Bibimbap is a Korean specialty meaning “mixed rice.” It came about as a creative way to use leftovers, but became a much-loved dish combining meat, vegetables, and rice, with a gooey fried egg on top. This vegetarian bibimbap features super-savory mushrooms, sweet potatoes, and crunchy quick-pickled cucumbers, all served over crispy rice. A perfectly fried egg adds the final flourish!
Gochujang is a bit spicy. If you… love heat: use all of it! want a little heat: use half don’t like heat: omit it entirely.
The rice crust that forms in the pan is the best part. Be sure to press your rice down into the pan when you’re frying.
¾ cup sushi rice
1 sweet potato
8 ounces shiitake mushrooms
½ English cucumber
1 clove garlic
1 tablespoon dark brown sugar
2 tablespoons gluten-free soy sauce
2 teaspoons gochujang
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
5 ounces baby spinach
2 packets Sriracha hot sauce
¼ cup canola oil
1¼ cups water
6″ small pot with lid
12″ large nonstick pan
Preheat oven to 425ºF. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, cover pot, and cook for 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.
Rinse sweet potato, halve lengthwise, then cut crosswise into ¼-inch half- moons. Wipe mushrooms clean with a damp paper towel and halve caps, discarding stems. Rinse cucumber, quarter lengthwise, then cut crosswise into ¼-inch slices. Mince garlic. In a small bowl, whisk together brown sugar, soy sauce, as much gochujang as desired (see Recipe Tip), and 2 tablespoons canola oil to combine.
Line a baking sheet with foil. Place sweet potato and mushrooms on foil, then pour over soy sauce mixture and toss to combine. Arrange in an even layer and roast until vegetables are tender and slightly browned, about 20 minutes. Be sure to space out your vegetables as much as possible, so they roast instead of steam.
While vegetables roast, in a small bowl, stir together rice wine vinegar, cucumber, and ¼ teaspoon salt. Set aside to pickle. Heat sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add rice in a single layer. Cook, without moving, until golden on bottom, 4 minutes per side (see Recipe Tip). Divide between serving bowls golden-side up and cover with foil to keep warm. Add 1 tablespoon canola oil over medium heat.
When oil is shimmering, add garlic and cook until fragrant, 1 minute. Add spinach, season with ¼ teaspoon salt and pepper as desired, and sauté to wilt, 2-3 minutes. Transfer to bowls with rice. Wipe pan clean and add 1 tablespoon canola oil over medium heat. When oil is shimmering, crack 2 eggs into pan. Season with ⅛ teaspoon salt and pepper as desired. Fry, without moving, until whites are set but yolks are still runny, 2-3 minutes.
Transfer fried eggs to bowls with rice and spinach. Drain cucumbers, discarding pickling liquid, and add to rice. Add sweet potato and mushrooms. Drizzle over Sriracha as desired (it’s spicy!). Break that yolk and dig in!