Easy One-Pan Bibimbap Recipe | 10-minute Rice Bowl

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Using a vegetable slicer, julienne the zucchini and carrot.

Thinly slice the mushrooms.

Place a large pan over medium heat and add a drizzle of oil.

Add ½ tsp of minced garlic and cook until fragrant and slightly golden.

Add the carrots and stir to coat them in the oil. Season with a pinch of salt and ¼ tsp soy sauce.

Once the carrots are slightly softened, push them to one side of the pan.

Add the zucchini and stir to coat them in the oil. Season with a pinch of salt and ¼ tsp soy sauce.

Once the zucchini are tender-crisp, push them to another side of the pan.

Add the mushrooms and stir to coat them in the oil. Season with a pinch of salt and ¼ tsp soy sauce.

Once the mushrooms are softened, push them to the side of the pan to create a space for the egg.

Add a little more oil to the pan if needed and crack an egg into the empty space. Cook it sunny-side up, aiming for crispy edges and a runny yolk.

In a small bowl, whisk together 1 tsp gochujang, 1 tsp water, 1 tsp honey, and 1 tsp sesame oil to make the gochujang sauce.

Scoop about 1 cup of warm cooked rice into a bowl and arrange the vegetables over the rice, leaving space in the center.

Place the fried egg in the center of the vegetable ring.

Add a dollop of gochujang sauce to taste, starting with a little and adjusting for spiciness.

Sprinkle with sesame seeds for extra flavor and texture.

Before digging in, use a spoon to gently mix all the ingredients in the bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens