Vegetarian Bibimbap
This vibrant Korean mixed rice dish features an assortment of seasoned vegetables, a savory gochujang sauce, and a fried egg, all served over warm rice. It's a balanced and flavorful meal perfect for a weeknight dinner.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 55 د
- عدد الحصص
- 2
- الصعوبة
- متوسطة
- لكل حصة
- 543 kcal
معلومات مسببات الحساسية: قد تحتوي على بيض وغلوتين وسمسم وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
main
- 0.75 كوبshort grain rice, uncooked
- 1.5 كوبwater
vegetables
- 150 gspinach
- 1 قطعةcarrot, julienned
- 0.5 قطعةzucchini, julienned
- 4 قطعةshiitake mushroom, sliced
vegetable seasoning
- 2 ملعقة كبيرةsoy sauce
- 2 ملعقة صغيرةsesame oil
- 2 فصgarlic, minced
- 1 ملعقة صغيرةsugar
sauce
- 2 ملعقة كبيرةgochujang
- 1 ملعقة صغيرةrice vinegar
- 1 ملعقة كبيرةwater
topping
- 2 قطعةegg
cooking
- 1 ملعقة كبيرةcooking oil
garnish
- 1 ملعقة صغيرةsesame seeds, toasted(اختياري)
الأدوات
wok · pot · large pan · whisk · knife · mixing bowls
طريقة التحضير
خطوة بخطوة
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear.
حوالي 2 د
- 2
Combine the rinsed short grain rice and water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
حوالي 20 د
ملاحظة الطاهي: Do not lift the lid while the rice is cooking.
- 3
Once cooked, remove the short grain rice from heat and let it steam, covered, for another 10 minutes. Fluff with a fork.
حوالي 10 د
- 4
Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and set aside.
حوالي 3 د
- 5
In a small bowl, whisk together soy sauce, sesame oil, minced garlic, and sugar to create the vegetable seasoning mixture.
حوالي 1 د
- 6
Heat a large pan or wok over medium-high heat with a drizzle of cooking oil. Sauté the julienned carrot for 2-3 minutes until slightly tender-crisp. Transfer to a separate plate.
حوالي 3 د
- 7
Add a little more cooking oil to the pan if needed. Sauté the julienned zucchini for 2-3 minutes until tender-crisp. Transfer to the same plate as the carrot.
حوالي 3 د
- 8
Sauté the sliced shiitake mushroom for 3-4 minutes until browned and tender. Transfer to the plate with the other vegetables.
حوالي 4 د
- 9
Toss the blanched spinach, sautéed carrot, zucchini, and shiitake mushroom with half of the prepared vegetable seasoning.
حوالي 2 د
- 10
In a separate small bowl, combine gochujang, rice vinegar, and water for the sauce.
حوالي 1 د
- 11
Fry the eggs sunny-side up or to your preferred doneness in the same pan, using a little more cooking oil if necessary.
حوالي 3 د
- 12
To assemble, divide the cooked short grain rice into two bowls. Arrange the seasoned vegetables neatly over the rice.
حوالي 2 د
- 13
Top each bowl with a fried egg and a spoonful of the gochujang sauce. Garnish with toasted sesame seeds if desired.
حوالي 1 د
- 14
Serve immediately and mix everything together before eating.
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 543.4kcal
- البروتين
- 17.1g
- الكربوهيدرات
- 74.8g
- الدهون
- 20.5g
- الألياف
- 5.3g
- السكر
- 8.8g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store leftover bibimbap components separately in airtight containers in the refrigerator.
Reheat rice and vegetables gently in a microwave or on the stovetop. Fried eggs are best made fresh.