Korean Grilled Vegetable Bibimbap

Korean · Summer · 30 min · Serves 4 · By Lesapor Test Kitchen

Bibimbap is a classic Korean dish that beautifully combines rice and vegetables with a bit of indulgence from sesame oil. This summer version brings a fresh and colorful twist, perfect for when vegetables are at their peak. The simplicity of the preparation makes it ideal for beginners, while the flavors will appeal to everyone.

Ingredients

• 2 cups cooked short-grain rice
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 2 cups spinach, blanched and drained
• 1 cup carrots, julienned
• 1 cup zucchini, sliced
• 1 cup bean sprouts
• 4 eggs
• 4 teaspoons gochujang
• Flaky sea salt, to taste
• Olive oil, for drizzling

Method

1. Cook the rice according to package instructions and keep it warm.
2. Heat a grill pan over medium heat and drizzle it with a little olive oil.
3. Grill the zucchini slices until tender, about 2 minutes per side. Set aside.
4. In the same pan, add the carrots and stir-fry for about 2 minutes until slightly tender.
5. Blanch and drain the spinach. Toss it with 1 teaspoon of soy sauce and a pinch of salt.
6. In a non-stick skillet, fry the eggs over medium heat until the whites are set but the yolks remain runny.
7. To assemble, divide the rice among four bowls. Arrange spinach, carrots, zucchini, and bean sprouts on top of the rice.
8. Top each bowl with a fried egg, a teaspoon of gochujang, and a drizzle of sesame oil.