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Rice & bowls · Korean home cooking

Rainbow bibimbap

A colorful rice bowl with vegetables, egg and a sweet-spicy gochujang sauce.

◷ 30 min2 servings6 Let’s cook
Rainbow bibimbap
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✦ AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Wash the vegetables. Cut the carrot and zucchini into thin matchsticks, about 3–4 cm long, so they cook quickly and are easy to mix with the rice. Keep each vegetable separate.

    Wash the vegetables. Cut the carrot and zucchini into thin matchsticks, about 3–4 cm long, so they cook quickly and are easy to mix with the rice. Keep each vegetable separate.

  2. Step 2

    Step 2: Bring a small pot of water to a rolling boil. Add spinach for 30 seconds, just until bright green and wilted. Drain, cool under cold running water, and gently squeeze out the excess water. Season lightly with salt.

    Bring a small pot of water to a rolling boil. Add spinach for 30 seconds, just until bright green and wilted. Drain, cool under cold running water, and gently squeeze out the excess water. Season lightly with salt.

  3. Step 3

    Step 3: Heat half the neutral oil in a skillet over medium heat. Sauté the carrot and zucchini separately for 3–4 minutes each, stirring frequently. They should be tender but still hold their shape. Add a small pinch of salt to each.

    Heat half the neutral oil in a skillet over medium heat. Sauté the carrot and zucchini separately for 3–4 minutes each, stirring frequently. They should be tender but still hold their shape. Add a small pinch of salt to each.

  4. Step 4

    Step 4: In a small bowl, mix 2 tablespoons gochujang, 2 teaspoons sesame oil, 1 teaspoon sugar and 1 tablespoon water until smooth. Taste a tiny amount; serve the sauce separately so beginners can add it gradually.

    In a small bowl, mix 2 tablespoons gochujang, 2 teaspoons sesame oil, 1 teaspoon sugar and 1 tablespoon water until smooth. Taste a tiny amount; serve the sauce separately so beginners can add it gradually.

  5. Step 5

    Step 5: Heat the remaining neutral oil over medium heat and crack in the two eggs. Fry until the whites are fully set; leave the yolks soft as pictured, or cover the pan briefly if you prefer them firm. Lower the heat if the bottoms brown too quickly.

    Heat the remaining neutral oil over medium heat and crack in the two eggs. Fry until the whites are fully set; leave the yolks soft as pictured, or cover the pan briefly if you prefer them firm. Lower the heat if the bottoms brown too quickly.

  6. Step 6

    Step 6: Divide the 400 g warm cooked rice between two bowls. Arrange spinach, carrot and zucchini in separate sections, then add one cooked egg to each bowl. Start with a little sauce, mix everything just before eating, and add more to taste.

    Divide the 400 g warm cooked rice between two bowls. Arrange spinach, carrot and zucchini in separate sections, then add one cooked egg to each bowl. Start with a little sauce, mix everything just before eating, and add more to taste.

03 / Enjoy your meal

Finished dish

Finished dish: Rainbow bibimbap
Rainbow bibimbap
Helpful tips

Divide warm rice between two bowls. Arrange vegetables and eggs on top. Add sauce to taste and mix just before eating. Contains egg, soy and sesame; check the gochujang label for wheat.

Public recipe reference

This complete home version was written for this site using the public recipe as a reference. Open the original for another method.

Maangchi · Bibimbap ↗