Spicy Vegetarian Korean Bibimbap Bowl: A Colorful & Nutritious Masterpiece

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked short grain white rice
• 2 cups mixed vegetables (carrots, zucchini, bell peppers, mushrooms)
• 1 tablespoon sesame oil
• 1/2 cup gochujang sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon sesame seeds, toasted
• 1 green onion, thinly sliced
• 2 eggs (optional)
• Sesame oil for frying

Instructions

1. Cook rice according to package instructions. Set aside.
2. In a large pan, heat sesame oil over medium heat. Add mixed vegetables and cook until tender. Season with salt and pepper.
3. In a small bowl, mix together gochujang sauce, soy sauce, sugar, garlic, and ginger.
4. Heat a non stick pan over medium heat. Pour the sauce mixture into the pan and cook for 2 3 minutes or until slightly thickened. e) If using eggs, fry them to your desired preference in a separate pan. f) Assemble bibimbap: Place cooked rice in a bowl, top with cooked vegetables, gochujang sauce, sesame seeds, and green onions. Add fried egg(s) if using. Mix gently before enjoying!

Chef’s Insight

"Bibimbap is a great way to enjoy a variety of flavors and textures in one dish. Feel free to mix it up with different vegetables or sauces."

Notes

Customize the vegetable mix to your preference - For a vegan option, replace eggs with tofu or tempeh