By Ebenezer Obiri
Prepare the vegetables: julienne the carrot, thinly slice the zucchini and shiitake mushrooms, and roughly chop the spinach.
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add 2 finely chopped cloves of garlic and sauté for about 1 minute until fragrant.
Add the carrots, zucchini, and mushrooms to the pan. Sauté for about 5-7 minutes until the vegetables are tender but still crisp, seasoning with salt and pepper to taste.
Add the spinach to the pan and cook for an additional 2 minutes until wilted. Remove the vegetables from the pan and set aside.
In the same pan, pan-fry the tofu slices until golden brown on each side. Remove from the pan.
Fry the eggs in the same pan to your desired level of doneness (sunny-side up is traditional).
In a bowl, mix the gochujang with 1 tbsp of soy sauce and a little water to thin it out, making a smooth sauce.
Assemble the bibimbap: place a serving of brown rice in each bowl, arranging the sautéed vegetables, tofu, and fried egg on top.
Drizzle with gochujang sauce, sprinkle sesame seeds and sliced scallions for garnish.
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By Ebenezer Obiri
This Vegetarian Korean Main Course Healthy recipe is ready in 40 minutes and features Brown rice, Firm tofu, Carrot and other delicious ingredients. Contains 640 calories total.
Prepare the vegetables: julienne the carrot, thinly slice the zucchini and shiitake mushrooms, and roughly chop the spinach.
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add 2 finely chopped cloves of garlic and sauté for about 1 minute until fragrant.
Add the carrots, zucchini, and mushrooms to the pan. Sauté for about 5-7 minutes until the vegetables are tender but still crisp, seasoning with salt and pepper to taste.
Add the spinach to the pan and cook for an additional 2 minutes until wilted. Remove the vegetables from the pan and set aside.
In the same pan, pan-fry the tofu slices until golden brown on each side. Remove from the pan.
Fry the eggs in the same pan to your desired level of doneness (sunny-side up is traditional).
In a bowl, mix the gochujang with 1 tbsp of soy sauce and a little water to thin it out, making a smooth sauce.
Assemble the bibimbap: place a serving of brown rice in each bowl, arranging the sautéed vegetables, tofu, and fried egg on top.
Drizzle with gochujang sauce, sprinkle sesame seeds and sliced scallions for garnish.
Calories per Serving: 640
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