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Vegetable Bibimbap Bowls

AuthoradminCategory, , CuisineCooking Method, DifficultyBeginner

 

The first time I ever had the Korean dish Bibimbap was in a small family owned restaurant in NYC. I’ll never forget the flavors and runny egg on top! You can make this recipe with meat too, but we love it loaded with a lot of veg & spicy sauces. Be flexible and creative here.

Bibimbap
Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 handfuls each of the following:
 zucchini, cut into matchsticks
 carrot, cut into matchsticks
 baby spinach
 mung bean sprouts
 a few tablespoons kimchi
 vegetable oil
 2 eggs
 chopped green onions
 toasted sesame seeds
 roasted red chili paste
 toasted sesame oil
 soy sauce or tamari
 2 cups cooked white, brown or jasmine rice
1

Lay a bed of cooked rice in each bowl.

2

Pour some vegetable oil in a wok of heavy-bottomed skillet. Then oil starts shimmering, individually cook each vegetable (zucchini, carrots, bean sprouts and spinach ) over medium heat, until each is cooked. They cook very quickly so watch carefully.

3

Transfer the veggies into each bowl, keeping them separate from one another. Fry the eggs. Drizzle some toasted sesame oil on top of the bowls.

4

Top each bowl with a fried egg, kimchi, green onions, sesame seeds, red chili paste and green onion.

5

Serve with soy sauce & extra kimchi.

Ingredients

 2 handfuls each of the following:
 zucchini, cut into matchsticks
 carrot, cut into matchsticks
 baby spinach
 mung bean sprouts
 a few tablespoons kimchi
 vegetable oil
 2 eggs
 chopped green onions
 toasted sesame seeds
 roasted red chili paste
 toasted sesame oil
 soy sauce or tamari
 2 cups cooked white, brown or jasmine rice

Directions

1

Lay a bed of cooked rice in each bowl.

2

Pour some vegetable oil in a wok of heavy-bottomed skillet. Then oil starts shimmering, individually cook each vegetable (zucchini, carrots, bean sprouts and spinach ) over medium heat, until each is cooked. They cook very quickly so watch carefully.

3

Transfer the veggies into each bowl, keeping them separate from one another. Fry the eggs. Drizzle some toasted sesame oil on top of the bowls.

4

Top each bowl with a fried egg, kimchi, green onions, sesame seeds, red chili paste and green onion.

5

Serve with soy sauce & extra kimchi.

Vegetable Bibimbap Bowls

~ Marla Meridith

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