Vegetable Bibimbap
Vegetable bibimbap combines shiitake mushrooms, courgette and carrots with a fried egg and spicy gochujang sauce over rice for four servings.
TOTAL TIME
41 min
ACTIVE TIME
37 min
QUANTITY
~2.4 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/17
Ingredients0/17 gathered · 4 servings
400g
600ml
4clove
4tbsp
2tbsp
4tbsp
1tbsp
1tbsp
200g
200g
150g
2tbsp
1tsp
150g
200g
2tbsp
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 600ml | — | — | |
| 3 | | 4clove | — | — | |
| 4 | | 4tbsp | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 4tbsp | — | — | |
| 7 | | 1tbsp | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 200g | — | — | |
| 10 | | 200g | — | — | |
| 11 | | 150g | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 150g | — | — | |
| 15 | | 200g | — | — | |
| 16 | | 2tbsp | — | — | |
| 17 | | 4piece | — | — |
Tools21 items
Serveware1 item
Procedure62 steps
1 of 62
Tip the rice into the sieve.
Short-grain white rice · 400 g
⏱ 5s
ResultShort-grain white rice2 of 62
Rinse under cold running water until it runs nearly clear.
⏱ 1 min 30s
ResultRinsed short-grain rice3 of 62
Tip it into the medium saucepan.
⏱ 10s
ResultRinsed short-grain rice4 of 62
Add 600 ml of water.
Water · 600 ml⏱ 10s
ResultRice in water5 of 62
Bring to the boil.
⏱ 5 min
ResultBoiling rice6 of 62
Turn the heat to its lowest and put the lid on.
⏱ 5s
7 of 62
Cook for 15 minutes without lifting the lid.
⏱ 15 min
ResultCooked jasmine rice8 of 62
Take off the heat and leave covered for at least 10 minutes.
⏱ 10 min
ResultSteamed rice9 of 62
Lay the garlic cloves on the chopping board.
Garlic clove · 4 clove
⏱ 5s
ResultGarlic clove10 of 62
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves13 of 62
Put the gochujang in a second small bowl.
Gochujang · 4 tbsp
⏱ 10s
ResultGochujang14 of 62
Add 1 tablespoon of the soy sauce.
Soy sauce · 1 tbsp⏱ 5s
ResultGochujang and soy15 of 62
Add 1 tablespoon of the sesame oil.
Sesame oil · 1 tbsp⏱ 5s
ResultGochujang with sesame16 of 62
Add the rice vinegar.
Rice vinegar · 1 tbsp⏱ 5s
ResultGochujang with vinegar18 of 62
Lay the carrots on the board.
Carrots · 200 g⏱ 5s
ResultCarrots22 of 62
Lay the courgette on the board.
Courgette · 200 g⏱ 5s
ResultCourgette25 of 62
Lay the shiitake on the board.
Shiitake mushrooms · 150 g⏱ 5s
ResultShiitake mushrooms26 of 62
Cut off the stems and slice the caps thinly.
⏱ 1 min
ResultSliced shiitake mushrooms28 of 62
Put half a tablespoon of vegetable oil in the large frying pan over a medium-high heat.
Vegetable oil · 0.5 tbsp
⏱ 5s
ResultVegetable oil30 of 62
Add a pinch of the salt.
Salt · 0.25 tsp⏱ 5s
ResultSalted carrots31 of 62
Stir-fry for 2 minutes, until just tender.
⏱ 2 min
ResultCooked carrots33 of 62
Add another half tablespoon of oil to the pan.
Vegetable oil · 0.5 tbsp⏱ 5s
ResultVegetable oil35 of 62
Add a pinch of salt.
Salt · 0.25 tsp⏱ 5s
ResultSalted courgette36 of 62
Stir-fry for 90 seconds.
⏱ 1 min 30s
ResultCooked courgette37 of 62
Put it in its own pile on the tray.
⏱ 10s
ResultCarrot and courgette piles38 of 62
Add another half tablespoon of oil.
Vegetable oil · 0.5 tbsp⏱ 5s
ResultVegetable oil40 of 62
Add the rest of the soy sauce.
Soy sauce · 1 tbsp⏱ 5s
ResultShiitake with soy41 of 62
Stir-fry for about 3 minutes, until glossy.
⏱ 3 min
ResultGlazed shiitake43 of 62
Add another half tablespoon of oil.
Vegetable oil · 0.5 tbsp⏱ 5s
ResultVegetable oil44 of 62
Add the beansprouts.
Mung bean sprouts · 150 g⏱ 10s
ResultVegetable oil and mung bean sprouts45 of 62
Add a pinch of salt.
