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  • Prep 30 min
  • Total 30 min
  • Servings 4

If you've been longing to try the vegetable-rich rice bowl that is one of Korea's best-known dishes, this easy version of bibimbap is a great way to get started. ...MORE+ LESS-

Scaron
February 9, 2012

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

Steps

Hide Images
  • 1
    In large saucepan, heat rice and 2 2/3 cups water to boiling; reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.
  • 2
    In small skillet, heat oil over medium-high heat. Add spinach and garlic; cook about 5 minutes, stirring frequently, until garlic is tender and spinach is wilted.
  • 3
    Meanwhile, in large skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold eggs, one at a time, into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
  • 4
    Fluff cooked rice with fork. Divide rice evenly among 4 individual serving bowls. Top each with carrots, bell pepper, sautéed spinach and 1 poached egg. Drizzle with Sriracha sauce. Stir vigorously to combine. Serve immediately.

Expert Tips

  • This dish is best served with jasmine rice. But you can use regular white or brown rice, or instant rice in a pinch. A rice cooker works great for easy, perfect rice making.
  • Also try adding julienned cucumber, chopped green onions or canned bean sprouts to each bowl. The more veggies, the better!

Nutrition Information

No nutrition information available for this recipe

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