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Adzuki Bean Bibimbap
with carrots / zucchini / fried egg

Active: 40 min Total: 40 min

Bibimbap is a Korean dish with several components, but we've streamlined the process to make this flavorful meal a bit more weeknight friendly.
Smarts: You’ll cook the ingredients for the bibimbap in the same pan in a few rounds to be sure it all cooks just the amount of time it needs. As each item finishes cooking, set it aside, covered to keep warm.

Ingredients

Servings:
4
Metric
Adzuki Bean Bibimbap:
  • Carrots - 10 oz, shredded (look for pre-shredded)
  • Zucchini - 1 lb, cubed
  • Garlic - 2 cloves, chopped
  • Soy sauce, low-sodium - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Gochujang - 1 Tbsp (plus extra for serving)
  • Vinegar, rice - 2 tsp
  • Green onions - 1 stalks, chopped, green and white parts separate
  • Beans, adzuki (14 oz / 397 g) - 1 can, drained and rinsed (sub pre-cooked lentils or canned kidney beans)
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Oil, toasted sesame - 1/2 tsp
  • Sesame seeds, any color (opt) - 1/2 tsp
  • Eggs - 4
White or Brown Rice (for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Carrots / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make sauce - Combine garlic, soy sauce, brown sugar, gochujang, and rice vinegar. (Can be done up to 5 days ahead)
  4. Green onions - Chop green onions, keeping green and white parts separate.
  5. Beans - Drain and rinse.

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Make

  1. Heat a wok or large skillet over medium heat. Add first part of oil and then white parts of green onions, carrots, and zucchini. Saute until tender, 6 to 7 minutes. (Add a splash of water if the pan starts to look too dry.) Season vegetables with some salt and pepper. Toss with sesame oil and sesame seeds.
  2. Set vegetables aside, covered to keep warm. Return pan to heat.
  3. To heated pan, add second part of oil and then beans and sauce. Saute beans until sauce thickens and coats beans, 4 to 5 minutes.
  4. While beans are cooking, heat a nonstick pan or skillet (for the eggs) over medium heat. Add third part of oil. When oil is hot, crack eggs into oil and fry to your liking.
  5. If rice was made ahead, reheat it. (Reserve half for Thursday.)
  6. Serve rice with vegetables, beans, and eggs. Top with green parts of green onions. Serve with extra gochujang. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (54)
Gluten-free (2)
Paleo (5)
Vegetarian (16)

43 reviews

This was good but we are used to authentic Korean Bipimbap and I missed the crunchy rice and gochujang sauce. I made mine paleo and my husband and kids did regular rice.

By: Kimberly
Posted: May 19, 2020
Diet: Paleo
0 Helpful

I think with less fat to cut the spice in the vegetarian version, the spice level was a mild one with a little mouth tingle. I was worried that I would have to make this without gochujang but I found it at the last minute and was so glad that I did. This dish is delicious!

By: Meryl
Posted: May 07, 2020
Diet: Vegetarian
0 Helpful

Very delicious! I especially liked the meat with the veggies. As usual swapped out gochujang for garlic chili sauce because it was what I have on hand.

By: Julia
Posted: May 07, 2020
Diet: Original
0 Helpful

I loved this, but did add quite a bit more gochujang and some soy sauce

By: Jenna
Posted: Apr 26, 2020
Diet: Original
0 Helpful

Made this with 1/4 tsp of chili garlic sauce instead of the Gochujang. Easy to make and delicious!

By: Michelle
Posted: Apr 24, 2020
Diet: Original
0 Helpful

It's tough to miss with Bibimbap! I'd recommend upping the Gochujang (by 100%) in the marinade if you want any spiciness

By: Chyrelle
Posted: Apr 22, 2020
Diet: Original
0 Helpful