DinnerMain Course

Vegetarian Bibimbap

Name: Vegetarian Bibimbap
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 racions
Cuisine: korean
Ingredients: 0,75 tassa short grain rice uncooked; 1,5 tassa water; 150 g spinach; 1 u carrot julienned; 0,5 u zucchini julienned; 4 u shiitake mushroom sliced; 2 cs soy sauce; 2 ct sesame oil; 2 gra garlic minced; 1 ct sugar; 2 cs gochujang; 1 ct rice vinegar; 1 cs water; 2 u egg; 1 cs cooking oil; 1 ct sesame seeds toasted (opcional)

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.

Una recepta original de Forkin

Temps total: 55 min
Racions: 2
Dificultat: Mitjana
Per ració: 543 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

main

0,75 tassashort grain rice, uncooked
1,5 tassawater

vegetables

150 gspinach
1 ucarrot, julienned
0,5 uzucchini, julienned
4 ushiitake mushroom, sliced

vegetable seasoning

2 cssoy sauce
2 ctsesame oil
2 gragarlic, minced
1 ctsugar

sauce

2 csgochujang
1 ctrice vinegar
1 cswater

topping

2 uegg

cooking

1 cscooking oil

garnish

1 ctsesame seeds, toasted(opcional)

Estris

wok · pot · large pan · whisk · knife · mixing bowls

Elaboració

Pas a pas

1
Rinse the short grain rice thoroughly under cold water until the water runs clear.
Uns 2 min
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.
Uns 20 min
Nota de cuina: 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.
Uns 10 min
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.
Uns 3 min
5
In a small bowl, whisk together soy sauce, sesame oil, minced garlic, and sugar to create the vegetable seasoning mixture.
Uns 1 min
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.
Uns 3 min
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.
Uns 3 min
8
Sauté the sliced shiitake mushroom for 3-4 minutes until browned and tender. Transfer to the plate with the other vegetables.
Uns 4 min
9
Toss the blanched spinach, sautéed carrot, zucchini, and shiitake mushroom with half of the prepared vegetable seasoning.
Uns 2 min
10
In a separate small bowl, combine gochujang, rice vinegar, and water for the sauce.
Uns 1 min
11
Fry the eggs sunny-side up or to your preferred doneness in the same pan, using a little more cooking oil if necessary.
Uns 3 min
12
To assemble, divide the cooked short grain rice into two bowls. Arrange the seasoned vegetables neatly over the rice.
Uns 2 min
13
Top each bowl with a fried egg and a spoonful of the gochujang sauce. Garnish with toasted sesame seeds if desired.
Uns 1 min
14
Serve immediately and mix everything together before eating.

Per ració

Nutrició

68%Puntuació

Calories: 543,4kcal
Proteïnes: 17,1g
Hidrats de carboni: 74,8g
Greixos: 20,5g
Fibra: 5,3g
Sucre: 8,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover bibimbap components separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat rice and vegetables gently in a microwave or on the stovetop. Fried eggs are best made fresh.