Global
Korean Bibimbap
A colourful, nourishing rice bowl topped with sautéed garden vegetables, greens, and a spicy-sweet gochujang sauce.
~40 mintotal
Ingredients
- 1 cup cooked rice (store-bought grain)
- 1 carrot
- 1 zucchini
- 1 cup spinach
- 3–4 mushrooms
- 1 spring onion
- 1 egg (optional, store-bought)
- 1–2 tbsp sesame oil
- Sauce: 1 tbsp gochujang, 1 tsp soy sauce, 1 tsp honey, 1 tsp rice vinegar
- Optional: bean sprouts, cucumber, sesame seeds
Cooking Steps
Prep vegetables
Slice carrots, zucchini, mushrooms; wash spinach.
Sauté
Lightly sauté each vegetable separately in sesame oil and pinch of salt.
Cook egg
Fry or poach egg if using.
Mix sauce
Combine gochujang, honey, soy, vinegar.
Assemble
Place rice in bowl, arrange vegetables in sections, top with egg.
Serve
Add sauce and mix before eating.
Optional Enhancements
- Vegan: omit egg and use maple instead of honey
- Greens: kale, bok choy, amaranth leaves
- Protein: tofu, tempeh, chickpeas
- Low spice: use miso instead of gochujang
Plant & Growing Tips
Carrots
- Sow directly in loose, sandy soil.
- Keep moist; thin seedlings early.
Zucchini
- Loves warmth and compost-rich soil.
- Harvest regularly to prevent oversized fruit.
Spinach
- Prefers cool temperatures; partial shade helps in summer.
- Mulch lightly to retain moisture.
Mushrooms
- If homegrown, use a mushroom substrate kit.
- Keep in low light and moist conditions.
Spring Onions
- Very easy; sow in rows or containers.
Natural Pest Control
- Floating row covers protect spinach from cabbage worm.
- Soapy water spray reduces aphids on greens.
- Plant basil or chives near carrots for pest deterrence.
Harvest
Carrots
- Pull young for sweetness; store mature roots longer.
Zucchini
- Harvest 6–8 inches long for best texture.
Spinach
- Cut outer leaves or harvest full heads.
Mushrooms
- Harvest when caps open but before spores drop.
Storing & Freezing
Vegetables keep 3 days refrigerated. Not suitable for freezing (spinach becomes mushy).