Salt · 0.25 tsp⏱ 5s
ResultSalted beansprouts46 of 62
Stir-fry for a minute.
⏱ 1 min
ResultCooked beansprouts48 of 62
Add 1 tablespoon of sesame oil to the pan.
Sesame oil · 1 tbsp⏱ 5s
ResultSesame oil50 of 62
Add the spinach.
Spinach · 200 g
⏱ 20s
ResultGarlic and spinach51 of 62
Add the last pinch of salt.
Salt · 0.25 tsp⏱ 5s
ResultSalted spinach52 of 62
Toss for about 90 seconds, until wilted.
⏱ 1 min 30s
ResultSeasoned spinach54 of 62
Put the sesame seeds in the small frying pan.
Sesame seeds · 2 tbsp
⏱ 5s
ResultSesame seeds55 of 62
Toast over a medium heat for about 2 minutes, swirling, until golden.
⏱ 2 min
ResultToasted sesame seeds57 of 62
Add another tablespoon of sesame oil to the frying pan over a medium heat.
Sesame oil · 1 tbsp⏱ 5s
ResultSesame oil58 of 62
Break in the eggs, spaced apart.
Egg · 4 piece⏱ 40s
ResultEggs frying59 of 62
Fry for about 3 minutes, until the whites are set and the yolks still runny. Use pasteurised eggs for runny yolks, or fry for 2 minutes more until the yolks are firm.
⏱ 3 min
ResultFried eggsused in step 6460 of 62
Take the lid off the rice and fluff it.
⏱ 20s
ResultFluffy rice61 of 62
Divide the rice between 4 deep bowls.
Into 4 equal portions
⏱ 40s
ResultRice in bowls62 of 62
Drizzle the last of the sesame oil over the rice.
Sesame oil · 1 tbsp⏱ 10s
ResultRice with sesame oilTotal Time41 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the rice into the sieve.⏱ 5sResultShort-grain white rice |
| 2 | Short-grain white ricestep 1 | | Rinse under cold running water until it runs nearly clear.⏱ 1 min 30sResultRinsed short-grain rice |
| 3 | Rinsed short-grain ricestep 2 | | Tip it into the medium saucepan.⏱ 10sResultRinsed short-grain rice |
| 4 | 600 ml | | Add 600 ml of water.⏱ 10sResultRice in water |
| 5 | — | | Bring to the boil.⏱ 5 minResultBoiling rice |
| 6 | — | | Turn the heat to its lowest and put the lid on.⏱ 5s |
| 7 | — | | Cook for 15 minutes without lifting the lid.⏱ 15 minResultCooked jasmine rice |
| 8 | — | | Take off the heat and leave covered for at least 10 minutes.⏱ 10 minResultSteamed rice |
| 9 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 10 | Garlic clovestep 9 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 11 | Peeled garlic clovesstep 10 | | Chop the garlic very finely.⏱ 45sResultMinced garlic |
| 12 | Minced garlicstep 11 | | Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 49 |
| 13 | 4 tbsp | | Put the gochujang in a second small bowl.⏱ 10sResultGochujang |
| 14 | 1 tbsp | | Add 1 tablespoon of the soy sauce.⏱ 5sResultGochujang and soy |
| 15 | 1 tbsp | | Add 1 tablespoon of the sesame oil.⏱ 5sResultGochujang with sesame |
| 16 | 1 tbsp | | Add the rice vinegar.⏱ 5sResultGochujang with vinegar |
| 17 | 1 tbsp | | Add the sugar and stir until smooth.⏱ 20sResultBibimbap sauceused in step 65 |
| 18 | 200 g | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 19 | Carrotsstep 18 |  | Peel the carrots on the chopping board⏱ 40sResultPeeled carrots |
| 20 | Peeled carrotsstep 19 | | Cut them into thin matchsticks.⏱ 2 min 30sResultJulienned carrots |
| 21 | Julienned carrotsstep 20 |  | Put them in the medium bowl.⏱ 5sResultJulienned carrotsused in step 29 |
| 22 | 200 g | | Lay the courgette on the board.⏱ 5sResultCourgette |
| 23 | Courgettestep 22 | | Cut it into thin matchsticks.⏱ 2 minResultJulienned courgette |
| 24 | Julienned courgettestep 23 | | Put them in a second medium bowl.⏱ 5sResultJulienned courgetteused in step 34 |
| 25 | 150 g | | Lay the shiitake on the board.⏱ 5sResultShiitake mushrooms |
