Vegetarian Bibimbap
A vegetarian version of the Korean one-bowl meal of rice and vegetables topped with an egg is ready in less than an hour.
Korean
Main
395
Calories
45 g
Carbs
19 g
Fat
14 g
Protein
•
Method
Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
Stir cooked rice, spring onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
Ingredients
Bean Sprouts
•
0.5 (14 ounce) can, drained
Salt
•
0.125 teaspoon to taste
Rice
•
2 cups cooked and cooled
Soy Sauce
•
2 tablespoons
Butter
•
1 tablespoon
Egg
•
3
Sesame Seed Oil
•
2 tablespoons sesame oil
Carrots
•
1 cup carrot matchsticks
Zucchini
•
1 cup zucchini matchsticks
Mushrooms
•
Sliced mushrooms
Spring Onions
•
0.33 cup sliced spring onions
Black Pepper
•
0.25 teaspoon ground black pepper
Sweet Red Chili Sauce
•
3 teaspoons sweet red chili sauce, or to taste
Bamboo Shoots
•
1 canned bamboo shoots (170g), drained
