Fall is hereeee. Short days are here! Depression is nearrr. (please refer to this for context. do you like my version of the song? please let me know in the comments xoxo)

It happens every single year, but it’s always shocking to me seeing the days getting so short so fast so out of nowhere. I’m not emotionally prepared for this!! Well, I’ve been trying to cheer myself up – by making lists, go figure. Here’s a list of fall things that make me happy:

cozy sweaters

warm scarves

apple picking

soup for dinner

pumpkin spice

staying in

watching While You Were Sleeping for the 100th time


hot chocolate

baking pies

okay fine, maybe it’s not so bad.

This dish is not exactly autumny and cozy, is it? But listen, it’s so healthy, and you need healthy stuff right now to make up for the lack of sunshine and all those sunny vitamins. Is this a traditional bibimbap? Absolutely not, I’m not Korean, the closest I’ve ever come to Korea is Koreatown, but I love the food. Also, my version of bibimbap is extremely accommodating and versatile. I went crazy on this one and it was so good, but sometimes, when all I want is to have some nice, healthy food but don’t feel like doing too much, I just do rice, a fried egg, whatever vegetable I have on hand and the sauce. It’s always so good, filling and satisfying!

So please try it, I’m not qualified to say this but a bright bowl of bibimbap might even help ease seasonal depression. If that doesn’t help, don’t worry, All Too Well is dropping tomorrow and that might be the cure to seasonal depression. Or it’ll make it worse. One or the other.

Easy Bibimbap

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 cup short grain rice
  • 1 carrot/li>
  • 1 zucchini
  • 1 cucumber
  • 4 cups spinach
  • 2 cups mushrooms
  • 2 eggs
  • 3 tsp Gochujang
  • 2 tsp soy sauce
  • 1 tps sesame oil
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp sugar
  • sesame seeds
  • olive oil
  • salt and pepper


  1. Prepare the rice according to package instructions.
  2. Meanwhile, prepare the veggies: julienne the carrot and zucchini; slice the cucumber and mushrooms.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 tbsp olive oil. Add in the carrot and cook until begins to soften up. Season with salt and pepper. Transfer to a separate plate and set aside. Repeat the same steps for the zucchini, mushrooms, and spinach.
  4. Make the eggs: add a little bit of oil to the same skillet and carefully crack eggs. For sunny-side up, cover briefly with a lid to steam for about 1 minute. Remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside.
  5. Make the sauce: in a small bowl, add the Gochujang, soy sauce, sesame oil, sugar, and vinegar. Mix to combine.
  6. Assemble the bowls: place half the rice rice at the bottom of each bowl. Then add each vegetable (carrot, zucchini, spinach, cucumber, and mushrooms) on top of the rice. Place the fried egg in the middle. Add some of the sauce over the top.
  7. Thoroughly mix the sauce in with all of the ingredients. Sprinkle with sesame seeds and serve.

If you make this Easy Bibimbap please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.


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