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Forkin
DinnerMain Course

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.

Izvorni recept autora Forkin

Ukupno vrijeme
55 min
Porcije
2
Težina
Srednje
Po porciji
543 kcal

Informacije o alergenima: može sadržavati jaja, gluten, sezam i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Vegetarian Bibimbap

Priprema

Sastojci

main

  • 0,75 šalicashort grain rice, uncooked
  • 1,5 šalicawater

vegetables

  • 150 gspinach
  • 1 komcarrot, julienned
  • 0,5 komzucchini, julienned
  • 4 komshiitake mushroom, sliced

vegetable seasoning

  • 2 žlicasoy sauce
  • 2 žličicasesame oil
  • 2 češanjgarlic, minced
  • 1 žličicasugar

sauce

  • 2 žlicagochujang
  • 1 žličicarice vinegar
  • 1 žlicawater

topping

  • 2 komegg

cooking

  • 1 žlicacooking oil

garnish

  • 1 žličicasesame seeds, toasted(neobavezno)

Oprema

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

Postupak

Korak po korak

  1. 1

    Rinse the short grain rice thoroughly under cold water until the water runs clear.

    Oko 2 min

  2. 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.

    Oko 20 min

    Napomena kuhara: Do not lift the lid while the rice is cooking.

  3. 3

    Once cooked, remove the short grain rice from heat and let it steam, covered, for another 10 minutes. Fluff with a fork.

    Oko 10 min

  4. 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.

    Oko 3 min

  5. 5

    In a small bowl, whisk together soy sauce, sesame oil, minced garlic, and sugar to create the vegetable seasoning mixture.

    Oko 1 min

  6. 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.

    Oko 3 min

  7. 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.

    Oko 3 min

  8. 8

    Sauté the sliced shiitake mushroom for 3-4 minutes until browned and tender. Transfer to the plate with the other vegetables.

    Oko 4 min

  9. 9

    Toss the blanched spinach, sautéed carrot, zucchini, and shiitake mushroom with half of the prepared vegetable seasoning.

    Oko 2 min

  10. 10

    In a separate small bowl, combine gochujang, rice vinegar, and water for the sauce.

    Oko 1 min

  11. 11

    Fry the eggs sunny-side up or to your preferred doneness in the same pan, using a little more cooking oil if necessary.

    Oko 3 min

  12. 12

    To assemble, divide the cooked short grain rice into two bowls. Arrange the seasoned vegetables neatly over the rice.

    Oko 2 min

  13. 13

    Top each bowl with a fried egg and a spoonful of the gochujang sauce. Garnish with toasted sesame seeds if desired.

    Oko 1 min

  14. 14

    Serve immediately and mix everything together before eating.

Po porciji

Nutritivne vrijednosti

68%Ocjena
Kalorije
543,4kcal
Bjelančevine
17,1g
Ugljikohidrati
74,8g
Masti
20,5g
Vlakna
5,3g
Šećeri
8,8g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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