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Vegetable Bibimbap
with Asparagus, Shiitake Mushrooms & Fried Eggs
30 MIN
2 Servings
From the Test Kitchen
A centuries-old Korean preparation, bibimbap (or “mixed rice”) is simply white rice served with sautéed vegetables. fried eggs and hot seasonings. We’re using asparagus, shiitake mushrooms, Swiss chard and traditional chile flakes. Though the ingredients are traditionally separated into colorful sections when plated, they’re thoroughly mixed together just before eating, mingling their diverse and delicious flavors.
Get Cooking-
NutritionPER SERVING
-
Calories675 Cals (est.)
fresh
ingredients
Title
-
2 Farm Eggs
-
1 cup Jasmine Rice
-
3 oz Shiitake Mushrooms
-
2 cloves Garlic
-
2 Scallions
- 1 bunch Asparagus
-
1 bunch Swiss Chard
-
1 Carrot
-
2 Tbsps Soy Sauce
-
2 tsps Gochugaru (Korean Chili Flakes)
- 1 Tbsp Sesame Oil
-
1 tsp White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the water has been absorbed and the rice is tender. Remove from heat.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Crack the eggs into 2 separate small bowls. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic. Cut off and discard the root ends of the scallions. Thinly slice the scallions lengthwise; place in a medium bowl of cold water. Trim off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Separate the chard stems and leaves; thinly slice the stems and roughly chop the leaves. Peel the carrot; thinly slice on an angle, then cut into matchsticks.
3
Cook the chard & asparagus:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the garlic, asparagus and chard stems and leaves; season with salt and pepper. Cook 2 to 3 minutes, or until the asparagus is bright green and the chard has wilted. Transfer to a plate. Wipe out the pan.
4
Cook the mushrooms:
In the pan used to cook the chard and asparagus, heat 2 teaspoons of oil on medium until hot. Add the mushrooms; season with salt and pepper. Cook 1 to 3 minutes, or until softened. Transfer to the plate of cooked chard and asparagus, keeping them separate. Wipe out the pan.
5
Finish the rice:
In the pan used to cook the mushrooms, heat 2 teaspoons of oil on medium-high until hot. Add the cooked rice and cook, stirring frequently, 1 to 2 minutes, or until dry and slightly golden. Add the sesame oil, soy sauce and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, for 1 minute. Divide between 2 bowls. Wipe out the pan.
6
Fry the eggs & plate your dish:
In the pan used to finish the rice, heat 2 teaspoons of oil on low until hot. Carefully add the eggs, keeping them separate; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Divide the cooked chard, asparagus and mushrooms, carrot and fried eggs between the 2 bowls of finished rice. Garnish with the scallions and sesame seeds. Enjoy!
1
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the water has been absorbed and the rice is tender. Remove from heat.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Crack the eggs into 2 separate small bowls. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic. Cut off and discard the root ends of the scallions. Thinly slice the scallions lengthwise; place in a medium bowl of cold water. Trim off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Separate the chard stems and leaves; thinly slice the stems and roughly chop the leaves. Peel the carrot; thinly slice on an angle, then cut into matchsticks.
3
Cook the chard & asparagus:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the garlic, asparagus and chard stems and leaves; season with salt and pepper. Cook 2 to 3 minutes, or until the asparagus is bright green and the chard has wilted. Transfer to a plate. Wipe out the pan.
4
Cook the mushrooms:
In the pan used to cook the chard and asparagus, heat 2 teaspoons of oil on medium until hot. Add the mushrooms; season with salt and pepper. Cook 1 to 3 minutes, or until softened. Transfer to the plate of cooked chard and asparagus, keeping them separate. Wipe out the pan.
5
Finish the rice:
In the pan used to cook the mushrooms, heat 2 teaspoons of oil on medium-high until hot. Add the cooked rice and cook, stirring frequently, 1 to 2 minutes, or until dry and slightly golden. Add the sesame oil, soy sauce and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, for 1 minute. Divide between 2 bowls. Wipe out the pan.
6
Fry the eggs & plate your dish:
In the pan used to finish the rice, heat 2 teaspoons of oil on low until hot. Carefully add the eggs, keeping them separate; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Divide the cooked chard, asparagus and mushrooms, carrot and fried eggs between the 2 bowls of finished rice. Garnish with the scallions and sesame seeds. Enjoy!
Tips from Home Chefs