Spicy Korean-style vegetable bibimbap: Taste the Excitement!
Spicy Korean-style vegetable bibimbap is a vibrant and flavorful dish that combines a variety of vegetables, rice, and a spicy sauce, making it a delightful meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked rice
- 1 cup spinach, blanched
- 1 cup bean sprouts, blanched
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons sesame oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
- 2 eggs (optional)
Instructions
- Prepare the rice according to package instructions and set aside.
- Blanch the spinach and bean sprouts in boiling water for 1-2 minutes, then drain and set aside.
- In a pan, heat sesame oil over medium heat and sauté the carrots, zucchini, and shiitake mushrooms until tender.
- In a small bowl, mix gochujang, soy sauce, and sugar to create the spicy sauce.
- To assemble, place a serving of rice in a bowl and arrange the sautéed vegetables, spinach, and bean sprouts on top.
- Drizzle the spicy sauce over the vegetables and rice.
- If using, fry the eggs sunny-side up and place on top of the bibimbap.
- Garnish with sesame seeds before serving.
Notes
- Feel free to add or substitute any vegetables based on your preference.
- This dish can be made vegan by omitting the egg.
- Adjust the amount of gochujang to control the spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg