This Veggie Bibimbap is bowl full of flavor and satisfaction when all you’re trying to do is empty your refrigerator. Super-customizable but still super-tasty, so long as you put in that gochujang and kimchi!
Ingredients
1cupSpinach, 30g
¼tspSesame Oil
½cupZucchini, Thinly Sliced, 62g
2tspGochujang paste, or Sriracha or Red Pepper Flake paste
2TbspCarrots, Sliced into matchsticks , 16g
⅛tspGarlic Powder
½tspOlive Oil, Divided
⅓cupMushrooms, Sliced, 23g
¼cupRed Cabbage, Sliced, 22g
3TbspGreen Onion, Sliced, 20g
¼cupKimchi, 37g
1Egg
1cupCooked Brown Rice, 195g
½tspSeseme Seeds, 1.5g
Instructions
Heat a non-stick skillet on medium-high.
Cook spinach in 3 Tbsp water until wilted (about 2 mins), drizzle with sesame oil and season with salt. Set aside.
Repeat with carrots & garlic powder, zucchini & gochujang.
Heat third of the oil and sauté mushrooms for about 2 minutes. Season with salt and pepper and set aside.
Repeat with cabbage.
Heat rest of oil, crack egg on the skillet, cover and cook for about 3 minutes until whites are set and yolk is still a little runny. Longer if you want it well done.
Build the bowl by first adding the cooked rice, followed by the cooked veggies and kimchi. Slide the egg on, and sprinkle sesame seeds on top. Drizzle extra sesame oil or gochujang if desired.
Mix the ingredients well and enjoy!
Notes
Customize the quantities of the veggies as you please.Nutrition: