Easy Bibimbap with Gochujang Sauce: A Korean-Inspired Classic
Transform leftover veggies into a vibrant bowl bursting with savory, homemade flavor.
Easy Bibimbap with Gochujang Sauce
Bibimbap, which translates to “mixed rice,” is a classic Korean dish celebrated for both its vibrant appearance and customizable flavors. This easy, home-style version is inspired by traditional recipes but designed for simplicity, flexibility, and weeknight accessibility. With just 10 core ingredients and a few staple pantry items, you can enjoy a nourishing, colorful bowl featuring rice, vegetables, eggs, and a punchy gochujang sauce. Add homemade or store-bought kimchi for an authentic touch and a boost of probiotics. This meal is ideal for meal-prepping, using up leftover vegetables, or introducing friends and family to the flavors of Korean cuisine.
Why You’ll Love This Recipe
- Customizable: Use any vegetables you have on hand and adapt protein and toppings to your preference.
- Affordable: Relies on pantry staples and accessible fresh produce.
- Nourishing: Balanced with fiber-rich rice, colorful veggies, satisfying protein, and fermented garnishes.
- Meal-Prep Friendly: The sauce can be made ahead and leftovers keep well in the fridge.
- Easy to Make: Requires just 10 ingredients and minimal prep.
What is Bibimbap?
Bibimbap is a well-known Korean rice bowl that literally means “mixed rice.” It typically consists of warm rice topped with an array of sautéed vegetables (called namul), a fried or poached egg, sliced meat (optional), and finished with a signature spicy-sweet red chili sauce known as gochujang. The dish is stirred together just before eating to evenly distribute the flavors. A staple comfort food in Korean homes, bibimbap is beloved for its ability to use up leftovers and adapt to what’s in season, making it a practical and vibrant meal for all occasions.
Ingredients Overview
This version focuses on accessible, whole-food ingredients and is easily modified for gluten-free or plant-based diets. Here’s what you’ll need:
Rice
- Short-grain brown or white rice – Choose the variety you prefer; short-grain holds together well and is traditional. For a nuttier taste and added nutrition, use brown rice. Soaking rice for 12–24 hours before cooking can yield a fluffier texture and quicker cook time.
- Water – Adjust if your rice was soaked (use about 1/4 cup less water).
- Sea salt – To enhance the rice’s flavor.
Veggies + Egg
- Sesame oil – Toasted is best for authentic flavor, but any sesame oil works for sautéing and drizzling.
- Mixed vegetables (around 3 cups, packed) – Options include finely shredded carrot, thinly sliced zucchini, spinach, mushrooms, or bell pepper. This is a great chance to clear out your crisper drawer!
- Bean sprouts – Add crunch and freshness. Substitute with more vegetables if unavailable.
- Green onion – Sliced for a punch of flavor and color.
- Garlic – Two cloves, minced, to infuse the sautéed vegetables.
- Coconut aminos – Or substitute with tamari (for gluten-free) or light soy sauce. Adds savory, umami depth.
- Eggs – Large, preferably organic and pasture-raised, for richness. Omit or substitute with tofu for a vegan version.
For Serving
- Korean Gochujang Sauce – The star condiment; see directions below for a quick homemade option.
- Kimchi (optional) – Fermented cabbage adds zing, probiotic benefits, and a distinctly Korean touch.
- Toasted or raw sesame seeds (optional) – For nutty crunch and garnish.
Homemade Gochujang Sauce
Gochujang is a fermented Korean chili paste that delivers the iconic deep red color and complex, spicy-sweet flavor bibimbap is known for. You can find it at Asian grocery stores or make a quick version at home—suitable for vegetarian, vegan, and gluten-free eaters. Here’s a simple gochujang-style sauce you can prepare in advance:
Ingredients for Gochujang Sauce
- 1/3 cup chickpea miso paste (or use soy miso – ensure it’s vegan & gluten-free if needed)
- 1/4 cup maple syrup (or more to taste for sweetness)
- 1/3 cup Korean chili flakes (gochugaru; adjust to heat preference)
- 1/4 cup coconut aminos (or tamari, reducing amount as tamari is saltier)
- 4 cloves garlic, minced
- 2–4 Tbsp water (to thin to desired paste-like texture)
What others are reading
Simply blend all ingredients in a small blender or food processor, adding water gradually to achieve a smooth, thick paste. Taste and adjust for spiciness, sweetness, or umami as needed. This sauce keeps in the fridge for up to 2 weeks or can be frozen for up to 1 month.
Step-by-Step Instructions
- Cook the Rice:
- Rinse 3/4 cup short-grain rice until the water runs clear. Soak for up to 24 hours for best texture (optional).
- Add to a saucepan with 1 ½ cups water and a pinch of sea salt (reduce water if soaking was used).
