Seasonal vegetables, leftover rice, and the classic, spicy Bibimbap sauce combine to make this quick and easy meal that's perfect for weeknight dinners.
This delicious dish includes an abundance of vegetables, protein, grains, and a little probiotic goodness to provide a wonderfully nutritious and well-balanced meal.
Combine the gochujang, rice vinegar, maple syrup, garlic and sesame oil in a small bowl. Mix well to combine and set aside.
If using, make the quick cucumber pickle by combining rice vinegar, sesame oil and salt then pouring over sliced cucumber.
Preheat the oven to 356ºF / 180ºC and place a large sheet pan on the bottom rack to heat through. Chop the veg, toss in oil then bake for 20mins
At the 20-min mark, remove the empty, pre-heated pan from the oven, drizzle with olive oil and spread the rice over. Bake for 4 min to heat through.
As the veg and rice finish cooking, add four eggs to a frying pan. Fry sunny side up til crisp edges form. These will be used to top the bibimbap.
Divide the rice between four bowls, then top with a fried egg, vegetables, cucumber pickle, kimchi and drizzle with the bibimbap sauce.