Quick vegetarian bibimbap with edamame
20 min · 39 g protein · 567 cals / serving
Korea's mixed rice bowl, quick enough for a weeknight: warm rice under sesame spinach, bean sprouts, crisp carrot and cucumber and a pile of bright edamame, a runny fried egg on top and a sweet-spicy gochujang sauce to stir through it all.
Ingredients
- 3/4 cup cooked white rice, half a microwave pouch, short-grain if you can
- 2 cups cauliflower rice, frozen or fresh
- 2 1/2 cups edamame, frozen shelled
- 8 packed cups baby spinach
- 2 1/2 cups bean sprouts
- 1 clove garlic, grated
- 1 tsp sesame oil
- 2 tsp reduced sodium soy sauce
- 1 medium carrot, grated or in matchsticks
- 1/3 cucumber, in matchsticks
- 2 large eggs
- 1/2 tsp canola oil
Sauce
- 1 1/2 tbsp gochujang
- 2 tsp rice vinegar
- 3/4 tsp granulated sugar
- 1 tbsp water
- 1 tsp toasted sesame seeds
Steps
- Heat the rice and the cauliflower rice in the microwave as their packets say, then fork them together. Meanwhile cook the edamame in a pan of boiling water for 3 minutes, lifting them out with a slotted spoon.
- Drop the bean sprouts into the same water for 1 minute, then drain and add the spinach to the hot pan with the garlic, letting it wilt in the steam, about 1 minute. Toss the sprouts and spinach with the sesame oil and soy sauce.
- Divide the rice mixture between two wide bowls and arrange the spinach, sprouts, edamame, carrot and cucumber over it in separate piles.
- Fry the eggs in the oil in a non-stick pan over medium-high heat until the whites are set and the yolks still runny, 2–3 minutes, and slide one onto each bowl.
- Stir the gochujang, vinegar, sugar and water together, spoon it over and finish with the sesame seeds. Mix everything together at the table.
Good to know
All rice, no cauliflower?
Use 2 cups of cooked rice in all for the classic bowl, at about 58 instead of 67.
Brown rice?
Any cooked rice works; short-grain is what a Korean cook would use, and brown rice gives a nuttier, chewier bowl.
Alternative
Per
- Calories
- 80
- Protein
- (28%)
- 5 g
- Fat
- (34%)
- 3 g
- Carbohydrates
- (38%)
- 9 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 134 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1134 kcal goes into the pot and 1523 g of ingredients comes out as about 1415 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.