Recipe: Spicy Vegetable Bibimbap
Ingredients:
– 3 cups cooked rice
– 1 medium carrot, julienned
– 1 medium zucchini, julienned
– 1 cup spinach
– ½ cup bean sprouts
– ½ cup shiitake mushrooms, sliced
– 3 tablespoons gochujang (Korean red pepper paste)
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1 tablespoon vegetable oil
– Salt, to taste
– 3 fried eggs (optional)
– Toasted sesame seeds, for garnish
– Sliced green onions, for garnish
Cooking sequence:
1. Cook rice according to package instructions, or use pre-cooked rice.
2. In separate bowls, marinate carrot, zucchini, spinach, bean sprouts, and mushrooms each in a mixture of 1 tablespoon sesame oil, 1 tablespoon soy sauce, ½ tablespoon sugar, and a pinch of salt. Let them sit for 10 minutes.
3. Heat a tablespoon of vegetable oil in a pan and sauté carrot, zucchini, bean sprouts, and mushrooms separately until crisp-tender. Set aside.
4. In the same pan, add spinach and cook until wilted. Set aside.
5. In a small bowl, mix gochujang with 1 tablespoon sesame oil to make a spicy sauce.
6. Divide the cooked rice into 3 large bowls. Arrange the sautéed vegetables on top of the rice, keeping them separate.
7. Place a fried egg on each serving (optional).
8. Drizzle gochujang sauce over the vegetables.
9. Garnish with toasted sesame seeds and sliced green onions.
10. Mix everything together just before eating, ensuring the spicy sauce coats the rice and vegetables.
11. Enjoy the spicy vegetable bibimbap!
Note: Feel free to add grilled or sautéed protein of your choice, such as beef, chicken, or tofu, to make it a heartier meal.