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Adzuki Bean Bibimbap
with carrots / zucchini / fried egg

Active: 40 Total: 40

Bibimbap is a Korean dish with several components, but we've streamlined the process to make this flavorful meal a bit more weeknight friendly. This meal was last featured in 2020.
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. 



Bulgogi Sauce:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 1 tsp , diced
  • Soy sauce, low-sodium - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Gochujang - 1 Tbsp (plus more for serving)
  • Vinegar, rice - 2 tsp
Adzuki Bean Bibimbap:
  • Carrots - 10 oz , shredded (look for pre-shredded)
  • Zucchini - 1 lb , cubed
  • 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:
  • Rice, uncooked white or brown - 1 cup


  1. Rice (skip if rice was made ahead for Monday) - 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. Garlic / Ginger / Carrots / Zucchini - Prep as directed. (If making Thursday's meal, prep garlic and ginger for that night at the same time.) Combine garlic and ginger. Store carrots and zucchini in their own separate containers. (Can be done up to 5 days ahead)

  3. Make sauce - (Double if making Thursday's meal.) Combine garlic, ginger, 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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  1. Heat a wok or large skillet over medium heat. Add first part of cooking 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 cooking oil and then beans and sauce (reserve half of sauce if doubled). 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 cooking oil. When oil is hot, crack eggs into oil and fry to your liking.

  5. If rice was made ahead, reheat it.

  6. Serve rice with vegetables, beans, and eggs. Top with green parts of green onions. Serve with extra gochujang. Enjoy!

  7. If you're making Thursday's meal and prepped your sauce for that night, go ahead combine the tempeh with sauce so that it has time to develop maximum flavor.



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