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.
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
Rinse the short grain rice thoroughly under cold water until the water runs clear.
Oko 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.
Oko 20 min
Napomena kuhara: 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.
Oko 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.
Oko 3 min
- 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
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
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
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
Toss the blanched spinach, sautéed carrot, zucchini, and shiitake mushroom with half of the prepared vegetable seasoning.
Oko 2 min
- 10
In a separate small bowl, combine gochujang, rice vinegar, and water for the sauce.
Oko 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.
Oko 3 min
- 12
To assemble, divide the cooked short grain rice into two bowls. Arrange the seasoned vegetables neatly over the rice.
Oko 2 min
- 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
Serve immediately and mix everything together before eating.
Po porciji
Nutritivne vrijednosti
- 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
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.