How To Make Vegetarian Bibimbap
If you think K-pop is the only thing to stan about Koreans, then you haven’t tried these cool Korean recipes yet. Make K-style fried chicken, wraps, and drinks with these Korean recipes.
Serves:
Ingredients
- 2 cups cooked short grain rice
- 4 cups assorted vegetables (carrots, spinach, mushrooms, bell peppers, bean sprouts, etc.)
- 4 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 cloves garlic, minced
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 4 fried eggs
- 1 tablespoon sesame seeds
- Salt, to taste
Instructions
-
Prepare all the vegetables by washing, peeling, and cutting them into bite-sized pieces.
-
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the vegetables and cook until tender.
-
In a small bowl, mix together the soy sauce, gochujang, garlic, rice vinegar, sugar, and remaining sesame oil.
-
Add the cooked rice to the pan with the vegetables and mix well. Pour in the sauce mixture and stir until everything is well coated.
-
Cook for another 5 minutes, stirring occasionally, until the flavors are well combined.
-
In a separate pan, fry the eggs to your desired doneness.
-
To serve, divide the bibimbap among 4 plates and top each with a fried egg. Sprinkle with sesame seeds and season with salt, if needed.
Nutrition
- Calories : 350kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 970mg
- Total Carbohydrates : 48g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 13g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
