Veggie Bibimbap with Gochujang and Jammy Egg

Why You’ll Love This Recipe

• Sizzling, crispy rice with a nurungji/socarrat-like crust that crackles at the table.
• Balanced flavors: savory mushrooms, sesame spinach, sweet carrots, tangy gochujang, and a jammy egg.
• Friendly for weeknights: cook rice and prep veggies ahead, then crisp and assemble fast.
• Flexible and customizable: go spicy or mild, swap veggies, or make it fully vegan.

Grocery List

• Produce: Baby spinach, mushrooms, carrots, zucchini, mung bean sprouts, garlic, scallions, optional: kimchi, nori
• Dairy: Eggs
• Pantry: Short-grain white rice, gochujang, soy sauce or tamari, toasted sesame oil, neutral oil, rice vinegar, honey or sugar, toasted sesame seeds, kosher salt, black pepper

Full Ingredients

Rice & Crisp Layer

• Short-grain white rice: 2 cups (400 g), rinsed until water runs mostly clear
• Water: 2 1/4 cups (530 ml) for stovetop cooking
• Neutral oil (canola/avocado): 2 tbsp, divided
• Toasted sesame oil: 1 tbsp for crisping (from total below)

Vegetables (seasoned individually)

• Baby spinach: 8 oz (225 g)
• Mung bean sprouts: 2 cups (150 g)
• Mushrooms (cremini or shiitake): 8 oz (225 g), thinly sliced
• Carrots: 2 medium (about 200 g), cut into matchsticks
• Zucchini: 1 medium (about 200 g), cut into matchsticks
• Garlic: 3 cloves, minced, divided
• Soy sauce (or tamari): 2 tbsp, divided
• Toasted sesame oil: 3 tbsp total, divided
• Neutral oil for sautéing: 1–2 tsp per batch as needed
• Kosher salt and freshly ground black pepper

Gochujang Sauce

• Gochujang: 3 tbsp
• Warm water: 1–2 tbsp, to thin to a spoonable consistency
• Rice vinegar: 1 tbsp
• Soy sauce (or tamari): 1 tsp
• Honey or sugar: 1 tsp
• Toasted sesame oil: 1 tsp

Eggs & Garnishes

• Eggs: 4 large
• Ice for ice bath
• Scallions: 2, thinly sliced
• Toasted sesame seeds: 1 tbsp
• Optional: Kimchi (1/2 cup), nori slivers, extra gochujang

Step-by-Step Instructions

Step 1: Cook and dry the rice

Rinse 2 cups (400 g) short-grain rice under cold water, swishing and draining until the water runs mostly clear. Combine with 2 1/4 cups (530 ml) water in a pot. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer for 12–14 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff and spread the rice on a sheet pan for 10 minutes to let steam escape (drier rice crisps better). You can also use 6 cups day-old cooked rice from the fridge.

Step 2: Whisk the gochujang sauce

In a small bowl, whisk 3 tbsp gochujang, 1–2 tbsp warm water, 1 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp honey (or sugar), and 1 tsp sesame oil until smooth and pourable. Adjust with water to reach a thick-but-drizzly consistency. Set aside.

Step 3: Prep the vegetables

Slice mushrooms, julienne carrots and zucchini, mince the garlic, and thinly slice scallions. Keep each vegetable in its own bowl so you can season and cook them separately for the best flavor and texture.

Step 4: Blanch bean sprouts and spinach

Bring a medium pot of salted water to a boil. Blanch bean sprouts for 45 seconds; drain and rinse under cold water. Toss with 1/2 tsp sesame oil and a pinch of salt; set aside. In the same pot, blanch spinach for 30–45 seconds just until wilted; drain, rinse cold, and squeeze out excess water. Toss spinach with 1/2 tsp soy sauce, 1/2–1 tsp sesame oil, and a pinch of minced garlic. Set aside.

Step 5: Sauté the mushrooms

Heat a skillet over medium-high. Add 1 tsp neutral oil and 1 tsp sesame oil. Add mushrooms in an even layer and cook undisturbed for 3 minutes. Stir, add 1 clove minced garlic, 2 tsp soy sauce, and a pinch of black pepper; cook 2–3 minutes more until browned and glossy. Transfer to a plate.

Step 6: Sauté carrots and zucchini

In the same skillet, add 1 tsp neutral oil. Sauté carrots with a pinch of salt for 2–3 minutes until crisp-tender; transfer to a plate. Add another 1 tsp neutral oil; sauté zucchini with a pinch of salt for 2–3 minutes just until bright and tender. Finish zucchini with 1/2 tsp sesame oil. Keep vegetables warm.

Step 7: Make jammy eggs

Bring a small pot of water to a gentle boil. Lower in 4 eggs and cook for exactly 6 minutes 30 seconds for jammy yolks. Transfer to an ice bath for 5 minutes, then peel carefully. Leave whole or slice in half.

Step 8: Crisp the rice and assemble

Dolsot method (individual hot stone bowls): Preheat empty stone bowls over low heat on the stovetop for 5 minutes (or in a 425°F/220°C oven for 10 minutes). Place each bowl over medium heat and add about 1 tsp neutral oil and 1/2 tsp sesame oil, swirling to coat. Add 1 to 1 1/2 cups cooked rice per bowl and press firmly with a spoon to form an even layer. Cook 8–10 minutes until you hear a steady sizzle and the edges turn golden brown.

Cast-iron method (family-style): Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. Add 1 tbsp neutral oil and 1 tsp sesame oil. Spread 4–6 cups rice in an even layer and press firmly. Cook 6–8 minutes until the underside is deep golden and crackly.

Arrange mushrooms, carrots, zucchini, spinach, and bean sprouts in colorful sections around the rice. Top with a jammy egg, spoon over 1–2 tbsp gochujang sauce, and garnish with scallions and sesame seeds. Bring to the table sizzling and mix well so the yolk and sauce coat the crispy rice.

Pro Tips

• Day-old rice makes the crunchiest crust; if using fresh, spread it to steam off for 10–15 minutes first.
• Dry veggies = better sear. Pat mushrooms and sprouts dry before cooking/blanching.
• For dolsot, use a heat diffuser and preheat slowly to avoid thermal shock and to build an even crust.
• Do not stir the rice while it crisps. Wait for a steady sizzle and browned edges before assembly.
• Balance the sauce to taste: thin with water for mild, add extra gochujang or a pinch of gochugaru for more heat.

Variations

• Vegan: Swap the eggs for crispy tofu. Pan-sear 12 oz firm tofu in 1 tbsp neutral oil until golden; season with 1 tsp soy sauce and 1/2 tsp sesame oil.
• Whole-grain: Use short-grain brown rice. Par-cook slightly al dente and dry well; crisping may take 2–3 minutes longer.
• Kimchi bibimbap: Add 1/2 cup roughly chopped kimchi. Sauté kimchi 2–3 minutes with 1 tsp sugar until glossy; spoon over the rice.

Storage & Make-Ahead

Cook rice up to 3 days ahead and refrigerate; crisp to order. Prep and season vegetables up to 4 days in advance in separate airtight containers. Gochujang sauce keeps 2 weeks refrigerated. Jammy eggs are best within 3 days; to gently rewarm, place peeled eggs in hot tap water for 1 minute. Assemble and crisp just before serving—crunchy rice is best fresh.

Nutrition (per serving)

Approximate: 560 calories; 20 g fat; 78 g carbohydrates; 17 g protein; 6 g fiber; 970 mg sodium. Includes sauce and one egg; values will vary with exact oils and toppings.