Miso-Glazed Eggplant Bibimbap with Carrot and Spinach Namul

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flavorful vegetarian bibimbap featuring miso-glazed eggplant paired with seasoned carrot and spinach namul over steamed rice. This korean-inspired korean (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.

★ 4.1 (14 ratings) Prep: 20 min Cook: 25 min Serves 2 Korean cuisine 480 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Miso-Glazed Eggplant Bibimbap with Carrot and Spinach Namul take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Eggplant Bibimbap with Carrot and Spinach Namul?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short grain rice from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant Bibimbap with Carrot and Spinach Namul?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Eggplant Bibimbap with Carrot and Spinach Namul for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Eggplant Bibimbap with Carrot and Spinach Namul vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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