Looking for a colorful and delicious meal idea?
Bibimbap
Ingredients:
- 2 cups cooked rice
- 1 cup mung bean sprouts
- 1 cup spinach, blanched
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup shiitake mushrooms, sliced
- 2 eggs
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
- Salt to taste
Preparation Steps:
1. In a skillet, heat 1 tablespoon of sesame oil. Sauté the mushrooms until tender. Season with a pinch of salt.
2. In the same skillet, add the julienned carrots and zucchini. Sauté until softened, about 3-4 minutes.
3. In a separate pot, bring water to a boil. Blanch the mung bean sprouts and spinach for 2-3 minutes, then drain.
4. Fry the eggs sunny-side up in a small pan until the whites are set but yolks are still runny.
5. To assemble, place a serving of rice in a bowl. Arrange sautéed vegetables, bean sprouts, and spinach on top of the rice.
6. Add the fried egg in the center. Drizzle with soy sauce and gochujang. Sprinkle sesame seeds over the top.
7. Mix everything together before eating and enjoy!
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins
Calories: 400 kcal per serving | Servings: 2 servings
Suggested Pairings:
Serve with cucumber kimchi or a light seaweed salad for a refreshing side!
#bibimbap #koreanfood #healthymealsLooking for a colorful and delicious meal idea? 🍚✨
Bibimbap 🍲🌈
Ingredients:
- 2 cups cooked rice
- 1 cup mung bean sprouts
- 1 cup spinach, blanched
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup shiitake mushrooms, sliced
- 2 eggs
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
- Salt to taste
Preparation Steps:
1. In a skillet, heat 1 tablespoon of sesame oil. Sauté the mushrooms until tender. Season with a pinch of salt.
2. In the same skillet, add the julienned carrots and zucchini. Sauté until softened, about 3-4 minutes.
3. In a separate pot, bring water to a boil. Blanch the mung bean sprouts and spinach for 2-3 minutes, then drain.
4. Fry the eggs sunny-side up in a small pan until the whites are set but yolks are still runny.
5. To assemble, place a serving of rice in a bowl. Arrange sautéed vegetables, bean sprouts, and spinach on top of the rice.
6. Add the fried egg in the center. Drizzle with soy sauce and gochujang. Sprinkle sesame seeds over the top.
7. Mix everything together before eating and enjoy!
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins
Calories: 400 kcal per serving | Servings: 2 servings
Suggested Pairings:
Serve with cucumber kimchi or a light seaweed salad for a refreshing side!
#bibimbap #koreanfood #healthymeals
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