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Bibimbap Rice Bowl
Made with sticky short-grain rice flavored with soy sauce and sesame oil, this vegetarian take on a Korean-style rice bowl is topped with quick pickled veggies and a soft-cooked egg.
Prep Time:
10 minutes
Total Time:
55 minutes
Serves:
4
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Ingredients
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Instructions
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In bowl, toss together cucumber, carrots, radishes, ½ cup rice wine vinegar, and ½ tsp each salt and sugar. Let stand for at least 30 minutes; drain well.
Meanwhile, cook rice according to package directions. Toss together rice, soy sauce, sesame oil, ginger, and remaining vinegar, salt and sugar. Fold in green onions.
Divide rice among 4 bowls. Top each serving with pickled vegetables, spinach and soft-cooked egg. Sprinkle with sesame seeds. Serve with gochujang
Recipe Tips
Gochujang is Korean chili paste; sriracha or sambal oelek hot sauce can be substituted
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