Vegetarian Bibimbap
Description
This bibimbap recipe is a vegetarian version of the classic Korean rice bowl with warm white rice and tender mixed veggies, topped with a fried egg.
Ingredients
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2 tablespoons sesame oil
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1 cup carrot matchsticks
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1 cup zucchini matchsticks
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1/2 (14 ounce) can bean sprouts, drained
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6 ounces canned bamboo shoots, drained
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1 (4 1/2 ounce) can sliced mushrooms, drained
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1/8 teaspoon salt to taste
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2 cups cooked and cooled rice
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1/3 cup sliced green onions
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2 tablespoons soy sauce
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1/4 teaspoon ground black pepper
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1 tablespoon butter
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3 eggs
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3 teaspoons sweet red chili sauce, or to taste
Directions
1
Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.
2
Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.
3
In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
4
To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.