Description
Korean Veggie Bibimbap is a flavorful and colorful dish that combines rice with a variety of sautéed vegetables, topped with a spicy gochujang sauce.
Ingredients
Scale
- 2 cups cooked white or brown rice
- 1 cup baby spinach
- 1 cup bean sprouts
- 1 medium carrot, julienned
- 1 small zucchini, julienned
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons sesame seeds
- 2 green onions, chopped
- 1 avocado, sliced (optional)
- Salt and pepper to taste
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the shiitake mushrooms to the skillet and cook for 3-4 minutes until they soften. Season with a pinch of salt and pepper. Remove the mushrooms from the skillet and set aside.
- In the same skillet, add the julienned carrot and zucchini. Sauté for 3-4 minutes until they are tender but still crisp. Season with a little salt. Remove from the skillet and set aside.
- Add the baby spinach and bean sprouts to the skillet, cooking for 1-2 minutes until the spinach is wilted. Remove from heat.
- To assemble, divide the cooked rice among four bowls. Arrange the sautéed vegetables, mushrooms, and bean sprouts on top of the rice.
- Drizzle with soy sauce and sesame oil, and add a dollop of gochujang to each bowl.
- Garnish with sesame seeds, chopped green onions, and avocado slices if using. Serve immediately and mix before eating.
Notes
- For added protein, top your bibimbap with a fried or poached egg.
- Feel free to substitute any of the vegetables with your favorites, such as bell peppers or broccoli, to customize the dish to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg