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Vegetarian Bibimbap
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Korean-inspired vegetable rice bowl with a fried egg, ready in under an hour.
Ingredients:
  • 2 tablespoons sesame oil
  • 1 cup carrot matchsticks
  • 1 cup zucchini matchsticks
  • 0.5 (14 ounce) can bean sprouts, drained
  • 6 ounces canned bamboo shoots, drained
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 0.125 teaspoon salt to taste
  • 2 cups cooked and cooled rice
  • 0.33333334326744 cup sliced green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon butter
  • 3 teaspoons sweet red chili sauce, or to taste
Instructions:
  • In a large skillet over medium heat, sauté carrots and zucchini in sesame oil until they begin to soften, about 5 minutes. Add bean sprouts, bamboo shoots, and mushrooms. Continue to cook until carrots are tender, about 5 more minutes. Season with salt to taste, then set aside.
  • Combine cooked rice, green onions, soy sauce, and black pepper in a skillet until the rice is heated through. In another skillet over medium heat, melt butter and fry eggs gently, turning once, until yolks are slightly runny and egg whites are set, about 3 minutes per egg.
  • Divide the hot cooked rice mixture among 3 serving bowls. Top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

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