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.
Оригинальный рецепт от Forkin
- Общее время
- 55 мин
- Порции
- 2
- Сложность
- Средне
- На порцию
- 543 kcal
Информация об аллергенах: может содержать яйца, глютен, кунжут и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
main
- 0,75 стаканshort grain rice, uncooked
- 1,5 стаканwater
vegetables
- 150 gspinach
- 1 шт.carrot, julienned
- 0,5 шт.zucchini, julienned
- 4 шт.shiitake mushroom, sliced
vegetable seasoning
- 2 ст. л.soy sauce
- 2 ч. л.sesame oil
- 2 зубчикgarlic, minced
- 1 ч. л.sugar
sauce
- 2 ст. л.gochujang
- 1 ч. л.rice vinegar
- 1 ст. л.water
topping
- 2 шт.egg
cooking
- 1 ст. л.cooking oil
garnish
- 1 ч. л.sesame seeds, toasted(необязательно)
Инвентарь
wok · pot · large pan · whisk · knife · mixing bowls
Приготовление
Шаг за шагом
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear.
Около 2 мин
- 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.
Около 20 мин
Совет повара: 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.
Около 10 мин
- 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.
Около 3 мин
- 5
In a small bowl, whisk together soy sauce, sesame oil, minced garlic, and sugar to create the vegetable seasoning mixture.
Около 1 мин
- 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.
Около 3 мин
- 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.
Около 3 мин
- 8
Sauté the sliced shiitake mushroom for 3-4 minutes until browned and tender. Transfer to the plate with the other vegetables.
Около 4 мин
- 9
Toss the blanched spinach, sautéed carrot, zucchini, and shiitake mushroom with half of the prepared vegetable seasoning.
Около 2 мин
- 10
In a separate small bowl, combine gochujang, rice vinegar, and water for the sauce.
Около 1 мин
- 11
Fry the eggs sunny-side up or to your preferred doneness in the same pan, using a little more cooking oil if necessary.
Около 3 мин
- 12
To assemble, divide the cooked short grain rice into two bowls. Arrange the seasoned vegetables neatly over the rice.
Около 2 мин
- 13
Top each bowl with a fried egg and a spoonful of the gochujang sauce. Garnish with toasted sesame seeds if desired.
Около 1 мин
- 14
Serve immediately and mix everything together before eating.
На порцию
Пищевая ценность
- Калории
- 543,4kcal
- Белок
- 17,1g
- Углеводы
- 74,8g
- Жиры
- 20,5g
- Клетчатка
- 5,3g
- Сахара
- 8,8g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.