Sometimes the simplest meals become the ones we cook most often. This easy Korean-style bibimbap uses everyday vegetables from the fridge, warm rice, and a fried egg to create a colourful and nutritious meal without complicated preparation.
I especially love making this for family meals because each ingredient is prepared separately, letting kids choose what they enjoy. Skip the spicy sauce for younger children, or add some chili sauce for a more authentic Korean-inspired flavour.
Easy Korean Bibimbap (Simple Vegetable Version)
Ingredients
主材料
Seasoning
Steps
Prepare Ingredients
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Wash spinach. Cut carrot and cucumber into strips. Slice onion and mushrooms.
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Cook Vegetables
Blanch spinach in boiling water and drain.
Boil carrot strips until slightly tender.
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Stir-fry Vegetables
Heat oil in a pan.
- Cook onions until soft
- Stir-fry mushrooms until cooked
- Quickly stir-fry cucumber for 1–2 minutes
Season lightly with salt.
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Fry Eggs
Cook sunny-side-up eggs and set aside.
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Assemble
Place warm rice in bowls.
Arrange spinach, carrots, cucumber, onions, and mushrooms over the rice.
Top with fried eggs.
Serve
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Add chili sauce for extra flavour, or enjoy plain for kids.
Cooking Tips 烹飪技巧
- Add sesame oil and sesame seeds for extra Korean flavour.
- Add meat or tofu for more protein.
- Great for using leftover vegetables.
