Gochujang Mushroom Bibimbap is a vibrant Korean dish that melds hearty mushrooms with the spicy, umami-rich flavor of gochujang. This dish is a harmonious blend of textures and flavors, featuring tender mushrooms, crisp vegetables, and a perfectly fried egg, all atop a bed of steamed rice. The gochujang sauce adds a delightful kick, balancing the earthiness of the mushrooms with its spicy and slightly sweet profile. Bibimbap, meaning ‘mixed rice,’ is beloved for its versatility and the way it allows for a personalized dining experience, as each person can mix the ingredients to their preference. This vegetarian-friendly version is not only a feast for the taste buds but also a nutritionally balanced meal that is satisfying and comforting.
Gochujang Mushroom Bibimbap
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Mushrooms – 300 Grams
- rice – 2 Cups
- Carrot – 1 Piece
- Spinach – 150 Grams
- Gochujang – 3 Tbsp
- Sesame Oil – 2 Tbsp
- Soy Sauce – 2 Tbsp
- Garlic – 3 Cloves
- Eggs – 4 Piece
- Sesame Seeds – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
14 Grams
Total Fat
3 Grams
Saturated Fat
185 Mg
Cholesterol
600 Mg
Sodium
44 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Cook the rice according to package instructions and set aside.
Step 2
Slice the mushrooms and carrot into thin strips.
Step 3
Chop the garlic finely.
Step 4
In a pan, heat sesame oil over medium heat. Add garlic and sauté until fragrant. Add mushrooms and cook until tender.
Step 5
Blanch the spinach in boiling water for a minute, then drain and squeeze out excess water.
Step 6
In a small bowl, mix gochujang, soy sauce, and a little sesame oil to create the sauce.
Step 7
Fry eggs sunny-side up in a separate pan. Assemble the bibimbap by placing rice in a bowl, arranging mushrooms, carrot, spinach, and an egg on top. Drizzle with sauce and sprinkle with sesame seeds.
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