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.
Ett originalrecept av Forkin
- Total tid
- 55 min
- Portioner
- 2
- Svårighetsgrad
- Medel
- Per portion
- 543 kcal
Allergeninformation: kan innehålla ägg, gluten, sesam, soja och sojabönor. Kontrollera alltid ingrediensförpackningen om du har en allergi.
Förberedelser
Ingredienser
main
- 0,75 koppshort grain rice, uncooked
- 1,5 koppwater
vegetables
- 150 gspinach
- 1 stcarrot, julienned
- 0,5 stzucchini, julienned
- 4 stshiitake mushroom, sliced
vegetable seasoning
- 2 msksoy sauce
- 2 tsksesame oil
- 2 klyftagarlic, minced
- 1 tsksugar
sauce
- 2 mskgochujang
- 1 tskrice vinegar
- 1 mskwater
topping
- 2 stegg
cooking
- 1 mskcooking oil
garnish
- 1 tsksesame seeds, toasted(valfritt)
Utrustning
wok · pot · large pan · whisk · knife · mixing bowls
Gör så här
Steg för steg
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear.
Cirka 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.
Cirka 20 min
Kockens tips: 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.
Cirka 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.
Cirka 3 min
- 5
In a small bowl, whisk together soy sauce, sesame oil, minced garlic, and sugar to create the vegetable seasoning mixture.
Cirka 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.
Cirka 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.
Cirka 3 min
- 8
Sauté the sliced shiitake mushroom for 3-4 minutes until browned and tender. Transfer to the plate with the other vegetables.
Cirka 4 min
- 9
Toss the blanched spinach, sautéed carrot, zucchini, and shiitake mushroom with half of the prepared vegetable seasoning.
Cirka 2 min
- 10
In a separate small bowl, combine gochujang, rice vinegar, and water for the sauce.
Cirka 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.
Cirka 3 min
- 12
To assemble, divide the cooked short grain rice into two bowls. Arrange the seasoned vegetables neatly over the rice.
Cirka 2 min
- 13
Top each bowl with a fried egg and a spoonful of the gochujang sauce. Garnish with toasted sesame seeds if desired.
Cirka 1 min
- 14
Serve immediately and mix everything together before eating.
Per portion
Näringsvärden
- Kalorier
- 543,4kcal
- Protein
- 17,1g
- Kolhydrater
- 74,8g
- Fett
- 20,5g
- Fiber
- 5,3g
- Socker
- 8,8g
Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.
Håll det gott
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.