Korean•healthy
Bibimbap (Korean mixed rice with meat and vegetables)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 yellow onion
- 3-4 shiitake mushrooms
- 1/3 carrot (80g)
- 1/3 zucchini (80g)
- 2 tbsp neutral-tasting oil, divided
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Handful of microgreens (optional)
- 2 sunny-side-up eggs, to serve
- 2 tsp toasted sesame oil, divided
- Yakgochujang (or regular Korean chili paste), to serve
Instructions
- 1
Thinly slice the onion and mushrooms. Cut the carrot and zucchini into matchsticks. (Feel free to substitute with other vegetables.)
- 2
In a pan, heat the oil (1/2 tbsp) over medium-low heat. Once it’s heated, cook your veggies, one by one, with a pinch of salt. After 2 or 3 minutes or until it starts to soften, remove it from the pan and set aside.
- 3
Divide the rice into serving bowls. Add half of the veggies and microgreens (if using) to each bowl .
- 4
Place a sunny-side-up egg and finish with sesame oil (1 tsp) each. Serve with YAKGOCHUJANG (or regular gochujang). You might need to add 1/2 tbsp-1 tbsp to mix everything. Enjoy!