- Bring to a boil, then reduce heat to low and cover. Simmer until water is absorbed and rice is tender, about 20–25 minutes. Fluff and set aside.
- Sauté the Vegetables:
- Heat 1 tablespoon sesame oil in a large skillet over medium heat.
- Add 3 cups packed mixed vegetables, a heaping cup of bean sprouts, sliced green onions, and two cloves minced garlic.
- Season with 1 tablespoon coconut aminos and sauté for 4–6 minutes, until softened but still vibrant. Transfer to a plate and keep warm.
- Cook the Eggs:
- Wipe out the skillet, return to medium heat, and add a splash more sesame oil.
- Crack two large eggs into the pan and fry to your preference (leave yolks runny for authenticity).
- Assemble:
- Divide rice between bowls. Top with sautéed vegetables, bean sprouts, and a fried egg.
- Drizzle generously with gochujang sauce and sprinkle with sesame seeds and kimchi if using.
- Serve immediately; stir everything together just before eating to experience the full flavor synergy.
Tips for the Best Bibimbap
- Vary the Vegetables: Use seasonal produce or what’s in your fridge. Try mushrooms, spinach, daikon, or cabbage for a nutritional upgrade.
- Protein Swaps: Substitute tofu, tempeh, or seitan for the egg, or add grilled meats or meat alternatives for heartier versions.
- Speed It Up: Prep the gochujang sauce in advance and use microwavable rice or day-old leftovers.
- Flavor Adjustments: Add extra chili flakes to the sauce for a spicier bowl, or finish with a drizzle of toasted sesame oil for richer aroma.
- Add Crunch: Top with toasted sesame seeds, roasted seaweed (gim), or even thinly sliced cucumber.
Substitutions and Variations
| Component | Substitution Options | Notes |
|---|---|---|
| Rice | Quinoa, cauliflower rice, or mixed grains | Adjust water and cook time as needed. |
| Egg | Pan-fried tofu, tempeh, or omit entirely | Great for vegan version; marinate tofu for added depth. |
| Sesame oil | Avocado oil, olive oil | Sesame oil adds distinctive flavor, but others work in a pinch. |
| Gochujang | Any spicy chili paste, sriracha, harissa (in moderation) | Flavors will differ; adjust for spice and sweetness. |
| Coconut aminos | Tamari, soy sauce, liquid aminos | Tamari keeps dish gluten-free; adjust salt level accordingly. |
Serving Suggestions
- Kimchi: Classic accompaniment that adds probiotics and tangy crunch.
- Seaweed: Crumbled roasted seaweed sheets or nori strips for savory notes.
- Cucumber Salad: Provides a cooling contrast to the spicy elements.
- Miso Soup: Enjoy a nourishing bowl of soup alongside your meal for a fuller spread.
Storing & Reheating
- Leftovers: Store rice, veggies, and protein separately in airtight containers in the fridge for up to 4 days. Keep sauce in a jar or bottle for easy drizzling.
- Reheat: Warm rice and vegetables in the microwave or on a skillet. Add sauce and fresh toppings just before serving to maintain textures and flavors.
- Freezing: Gochujang sauce can be frozen in small jars for up to a month; thaw as needed.
Frequently Asked Questions (FAQs)
Q: Is bibimbap gluten-free?
A: Bibimbap can easily be made gluten-free by choosing tamari or coconut aminos instead of soy sauce, and by ensuring your gochujang sauce and kimchi are gluten-free certified.
Q: Can I make bibimbap vegan?
A: Absolutely—simply omit the egg and swap in pan-fried tofu, tempeh, or legumes for protein. Use vegan gochujang sauce (homemade or store-bought).
Q: What vegetables are best for bibimbap?
A: Almost any vegetable works, but popular choices include carrot, zucchini, bean sprouts, spinach, and mushrooms. Use what you have or what’s in season for maximum flexibility.
Q: How spicy is bibimbap with gochujang sauce?
A: Gochujang is moderately spicy and slightly sweet, but you can adjust the amount of sauce or add extra red pepper flakes to tailor the heat to your preference.
Q: Can I use leftover rice?
A: Yes! Day-old rice works wonderfully for bibimbap and can even enhance the bowl’s texture, especially if you briefly crisp it in a skillet before topping.
Bonus: Video Guide
For a visual walkthrough, check out Minimalist Baker’s video demonstration on making bibimbap with gochujang sauce. This can be found on their website or YouTube channel and is a helpful resource for first-timers.
Explore More Korean-Inspired Dishes
- Crispy Baked Gochujang Tofu
- Quick Cabbage Apple Slaw
- Kimchi Fried Rice (Plant-Based)
- Gochujang Stir-Fried Brussels Sprouts
These recipes, along with bibimbap, bring bright flavors and healthy ingredients to your home kitchen in truly approachable ways.
References
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