Spring Vegetable Bibimbap
A bright, vegetarian bibimbap of seasoned spring vegetables — spinach, bean sprouts, carrot, zucchini and mushrooms — arranged over warm rice with a fried egg and a sweet-spicy gochujang sauce. Mix everything together and dig in.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook spinach and sprouts
Bring the water with the salt to a boil. Boil the spinach for 30 seconds, lift it out and squeeze out the water, then boil the sprouts for 2 minutes and lift them out. Toss the spinach with half the sesame oil and 1 clove of garlic, and the sprouts with the rest of the sesame oil and the other clove of garlic.
- 2 liters water
- 1 tsp salt
- 200g spinach
- 200g sprouts
- 2 tsp sesame oil
- 2 cloves garlic
✅ Done when: spinach is wilted and sprouts are tender but still crisp
Fry the vegetables
Heat 1 tbsp sesame oil in a pan over medium heat. Fry the carrot, then the zucchini, then the mushrooms separately, 1-2 minutes each, adding the soy sauce to the mushrooms as they cook.
- 1 tbsp sesame oil
- 1 carrot
- 1 zucchini
- 150g mushrooms
- 2 tbsp soy sauce
✅ Done when: carrot and zucchini are tender-crisp; mushrooms are soft and lightly browned
Make the sauce
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Fry the eggs
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Assemble
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Cook spinach and sprouts
Bring the water with the salt to a boil. Boil the spinach for 30 seconds, lift it out and squeeze out the water, then boil the sprouts for 2 minutes and lift them out. Toss the spinach with half the sesame oil and 1 clove of garlic, and the sprouts with the rest of the sesame oil and the other clove of garlic.
- 2 liters water
- 1 tsp salt
- 200g spinach
- 200g sprouts
- 2 tsp sesame oil
- 2 cloves garlic
✅ Done when: spinach is wilted and sprouts are tender but still crisp
Fry the vegetables
Heat 1 tbsp sesame oil in a pan over medium heat. Fry the carrot, then the zucchini, then the mushrooms separately, 1-2 minutes each, adding the soy sauce to the mushrooms as they cook.
- 1 tbsp sesame oil
- 1 carrot
- 1 zucchini
- 150g mushrooms
- 2 tbsp soy sauce
✅ Done when: carrot and zucchini are tender-crisp; mushrooms are soft and lightly browned
Make the sauce
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Fry the eggs
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Assemble
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The Story Behind the Dish
Bibimbap — literally 'mixed rice' — has been eaten in Korea for centuries. One popular explanation is that it began as a way to use up leftover side dishes by mixing them with rice.
The city of Jeonju is the most famous home of bibimbap, and spring versions celebrate the season's tender greens and wild herbs.
⭐ Why It's Famous
Colourful, balanced and endlessly adaptable, bibimbap is a whole Korean meal in one bowl.
💡 Fun Fact
The arrangement of colours in bibimbap traditionally reflects the five Korean cardinal colours, obangsaek.
Jeonju, Korea
35.82°N, 127.15°E
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