Quick Vegetable Bibimbap


  • 1 cup uncooked medium-grain brown rice
  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable oil
  • 1 cup carrots, cut into matchsticks
  • 2 cloves garlic, minced
  • 1 cup zucchini, cut into matchsticks
  • 1/4 pound button mushrooms, thickly sliced
  • 6 ounces fresh spinach
  • 4 green onions, sliced
  • 1/2 pound baked or fried tofu, cut into 1- to 2-inch squares
  • 1 cup cucumber, cut into matchsticks
  • 2 ounces mung bean sprouts
  • Pinch of salt
  • Pinch of ground black pepper
  • 6 large eggs


  • 1/4 cup Gochujang (Korean chili paste)
  • 2 teaspoons tamari
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame seeds


  1. Start cooking the rice according to package directions. In a small bowl, mix together all sauce ingredients.
  2. In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy.
  3. To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.

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