Veggie Bibimbap
Serves 110 mins prep20 mins cook
Need some color in your life? This Veggie Bibimbap gives you just that in a bowl full of flavor and satisfaction. Follow the recipe or just customize it with whatever veggies you've got lying around and want to get rid of.
0 servings
What you need
tsp olive oil
cup kimchi
cup green onion
tsp sesame seed
cup mushrooms
cup red cabbage
tsp garlic powder
cup zucchini
tsp gochujang
cup fresh spinach
tsp sesame oil
tbsp carrot
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! P.S. You can customize the quantities of the veggies as you please!View original recipe