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Zucchini, carrot, spinach and shiitake bibimbap


Time Preparation:

Cook Time:


  • Shiitake mushrooms: 150 g
  • Zucchini: 2
  • Carrots: 3
  • Spinach: 200g
  • Onion: 1
  • Fresh ginger
  • Bean sprouts: 1 can
  • Basmati rice: 200 g
  • Water: 30 cl
  • Egg yolk: 4
  • Olive oil
  • Sesame oil
  • Chili pepper sauce
  • SaltTo taste the Korean bibimbap, you must mix all the ingredients in the bowl together. Explosion of flavors guaranteed with this colorful dish!


I wash vegetables, except mushrooms. I peel the zucchini and I cut them into strips and cook them in a pan with a drizzle of olive oil.

In another skillet, I brown the mushrooms with the onions, previously peeled and thinly sliced.

Once the mushrooms have released all their water, I add the spinach (tailed if necessary). Once the vegetables are cooked, I remove them from the heat and season them with a little sesame oil and salt.

I rinse the rice and put it to cook with water and a little salt. I cover everything and let it simmer until completely evaporated. Then, I let it steam for 10 minutes, over the heat and with the lid on.

Meanwhile, I cut the carrots and a little zucchini into julienne.

In large bowls, I divide the rice and cover it with the cooked vegetables, julienned vegetables, bean sprouts and one egg yolk per bowl. I season everything with a little sesame oil, chili sauce and grated fresh ginger. I eat hot!

Recipe in Français