Miso-Glazed Eggplant Bibimbap with Carrot and Spinach Namul

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A flavorful vegetarian bibimbap featuring miso-glazed eggplant paired with seasoned carrot and spinach namul over steamed rice. This Korean recipe (vegetarian), ready in about 45 minutes, pairs short grain rice, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups short grain rice
• 1 large (about 300g) eggplant (medium), cut into 1/2-inch cubes
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 3 tbsp sesame oil
• 1 cup carrots, julienned
• 2 cups spinach
• 2 garlic cloves, minced
• 1 tbsp toasted sesame seeds
• 1 tbsp scallions, sliced
• 3 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Rinse 2 cups short grain rice and cook until tender, approximately 20 minutes.
2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, and 1 tbsp soy sauce to make the miso glaze.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium heat; add 1 large eggplant cut into 1/2-inch cubes and cook for 5 minutes until soft and golden.
4. Step 4: Pour miso glaze over eggplant, stirring gently, and cook for an additional 2 minutes until the eggplant is well coated and fragrant; remove from heat.
5. Step 5: Blanch 2 cups spinach in boiling water for 1 minute, drain, squeeze out excess water, and sauté with 1 minced garlic clove and 1 tbsp sesame oil in a pan over medium heat for 2 minutes; set aside.
6. Step 6: Sauté 1 cup julienned carrots with 1 minced garlic clove and 1 tbsp sesame oil over medium heat for 3 minutes until tender but still crisp.
7. Step 7: Mix 3 tbsp gochujang, 1 tbsp rice vinegar, and 1 tbsp honey in a small bowl to prepare the bibimbap sauce.
8. Step 8: To assemble, divide rice into two bowls, arrange miso-glazed eggplant, carrot namul, and spinach namul neatly on top, drizzle 2 tbsp sauce per bowl, and sprinkle with 1 tbsp toasted sesame seeds and 1 tbsp sliced scallions.