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Gallery Vegetable Bibimbap Credit: John Kernick Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 1 1/2 cups long-grain white rice 5 ounces baby spinach (5 cups) 2 1/4 teaspoons vegetable oil 3 carrots, cut into thin matchsticks 1 garlic clove, thinly sliced 4 scallions, white and green parts separated and thinly sliced 3/4 pound shiitake mushrooms, trimmed, thinly sliced 1 English cucumber, cut into thin matchsticks 2 tablespoons soy sauce 4 large eggs 4 teaspoons toasted sesame oil Sriracha sauce, for serving

Gallery Vegetable Bibimbap Credit: John Kernick

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Vegetable Bibimbap      Credit: John Kernick

Vegetable Bibimbap

Credit: John Kernick

Vegetable Bibimbap

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 4

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 cups long-grain white rice 5 ounces baby spinach (5 cups) 2 1/4 teaspoons vegetable oil 3 carrots, cut into thin matchsticks 1 garlic clove, thinly sliced 4 scallions, white and green parts separated and thinly sliced 3/4 pound shiitake mushrooms, trimmed, thinly sliced 1 English cucumber, cut into thin matchsticks 2 tablespoons soy sauce 4 large eggs 4 teaspoons toasted sesame oil Sriracha sauce, for serving

Directions

In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel.

Wipe out skillet; heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.

Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.

Reviews (7)

 Add Rating & Review     40 Ratings   5 star values:        20    4 star values:        11    3 star values:        5    2 star values:        3    1 star values:        1

Reviews (7)

Add Rating & Review     40 Ratings   5 star values:        20    4 star values:        11    3 star values:        5    2 star values:        3    1 star values:        1

Add Rating & Review

40 Ratings 5 star values: 20 4 star values: 11 3 star values: 5 2 star values: 3 1 star values: 1

40 Ratings 5 star values: 20 4 star values: 11 3 star values: 5 2 star values: 3 1 star values: 1

40 Ratings 5 star values: 20 4 star values: 11 3 star values: 5 2 star values: 3 1 star values: 1

  • 5 star values: 20 4 star values: 11 3 star values: 5 2 star values: 3 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       05/30/2013   I also used pre-shredded carrots. I subbed zucchini for the cucumbers, just personal preference. (cooked cucs? Yuck.) I used 2 cloves of garlic and some fresh ginger too and find it very flavorful. I am eating this for the 3rd night in a row and am looking forward to eating it again tomorrow night.  

Martha Stewart Member     Rating: 2 stars       01/16/2013   This recipe was super disappointing; there just wasn't any flavor. I kept adding soy and sriracha thinking there wasn't enough, but then it just tasted like soy and sriracha. The vegetables were tasteless. I wouldn't make it again.  

Martha Stewart Member     Rating: Unrated       07/15/2012   This was a really different but tasty version of a Korean classic. Tastes more like a summer salad mixed with rice, but in a delicious, Asian way. I would recommend adding matchstick strips of nori or Korean 'gim' (dried seaweed laver). They really bring out the flavor of the sauce and the vegetables.  

Martha Stewart Member     Rating: Unrated       04/05/2012   I left out the cucumber because my husband hates it. I think I'll use more vegetables, especially the spinach next time. But it was really good and fairly easy.  

Martha Stewart Member     Rating: 5 stars       10/05/2011   This is so delicious and easy to make. I didn't have long grain rice on hand so I used basmati rice instead but was still wonderful.  

Martha Stewart Member     Rating: 5 stars       09/08/2011   I'm so surprised that this hasn't been reviewed more! I enjoy ordering these at my local Korean restaurant and this is just as good - if not better - than the restaurant's. Two small changes...I served with brown rice and also served it with a side of sweet chili sauce. My other half doesn't like a lot of spicy things, but he can handle sweet! This is overall a winner and I would make this again. Ladies don't be afraid to make this, especially the vegetarians out there!  

Martha Stewart Member     Rating: Unrated       08/22/2011   Amazing flavors. A lot of chopping. I cheated with a bag of pre-shredded carrots. I made less rice. I also added more garlic and scallion and just steamed some baby spinach in a zip and steam bag.

    Martha Stewart Member

    Rating: 5 stars 05/30/2013

I also used pre-shredded carrots. I subbed zucchini for the cucumbers, just personal preference. (cooked cucs? Yuck.) I used 2 cloves of garlic and some fresh ginger too and find it very flavorful. I am eating this for the 3rd night in a row and am looking forward to eating it again tomorrow night.

Rating: 5 stars

Rating: 2 stars 01/16/2013

This recipe was super disappointing; there just wasn’t any flavor. I kept adding soy and sriracha thinking there wasn’t enough, but then it just tasted like soy and sriracha. The vegetables were tasteless. I wouldn’t make it again.

Rating: 2 stars

Rating: Unrated 07/15/2012

This was a really different but tasty version of a Korean classic. Tastes more like a summer salad mixed with rice, but in a delicious, Asian way. I would recommend adding matchstick strips of nori or Korean ‘gim’ (dried seaweed laver). They really bring out the flavor of the sauce and the vegetables.

Rating: Unrated

Rating: Unrated 04/05/2012

I left out the cucumber because my husband hates it. I think I’ll use more vegetables, especially the spinach next time. But it was really good and fairly easy.

Rating: 5 stars 10/05/2011

This is so delicious and easy to make. I didn’t have long grain rice on hand so I used basmati rice instead but was still wonderful.

Rating: 5 stars 09/08/2011

I’m so surprised that this hasn’t been reviewed more! I enjoy ordering these at my local Korean restaurant and this is just as good - if not better - than the restaurant’s. Two small changes…I served with brown rice and also served it with a side of sweet chili sauce. My other half doesn’t like a lot of spicy things, but he can handle sweet! This is overall a winner and I would make this again. Ladies don’t be afraid to make this, especially the vegetarians out there!

Rating: Unrated 08/22/2011

Amazing flavors. A lot of chopping. I cheated with a bag of pre-shredded carrots. I made less rice. I also added more garlic and scallion and just steamed some baby spinach in a zip and steam bag.

All Reviews for Vegetable Bibimbap

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Vegetable Bibimbap

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest