Korean · main

Vegetable Bibimbap

Vegetable Bibimbap reads umami 5.3, sweetness 5.1 and nutty 5.1 on Palate's 0–10 flavor X-ray — a Korean main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 5.3 · Sweetness 5.1 · Nutty 5.1 · Salinity 5.0 · Richness 4.6 · Funk & Ferment 3.5 · Allium 3.4 · Heat 3.3 · Sourness 3.0 · Earthy 2.5 · Warm Spice 1.7 · Herbaceous 1.3 · Bitterness 1.2 · Fruity 0.8 · Floral 0.5

What's in it (16)

Time & effort: about 45 min (35 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 213 kcal, 7.9 g protein, 9.4 g fat, 24.3 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

  1. Combine the rinsed rice with 2 1/4 cups water and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer until all the water is absorbed, 15-18 minutes.
  2. Remove the rice from the heat and let it stand, still covered, for 10 minutes, then fluff with a fork.
  3. Meanwhile, whisk together the gochujang, soy sauce, rice vinegar, sugar, 1 tablespoon of the sesame oil, and 1 clove of the minced garlic in a small bowl until smooth; set aside as the bibimbap sauce.
  4. Bring a small pot of water to a boil and blanch the spinach until just wilted, about 30 seconds. Drain, rinse under cold water, and squeeze dry, then toss with 1 teaspoon of the sesame oil, a pinch of the salt, and 1 clove of the garlic.
  5. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Sauté the carrots until tender-crisp and lightly browned at the edges, 2-3 minutes; season with a pinch of salt and transfer to a plate.
  6. Wipe out the skillet, heat another 1 tablespoon of the vegetable oil, and sauté the zucchini until just tender and translucent at the edges, 2-3 minutes; season with a pinch of salt and transfer to the plate with the carrots.
  7. In the same skillet, heat 1 tablespoon of the vegetable oil and sauté the mushrooms with the remaining 2 cloves of garlic until deeply browned and any released liquid has evaporated, 5-6 minutes; season with a pinch of salt and transfer to the plate.
  8. Bring a small pot of water back to a boil and blanch the bean sprouts until just crisp-tender, 1-2 minutes. Drain and toss with the remaining 1 teaspoon of the sesame oil and a pinch of salt.
  9. Wipe out the skillet, heat the remaining 1 tablespoon of the vegetable oil over medium heat, and fry the eggs two at a time until the whites are fully set but the yolks are still runny, 2-3 minutes; season with a pinch of salt.
  10. Divide the rice among four bowls. Arrange the carrots, zucchini, mushrooms, spinach, and bean sprouts in separate mounds over the rice, then top each bowl with a fried egg.
  11. Drizzle each bowl with the remaining sesame oil and a sprinkle of the sesame seeds, and serve with the gochujang sauce alongside, stirring everything together at the table before eating.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.