By Ebenezer Obiri
Prepare the vegetables. Julienne the carrot and zucchini, slice the shiitake mushrooms, and wash and drain the spinach.
Heat 1 tablespoon of vegetable oil in a pan over medium heat, add the carrot and sauté for about 2-3 minutes. Season with a pinch of salt and set aside.
In the same pan, add another tablespoon of vegetable oil, then add the zucchini slices and sauté for another 2-3 minutes. Season with salt and set aside.
Next, add the sliced shiitake mushrooms to the pan (add a bit more oil if needed) and sauté for 3-4 minutes until they're soft. Add salt to taste and set aside.
In the same pan, quickly sauté the spinach with a dash of salt until just wilted, about 2 minutes. Set aside with the other vegetables.
Slice the pan-fried tofu into strips and set aside.
Prepare the gochujang sauce by mixing the gochujang paste with 1 tablespoon of sesame oil and a bit of water if needed to thin it out for drizzling consistency.
Heat a small non-stick skillet over medium heat, add a bit of oil, crack the eggs into the pan, and fry until the whites are cooked through but the yolks remain runny. Season with salt and pepper.
Assemble the bibimbap. In bowls, place a serving of brown rice at the bottom, arrange the sautéed vegetables, tofu, and fried egg on top. Drizzle the gochujang sauce over everything.
Garnish with sesame seeds and sliced scallions before serving.
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By Ebenezer Obiri
This Vegetarian Main Course Korean Cuisine recipe is ready in 45 minutes and features Brown rice, cooked, Firm tofu, pan-fried, Carrot and other delicious ingredients. Contains 550 calories total.
Prepare the vegetables. Julienne the carrot and zucchini, slice the shiitake mushrooms, and wash and drain the spinach.
Heat 1 tablespoon of vegetable oil in a pan over medium heat, add the carrot and sauté for about 2-3 minutes. Season with a pinch of salt and set aside.
In the same pan, add another tablespoon of vegetable oil, then add the zucchini slices and sauté for another 2-3 minutes. Season with salt and set aside.
Next, add the sliced shiitake mushrooms to the pan (add a bit more oil if needed) and sauté for 3-4 minutes until they're soft. Add salt to taste and set aside.
In the same pan, quickly sauté the spinach with a dash of salt until just wilted, about 2 minutes. Set aside with the other vegetables.
Slice the pan-fried tofu into strips and set aside.
Prepare the gochujang sauce by mixing the gochujang paste with 1 tablespoon of sesame oil and a bit of water if needed to thin it out for drizzling consistency.
Heat a small non-stick skillet over medium heat, add a bit of oil, crack the eggs into the pan, and fry until the whites are cooked through but the yolks remain runny. Season with salt and pepper.
Assemble the bibimbap. In bowls, place a serving of brown rice at the bottom, arrange the sautéed vegetables, tofu, and fried egg on top. Drizzle the gochujang sauce over everything.
Garnish with sesame seeds and sliced scallions before serving.
Calories per Serving: 550
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