There’s nothing unhealthy about bibimbap, and it’s a brilliant excuse for cleaning out all those random veggies that you have lying around your fridge…you know you do! In this house, I look for dishes that are not only easy to make, and healthy, but are hearty as well. This is a take off many different recipes with the key being that it’s vegetarian, and actually does exclude kimichi (but that’s simply because I’m not a fan, don’t hate me)! But add all or take out, or find new ingredients, this dish is really another catch all bowl that has monster flavor!
INGREDIENTS
- 1 tbsp gochujang sauce (or red chile paste)
- 1 tbsp sesame oil or avocado oil
- 2 tsp soy sauce
- 2 cups cooked white or brown rice
- 2 tbsp rice vinegar
- salt
- 2 carrots, thinly shaved with a vegetable peeler
- 1 pound mushrooms
- 1 bag of spinach
- 1 tbsp avocado oil
- 2 to 4 eggs
- 1 cup of mung bean sprouts
- 3 radishes, thinly sliced
- 1 tbsp sesame seeds
INSTRUCTIONS
- In a small bowl, stir together the gochujang, sesame oil, soy sauce and 1 tbsp of water in a bowl and set aside.
- In a small bowl, combine the shaved carrots and 1 tbsp of vinegar to pickle while you cook.
- In a large skillet on medium heat, put 2-3 tbsp of sesame oil to heat. Add the mushrooms until browned, about 10 minutes.
- In another skillet, add 1 tbsp of oil and cook the spinach until wilted, about 5 minutes and set aside with cover to keep warm.
- When all ingredients are ready, add oil to skillet and fry up the eggs you want so the yolk is just a little runny, yum!
- To assemble, divide the rice among bowls. Top with sauteed mushrooms, spinach, carrots, bean sprouts, and radishes. Drizzle the sauce over the veggies and top with your fried eggs and sesame seeds.