| 26 | Shiitake mushroomsstep 25 | | Cut off the stems and slice the caps thinly.⏱ 1 minResultSliced shiitake mushrooms |
| 27 | Sliced shiitake mushroomsstep 26 | | Put them in a third medium bowl.⏱ 5sResultSliced shiitake mushroomsused in step 39 |
| 28 | 0.5 tbsp | | Put half a tablespoon of vegetable oil in the large frying pan over a medium-high heat.⏱ 5sResultVegetable oil |
| 29 | Julienned carrotsstep 21 | | Add the carrots.⏱ 10sResultCarrots in oil |
| 30 | 0.25 tsp | | Add a pinch of the salt.⏱ 5sResultSalted carrots |
| 31 | — | | Stir-fry for 2 minutes, until just tender.⏱ 2 minResultCooked carrots |
| 32 | Cooked carrotsstep 31 | | Put them in a pile on the tray.⏱ 10sResultCooked carrots |
| 33 | 0.5 tbsp | | Add another half tablespoon of oil to the pan.⏱ 5sResultVegetable oil |
| 34 | Julienned courgettestep 24 | | Add the courgette.⏱ 10sResultCourgette in oil |
| 35 | 0.25 tsp | | Add a pinch of salt.⏱ 5sResultSalted courgette |
| 36 | — | | Stir-fry for 90 seconds.⏱ 1 min 30sResultCooked courgette |
| 37 | Cooked courgettestep 36 | | Put it in its own pile on the tray.⏱ 10sResultCarrot and courgette piles |
| 38 | 0.5 tbsp | | Add another half tablespoon of oil.⏱ 5sResultVegetable oil |
| 39 | Sliced shiitake mushroomsstep 27 | | Add the shiitake.⏱ 10sResultShiitake in oil |
| 40 | 1 tbsp | | Add the rest of the soy sauce.⏱ 5sResultShiitake with soy |
| 41 | — | | Stir-fry for about 3 minutes, until glossy.⏱ 3 minResultGlazed shiitake |
| 42 | Glazed shiitakestep 41 | | Put them in their own pile.⏱ 10sResultThree vegetable piles |
| 43 | 0.5 tbsp | | Add another half tablespoon of oil.⏱ 5sResultVegetable oil |
| 44 | 150 g | | Add the beansprouts.⏱ 10sResultVegetable oil and mung bean sprouts |
| 45 | 0.25 tsp | | Add a pinch of salt.⏱ 5sResultSalted beansprouts |
| 46 | — | | Stir-fry for a minute.⏱ 1 minResultCooked beansprouts |
| 47 | Cooked beansproutsstep 46 | | Put them in their own pile.⏱ 10sResultFour vegetable piles |
| 48 | 1 tbsp | | Add 1 tablespoon of sesame oil to the pan.⏱ 5sResultSesame oil |
| 49 | Minced garlicstep 12 | | Add the garlic.⏱ 5sResultGarlic in sesame oil |
| 50 | 200 g | | Add the spinach.⏱ 20sResultGarlic and spinach |
| 51 | 0.25 tsp | | Add the last pinch of salt.⏱ 5sResultSalted spinach |
| 52 | — | | Toss for about 90 seconds, until wilted.⏱ 1 min 30sResultSeasoned spinach |
| 53 | Seasoned spinachstep 52 | | Put it in its own pile.⏱ 10sResultBibimbap vegetablesused in step 63 |
| 54 | 2 tbsp | | Put the sesame seeds in the small frying pan.⏱ 5sResultSesame seeds |
| 55 | — | | Toast over a medium heat for about 2 minutes, swirling, until golden.⏱ 2 minResultToasted sesame seeds |
| 56 | Toasted sesame seedsstep 55 | | Tip them into a third small bowl.⏱ 5sResultToasted sesame seedsused in step 66 |
| 57 | 1 tbsp | | Add another tablespoon of sesame oil to the frying pan over a medium heat.⏱ 5sResultSesame oil |
| 58 | 4 piece | | Break in the eggs, spaced apart.⏱ 40sResultEggs frying |
| 59 | — | | Fry for about 3 minutes, until the whites are set and the yolks still runny. Use pasteurised eggs for runny yolks, or fry for 2 minutes more until the yolks are firm.⏱ 3 minResultFried eggsused in step 64 |
| 60 | — | | Take the lid off the rice and fluff it.⏱ 20sResultFluffy rice |
| 61 | Fluffy ricestep 60 | | Divide the rice between 4 deep bowls. → Into 4 equal portions⏱ 40sResultRice in bowls |
| 62 | 1 tbsp | | Drizzle the last of the sesame oil over the rice.⏱ 10sResultRice with sesame oil |
| Total Time | 41 min | ||
Serving
- Arrange each vegetable in its own section around the bowls.
