Description
A vibrant Korean-inspired vegetarian bibimbap bowl packed with fresh vegetables and bold flavors.
Ingredients
- 1 cup cooked rice
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup spinach
- 1 cup bean sprouts
- 1 tbsp sesame oil
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp toasted sesame seeds
- 1 fried egg (optional)
Instructions
- Cook rice according to package instructions.
- Sauté carrots and zucchini separately in sesame oil until tender.
- Blanch spinach and bean sprouts in boiling water for 30 seconds, then drain.
- Mix gochujang with soy sauce and sugar to make the sauce.
- Arrange rice in a bowl and top with prepared vegetables.
- Drizzle with sauce and sprinkle sesame seeds.
- Add fried egg on top if desired.
- Mix well before eating.
Notes
- Use day-old rice for better texture.
- Adjust gochujang amount based on your spice preference.
- Add other vegetables like mushrooms or bell peppers if desired.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean