fiber, 17 g pro., 550 mg sodium, 13 g Fat, total, 185 mg chol., 2.5 g sat. fat, 71 g carb., 460 kcal cal.