- Slide a fried egg into the middle of each.
- Add a spoonful of the sauce to each.
- Scatter the sesame seeds over and serve, to be mixed at the table.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 530kcal | |
| 16g | |
| 29g | |
| 5g | |
| 54g | |
| 10g | |
| 6g | |
| 1,495mg |
Ingredients0/17
Tools0/17
Recipe
Vegetable Bibimbap
Vegetable bibimbap combines shiitake mushrooms, courgette and carrots with a fried egg and spicy gochujang sauce over rice for four servings.
What you’ll doYou will cook rice by the absorption method, then prepare a gochujang sauce whilst the rice rests. In parallel, you'll stir-fry five vegetables one after another in the same pan, keeping each batch warm on a plate. Finally, you'll fry eggs in garlic-infused oil, then assemble everything in bowls with the dressed rice at the centre and vegetables arranged around it.
Serves4
Total41 min
LevelMedium
Ingredients
- Short-grain white rice400 g
- Water600 ml
- Garlic clove4 clove
- Gochujang4 tbsp
- Soy sauce2 tbsp
- Sesame oil4 tbsp
- Rice vinegar1 tbsp
- Sugar1 tbsp
- Carrots200 g
- Courgette200 g
- Shiitake mushrooms150 g
- Vegetable oil2 tbsp
- Salt1 tsp
- Mung bean sprouts150 g
- Spinach200 g
- Sesame seeds2 tbsp
- Egg4 piece
Tools
Small frying panPot lidSpoonTongsSieveGarlic bowl (small bowl)Bibimbap sauce bowl (small bowl)Sesame seeds bowl (small bowl)Saucepan lidLarge frying panChef's knifeJulienned carrots bowl (medium bowl)Julienned courgette bowl (medium bowl)Shiitake mushrooms bowl (medium bowl)SpatulaDeep bowlTrayPeelerMedium saucepanKitchen paperChopping board
Method
1
Tip the rice into the sieve.
5sSieveShort-grain white rice · 400 g
2
Rinse under cold running water until it runs nearly clear.
1 min 30sSieveShort-grain white rice · step 1
3
Tip it into the medium saucepan.
10sMedium saucepanRinsed short-grain rice · step 2
4
Add 600 ml of water.
10sMedium saucepanWater · 600 ml
5
Bring to the boil.
5 minMedium saucepan
6
Turn the heat to its lowest and put the lid on.
5sMedium saucepan, Saucepan lid
7
Cook for 15 minutes without lifting the lid.
15 minMedium saucepan
8
Take off the heat and leave covered for at least 10 minutes.
10 minMedium saucepan
9
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 4 clove
10
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 9
11
Chop the garlic very finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 10
12
Put the garlic in the small bowl.
Result · Minced garlic · used in step 49
5sGarlic bowl (small bowl)Minced garlic · step 11
13
Put the gochujang in a second small bowl.
10sBibimbap sauce bowl (small bowl)Gochujang · 4 tbsp
14
Add 1 tablespoon of the soy sauce.
5sBibimbap sauce bowl (small bowl)Soy sauce · 1 tbsp
15
Add 1 tablespoon of the sesame oil.
5sBibimbap sauce bowl (small bowl)Sesame oil · 1 tbsp
16
Add the rice vinegar.
5sBibimbap sauce bowl (small bowl)Rice vinegar · 1 tbsp
17
Add the sugar and stir until smooth.
Result · Bibimbap sauce · used in step 65
20sBibimbap sauce bowl (small bowl), SpoonSugar · 1 tbsp
18
Lay the carrots on the board.
5sChopping boardCarrots · 200 g
19
Peel the carrots on the chopping board
40sPeelerCarrots · step 18
20
Cut them into thin matchsticks.
2 min 30sChefs knifePeeled carrots · step 19
21
Put them in the medium bowl.
Result · Julienned carrots · used in step 29
5sJulienned carrots bowl (medium bowl)Julienned carrots · step 20
22
Lay the courgette on the board.
5sChopping boardCourgette · 200 g
23
Cut it into thin matchsticks.
2 minChopping board, Chefs knifeCourgette · step 22
24
Put them in a second medium bowl.
Result · Julienned courgette · used in step 34
5sJulienned courgette bowl (medium bowl)Julienned courgette · step 23
25
Lay the shiitake on the board.
