Gochujang Sweet Potato Bibimbap is a vibrant twist on a classic Korean dish, offering a delightful fusion of flavors. Originating from Korea, bibimbap traditionally combines rice, assorted vegetables, and a fried egg, all brought together with the spicy-sweet allure of gochujang sauce. This version features roasted sweet potatoes, adding a hearty, slightly sweet note that complements the savory elements beautifully. The dish is loved for its balance of textures and flavors, with the gochujang providing a spicy kick, while the sweet potatoes offer comfort and warmth. It’s a wholesome, satisfying meal that appeals to both traditionalists and those seeking something new and flavorful.
Gochujang Sweet Potato 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
- Sweet Potato – 2 Cups
- Gochujang – 3 Tbsp
- rice – 2 Cups
- Spinach – 1 Cup
- Carrot – 1 Piece
- Egg – 4 Piece
- Sesame Oil – 2 Tbsp
- Soy Sauce – 1 Tbsp
- Garlic – 2 Cloves
- Green Onion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
14 Grams
Total Fat
3 Grams
Saturated Fat
186 Mg
Cholesterol
600 Mg
Sodium
48 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
8 Grams
Sugars
Directions
Step 1
Preheat oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them with a tablespoon of sesame oil. Roast for 25 minutes.
Step 2
Cook rice according to package instructions. Set aside to cool slightly.
Step 3
Julienne the carrot and sauté with spinach in a pan over medium heat until soft. Add a pinch of salt.
Step 4
In a small bowl, mix gochujang, soy sauce, and minced garlic. Stir well to combine.
Step 5
Fry the eggs sunny-side up in a pan with a tablespoon of sesame oil until the whites are set.
Step 6
Assemble the bibimbap by placing rice in bowls, topping with sweet potatoes, sautéed vegetables, and a fried egg. Drizzle with gochujang sauce and garnish with sliced green onions.
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