Summer vegetable bibimbap is loaded with colorful and bright seasonal vegetables and sunnyside egg, and brought together with a spicy sweet chili sauce. {Vegetarian, Gluten-Free Adaptable}To make the dish gluten free, use tamari instead of soy sauce. And make sure your gochujang is gluten free.
Prep Time: 25 minutesmins
Cook Time: 15 minutesmins
Total Time: 40 minutesmins
Course: Main
Cuisine: Korean
Keyword: one-bowl
Servings: 3to 4 servings
Author: Maggie Zhu
Ingredients
Pickling ingredients
1/2cuprice vinegar
3teaspoonssugar
Pinchof salt
For the bowl
1(4 oz / 120 g)small carrot, sliced
1English cucumber, seeds removed and julienned
1cupboiled shelled edamame, thawed if using frozen edamame
1tablespoonpeanut oil(or vegetable oi)
2clovesgarlic, minced
1(5 oz / 150 g)summer squash, sliced to half-moon shape
Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. Whisk to make sure the sugar dissolves thoroughly. Once done, transfer the pickling liquid to a tupperware container or a medium-sized bowl to cool.
Once the pickling liquid is mostly cooled (it’s fine if it’s lukewarm), transfer 1 tablespoon of the brine to the bowl of cucumber. And transfer another 1 tablespoon of the brine to the tomato. Mix well separately. Add the rest of the brine to the carrot. Let marinate for 20 minutes while preparing the rest of the ingredients.
Once done, drain the marinating liquid from the carrots.
Prepare the vegetables and eggs
Heat 1/2 tablespoon of the peanut oil in a medium-sized pan over medium-high heat until hot. Add half of the garlic and stir a few times to release the fragrance. Add the summer squash. Stir a few times to coat well with the oil. Add 1/4 teaspoon teaspoon of salt. Stir until softened. Drizzle with 1/2 teaspoon sesame oil. Mix well and transfer to a plate to cool.
Cook the spinach the same way you made the summer squash.
Fry the eggs until sunny side up or over easy, according to your preference.
Mix the sauce
Combine all the sauce ingredients in a small bowl and stir to mix well. (*Footnote 2)
To assemble the bowl
Divide the rice into four serving bowls. Add the vegetables, edamame, and an egg on top of each bowl. Add a spoonful of sauce and garnish with seaweed and sesame seeds. Serve with soy sauce or salt, and extra sauce on the side, in case you need to adjust the seasoning.
To eat, mix everything together and enjoy.
Notes
This recipe can make 3 regular servings or 4 small servings.
If you don’t like a spicy sauce, use 2 tablespoons of gochujang instead of 3.