5sChopping boardShiitake mushrooms · 150 g
26
Cut off the stems and slice the caps thinly.
1 minChopping board, Chefs knifeShiitake mushrooms · step 25
27
Put them in a third medium bowl.
Result · Sliced shiitake mushrooms · used in step 39
5sShiitake mushrooms bowl (medium bowl)Sliced shiitake mushrooms · step 26
28
Put half a tablespoon of vegetable oil in the large frying pan over a medium-high heat.
5sLarge frying panVegetable oil · 0.5 tbsp
29
Add the carrots.
10sLarge frying panJulienned carrots · step 21
30
Add a pinch of the salt.
5sLarge frying panSalt · 0.25 tsp
31
Stir-fry for 2 minutes, until just tender.
2 minLarge frying pan, Spatula
32
Put them in a pile on the tray.
10sTray, SpatulaCooked carrots · step 31
33
Add another half tablespoon of oil to the pan.
5sLarge frying panVegetable oil · 0.5 tbsp
34
Add the courgette.
10sLarge frying panJulienned courgette · step 24
35
Add a pinch of salt.
5sLarge frying panSalt · 0.25 tsp
36
Stir-fry for 90 seconds.
1 min 30sLarge frying pan, Spatula
37
Put it in its own pile on the tray.
10sTray, SpatulaCooked courgette · step 36
38
Add another half tablespoon of oil.
5sLarge frying panVegetable oil · 0.5 tbsp
39
Add the shiitake.
10sLarge frying panSliced shiitake mushrooms · step 27
40
Add the rest of the soy sauce.
5sLarge frying panSoy sauce · 1 tbsp
41
Stir-fry for about 3 minutes, until glossy.
3 minLarge frying pan, Spatula
42
Put them in their own pile.
10sTray, SpatulaGlazed shiitake · step 41
43
Add another half tablespoon of oil.
5sLarge frying panVegetable oil · 0.5 tbsp
44
Add the beansprouts.
10sLarge frying panMung bean sprouts · 150 g
45
Add a pinch of salt.
5sLarge frying panSalt · 0.25 tsp
46
Stir-fry for a minute.
1 minLarge frying pan, Spatula
47
Put them in their own pile.
10sTray, SpatulaCooked beansprouts · step 46
48
Add 1 tablespoon of sesame oil to the pan.
5sLarge frying panSesame oil · 1 tbsp
49
Add the garlic.
5sLarge frying panMinced garlic · step 12
50
Add the spinach.
20sLarge frying pan, TongsSpinach · 200 g
51
Add the last pinch of salt.
5sLarge frying panSalt · 0.25 tsp
52
Toss for about 90 seconds, until wilted.
1 min 30sLarge frying pan, Tongs
53
Put it in its own pile.
Result · Bibimbap vegetables · used in step 63
10sTray, TongsSeasoned spinach · step 52
54
Put the sesame seeds in the small frying pan.
5sSmall frying panSesame seeds · 2 tbsp
55
Toast over a medium heat for about 2 minutes, swirling, until golden.
2 minSmall frying pan
56
Tip them into a third small bowl.
Result · Toasted sesame seeds · used in step 66
5sSesame seeds bowl (small bowl)Toasted sesame seeds · step 55
57
Add another tablespoon of sesame oil to the frying pan over a medium heat.
5sLarge frying panSesame oil · 1 tbsp
58
Break in the eggs, spaced apart.
40sLarge frying panEgg · 4 piece
59
Fry for about 3 minutes, until the whites are set and the yolks still runny. Use pasteurised eggs for runny yolks, or fry for 2 minutes more until the yolks are firm.
Result · Fried eggs · used in step 64
3 minLarge frying pan
60
Take the lid off the rice and fluff it.
20sMedium saucepan, Pot lid, Spoon
61
Divide the rice between 4 deep bowls. → Into 4 equal portions
40sDeep bowl, SpoonFluffy rice · step 60
62
Drizzle the last of the sesame oil over the rice.
10sDeep bowlSesame oil · 1 tbsp
63
Arrange each vegetable in its own section around the bowls.
1 min 30sDeep bowl, TongsBibimbap vegetables · step 53
64
Slide a fried egg into the middle of each. → Into 4 equal portions
30sDeep bowl, SpatulaFried eggs · step 59
65
Add a spoonful of the sauce to each. → Into 4 equal portions
20sDeep bowl, SpoonBibimbap sauce · step 17
66
Scatter the sesame seeds over and serve, to be mixed at the table.
Result · Vegetable Bibimbap
10sDeep bowlToasted sesame seeds · step 56
Printed 6 October 2026