By Ebenezer Obiri
Prepare the vegetables: julienne the carrot and zucchini, slice the shiitake mushrooms, and wash the spinach thoroughly.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the sliced shiitake mushrooms to the skillet. Sauté for about 4-5 minutes until they begin to soften. Season with a pinch of salt and pepper. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the julienned carrot and zucchini. Sauté for about 3-4 minutes until just tender. Season with a pinch of salt and pepper. Remove and set aside.
Add the spinach to the skillet. Sauté quickly until it just wilts, about 1-2 minutes. Remove and set aside.
In a small pan, heat the sesame oil over medium heat. Add the gochujang and soy sauce, stirring constantly for about 2 minutes to combine well and create a sauce. Remove from heat.
Using the same pan, fry the eggs to your desired doneness (sunny side up is traditional for bibimbap).
Assemble the bibimbap: divide the cooked brown rice into two bowls. Arrange the sautéed vegetables and pan-fried tofu around the bowl, on top of the rice.
Drizzle the gochujang sauce over the rice and vegetables. Top each bowl with a fried egg.
Garnish with sesame seeds and chopped scallions. Serve immediately, mixing everything together before enjoying.
How did this recipe turn out? Let others know!
to rate this recipe
By Ebenezer Obiri
This Vegetarian Korean Cuisine Main Dish recipe is ready in 45 minutes and features Brown rice, cooked, Firm tofu, pan-fried, Carrot, julienned and other delicious ingredients. Contains 650 calories total.
Prepare the vegetables: julienne the carrot and zucchini, slice the shiitake mushrooms, and wash the spinach thoroughly.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the sliced shiitake mushrooms to the skillet. Sauté for about 4-5 minutes until they begin to soften. Season with a pinch of salt and pepper. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the julienned carrot and zucchini. Sauté for about 3-4 minutes until just tender. Season with a pinch of salt and pepper. Remove and set aside.
Add the spinach to the skillet. Sauté quickly until it just wilts, about 1-2 minutes. Remove and set aside.
In a small pan, heat the sesame oil over medium heat. Add the gochujang and soy sauce, stirring constantly for about 2 minutes to combine well and create a sauce. Remove from heat.
Using the same pan, fry the eggs to your desired doneness (sunny side up is traditional for bibimbap).
Assemble the bibimbap: divide the cooked brown rice into two bowls. Arrange the sautéed vegetables and pan-fried tofu around the bowl, on top of the rice.
Drizzle the gochujang sauce over the rice and vegetables. Top each bowl with a fried egg.
Garnish with sesame seeds and chopped scallions. Serve immediately, mixing everything together before enjoying.
Calories per Serving: 650
Your Rating:
