Green Oakleaf Bibimbap with Gochujang & Fried Egg
A vibrant Korean rice bowl with Aeroveg Green Oakleaf, warm gochujang sauce, and a golden fried egg — deeply satisfying and ready in 30 minutes.
Bibimbap — Korean for “mixed rice” — is one of the most satisfying weeknight meals you can make. The combination of individually seasoned toppings, warm rice, a runny fried egg, and a spoonful of gochujang sauce means every bite is different. Aeroveg Green Oakleaf brings a beautiful pale-green freshness to the bowl, its delicate leaves wilting just enough to meld with the other ingredients while keeping their colour and gentle sweetness. This is a dish you assemble rather than cook — and the whole thing comes together in 30 minutes.
Method
- Make the sauce. Whisk all gochujang sauce ingredients together in a small bowl until smooth. It should be spicy, savoury, and lightly sweet. Set aside.
- Sauté the vegetables. In a hot pan with a little sesame oil, sauté each vegetable separately: mushrooms with a pinch of garlic until golden, about 3 minutes; carrots until just tender, about 2 minutes; bean sprouts with a pinch of salt until wilted, about 1 minute. Set each aside in a small pile.
- Wilt the greens. In the same pan over high heat, toss Aeroveg Green Oakleaf with a splash of sesame oil and a pinch of salt for 60 seconds until just wilted. Remove from heat immediately.
- Fry the eggs. Heat vegetable oil in the pan over medium heat. Fry eggs sunny-side up until whites are set but yolks are still runny, about 2–3 minutes.
- Assemble the bowls. Divide warm rice between two bowls. Arrange Aeroveg Green Oakleaf, mushrooms, carrots, and bean sprouts in neat sections over the rice.
- Finish. Place a fried egg on top of each bowl. Drizzle gochujang sauce generously over everything. Scatter sesame seeds.
- Serve. Bring to the table and mix everything together just before eating — the runny yolk and gochujang sauce coat the rice as you stir.
Aeroveg Green Oakleaf wilts in under a minute over high heat — don’t cook it ahead. Wilt it right before assembling so the leaves hold their pale green colour and gentle structure. Their delicate sweetness is the perfect counterpoint to the heat of the gochujang.