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Vegetable Bibimbap

This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.

  • prep: 45 mins
    total time: 45 mins
  • servings: 4
Photography: John Kernick

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, September 2011

Reviews (7)

  • 30 May, 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.

  • 16 Jan, 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.

  • 15 Jul, 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.

  • 5 Apr, 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.

  • 5 Oct, 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.

  • 8 Sep, 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!

  • 22 Aug, 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.