Korean-Style Kale & Carrot Bibimbap
with Fried Eggs, Gochujang Mayo & Crispy Fried Onions
Korean-Style Kale & Carrot Bibimbap
A vibrant rice bowl with tender kale and carrot, topped with fried eggs, spicy gochujang mayo, and crispy fried onions for bold crunch and flavor.
Ingredients
For 2 servings
- 9 ounce Carrots
- 1 unit Crispy Fried Onions
- 2 unit Eggs
- 2 clove Garlic
- ½ ounce Gochujang Sauce
- ¾ cup Jasmine Rice
- 4 ounce Kale
- 2 tablespoon Mayonnaise
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 1 tablespoon Sesame Seeds
- 2 tablespoon Soy Sauce
Additional Ingredients
- 1 tablespoon Butter
- 4 teaspoon Cooking Oil
- Pepper
- Salt
- 0.13 teaspoon Sugar
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories830
Protein16g
Carbs89g
Fat42g
Tags:
VeggieFiber SmartEasy PrepNew
⚠️Allergens:
🥚Eggs🥛Milk🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For egg-free, top with tofu or avocado instead of fried eggs, and use a vegan mayo to replace the creamy sauce. For soy-free or gluten-free needs, swap the soy-based seasoning and gochujang for a tamari-free, chili-garlic condiment that fits your diet.
What to serve with it
Serve it with a light cucumber salad or quick-pickled radishes to add crunch and cut through the rich, savory flavors. A simple miso soup or chilled barley tea also fits well and keeps the meal balanced.
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