Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Bibimbap means “mixed rice” in Korean. A bowl of warm rice is topped with separately seasoned vegetables, a fried egg and spicy gochujang sauce, then stirred together before eating.
It looks like a lot of steps, but each vegetable takes only a minute or two, and the toppings can be prepared ahead.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Luis Becerra Fotógrafo on Pexels; Photo 2: Luis Becerra Fotógrafo on Pexels; Photo 3: Jahra Tasfia Reza on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Vegetable Bibimbap
Description
Vegetable bibimbap: warm rice topped with seasoned spinach, carrot, zucchini and bean sprouts, a fried egg and spicy gochujang sauce.Ingredients
For the bowls
For the sauce
Instructions
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Blanch the spinach in boiling water for 30 seconds, drain, squeeze dry and toss with half the garlic, 1 teaspoon sesame oil and 1 teaspoon soy sauce.
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Blanch the bean sprouts for 2 to 3 minutes until tender, drain and season with a little sesame oil and salt.
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Saute the carrot and zucchini separately in a little oil for 2 minutes each, seasoning with salt and the remaining garlic.
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Stir the sauce ingredients together.
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Fry the eggs until the whites are set.
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Divide the rice between two bowls. Arrange the vegetables in sections on top, add an egg and a spoon of sauce.
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Sprinkle with sesame seeds, then mix everything together before eating.
