DinnerMain Course

Vegetarian Bibimbap

Name: Vegetarian Bibimbap
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2人分
Cuisine: korean
Ingredients: 0.75 カップ short grain rice uncooked; 1.5 カップ water; 150 g spinach; 1 個 carrot julienned; 0.5 個 zucchini julienned; 4 個 shiitake mushroom sliced; 2 大さじ soy sauce; 2 小さじ sesame oil; 2 片 garlic minced; 1 小さじ sugar; 2 大さじ gochujang; 1 小さじ rice vinegar; 1 大さじ water; 2 個 egg; 1 大さじ cooking oil; 1 小さじ sesame seeds toasted (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 55 分
人数: 2
難易度: 普通
1人分: 543 kcal

アレルゲン情報： 卵、グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

main

0.75 カップshort grain rice, uncooked
1.5 カップwater

vegetables

150 gspinach
1 個carrot, julienned
0.5 個zucchini, julienned
4 個shiitake mushroom, sliced

vegetable seasoning

2 大さじsoy sauce
2 小さじsesame oil
2 片garlic, minced
1 小さじsugar

sauce

2 大さじgochujang
1 小さじrice vinegar
1 大さじwater

topping

2 個egg

cooking

1 大さじcooking oil

garnish

1 小さじsesame seeds, toasted(お好みで)

調理器具

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

作り方

手順

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

1人分

栄養情報

68%スコア

カロリー: 543.4kcal
たんぱく質: 17.1g
炭水化物: 74.8g
脂質: 20.5g
食物繊維: 5.3g
糖類: 8.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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