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Veggie Bibimbap

4.6
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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
3 servings
Dinner Korean
Veggie Bibimbap
Ingredients
  • 2 tablespoons sesame oil
  • 1 cup carrot matchsticks
  • 1 cup zucchini matchsticks
  • 1/2 (14 ounce) can bean sprouts, drained
  • 6 ounces canned bamboo shoots, drained
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1/8 teaspoon salt to taste
  • 2 cups cooked and cooled rice
  • 1/3 cup sliced green onions
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 3 eggs
  • 3 teaspoons sweet red chili sauce, or to taste
Instructions
1
Heat a generous amount of sesame oil in a substantial skillet over medium heat; cook and stir the tenderized carrot and zucchini in the hot oil until they start to lose their crunch, approximately 5 minutes. Introduce bean sprouts, bamboo shoots, and mushrooms into the skillet and cook, stirring constantly, until the carrots are fully tenderized, roughly another 5 minutes. Add a pinch of salt to taste and set the vegetables aside for now.
2
Combine cooked rice, chopped green onions, soy sauce, and black pepper in the same skillet, stirring until the rice is heated through. In a separate skillet over medium heat, melt butter and carefully cook eggs, flipping them once, until the yolks remain slightly runny but the egg whites are fully set, approximately 3 minutes per egg.
3
Serve by dividing the hot cooked rice mixture between three serving bowls and topping each bowl with one-third of the vegetable mixture and a fried egg. Offer sweet red chili sauce on the side for guests to mix into their bibimbap.