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Easy Bibimbap
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Prep Time:
30 minutes
Total Time:
30 minutes
Try this quick and simple Korean bibimbap bowl for a veggie-packed meal bursting with flavor.
Ingredients:
  • 1 1/3 cups uncooked jasmine rice
  • 2 2/3 cups water
  • 1 tablespoon olive oil
  • 1 cup fresh baby spinach leaves or frozen cut leaf spinach
  • 2 cloves garlic, finely chopped
  • 4 eggs
  • 2 to 3 carrots, shredded
  • 1 yellow bell pepper, cut into julienne strips
  • Sriracha sauce to taste
Instructions:
  • In a large saucepan, bring rice and 2 2/3 cups of water to a boil. Lower the heat, cover, and simmer for 15 to 20 minutes until the rice is tender.
  • In a small skillet over medium-high heat, sauté spinach and garlic in oil for about 5 minutes, stirring often, until garlic is tender and spinach is wilted.
  • In a large skillet, bring 2 to 3 inches of water to a boil. Lower the heat until the water is simmering. Crack each cold egg individually into a custard cup or small glass bowl. Hold the cup close to the water's surface and gently slide the egg into the water. Poach the eggs uncovered for 3 to 5 minutes until the whites and yolks are cooked to your desired firmness. Using a slotted spoon, carefully remove the eggs.
  • Gently separate cooked rice with a fork, then portion evenly into 4 serving bowls. Garnish each bowl with carrots, bell pepper, sautéed spinach, and 1 poached egg. Finish with a drizzle of Sriracha sauce, give it a good mix, and enjoy right away.

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