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Name: Vegetable Bibimbap
Prep time: 17 min
Total time: 49 min
Yield: 2 servings
Ingredients: 300 g short-grain white rice, rinsed until the water runs clear; 360 ml cold water; 40 g gochujang; 15 ml toasted sesame oil; 15 ml rice vinegar; 10 g caster sugar; 10 ml soy sauce; 1 garlic clove, finely grated; 15 ml water; 1000 ml water, for blanching, discarded; 200 g baby spinach; 150 g courgette, cut into matchsticks; 150 g carrot, peeled and cut into matchsticks; 150 g fresh shiitake mushrooms, stems removed and caps thinly sliced; 150 g bean sprouts; 35 ml canola oil, divided; 4 g fine salt, divided; 2 g ground black pepper, divided; 15 ml soy sauce, divided; 5 ml toasted sesame oil, divided; 2 large eggs; 10 g toasted sesame seeds; 4 spring onion stalks, thinly sliced

Vegetable Bibimbap

Steamed short-grain rice with separately cooked vegetables, a fully cooked fried egg, and a measured gochujang dressing.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Vegetable Bibimbap

Steamed short-grain rice with separately cooked vegetables, a fully cooked fried egg, and a measured gochujang dressing.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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