Adzuki Bean Bibimbap
with carrots / zucchini / fried egg

Name: Adzuki Bean Bibimbap
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10 oz Carrots, shredded (look for pre-shredded); 1 lb Zucchini, cubed; 2 cloves Garlic, chopped; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Brown sugar; 1 Tbsp Gochujang (plus extra for serving); 2 tsp Vinegar, rice; 1 stalks Green onions, chopped, green and white parts separate; 1 can Beans, adzuki (14 oz / 397 g), drained and rinsed (sub pre-cooked lentils or canned kidney beans); 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 tsp Oil, toasted sesame; 1/2 tsp Sesame seeds, any color (opt); 4 Eggs; 1 1/2 cups Rice, uncooked white or brown

Active: 40 Total: 40

Original GF Paleo Vegetarian

Bibimbap is a Korean dish with several components, but we've streamlined the process to make this flavorful meal a bit more weeknight friendly.
Smarts: You’ll cook the ingredients for the bibimbap in the same pan in a few rounds to be sure it all cooks just the amount of time it needs. As each item finishes cooking, set it aside, covered to keep warm.

Ingredients

Metric

Servings:

Adzuki Bean Bibimbap:

Carrots - 10 oz , shredded (look for pre-shredded)
Zucchini - 1 lb , cubed
Garlic - 2 cloves , chopped
Soy sauce, low-sodium - 1 Tbsp
Brown sugar - 1 Tbsp
Gochujang - 1 Tbsp (plus extra for serving)
Vinegar, rice - 2 tsp
Green onions - 1 stalks , chopped, green and white parts separate
Beans, adzuki (14 oz / 397 g) - 1 can , drained and rinsed (sub pre-cooked lentils or canned kidney beans)
Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
Oil, toasted sesame - 1/2 tsp
Sesame seeds, any color (opt) - 1/2 tsp
Eggs - 4

White or Brown Rice (for 2 nights):

Rice, uncooked white or brown - 1 1/2 cups

Prep

Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Carrots / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, soy sauce, brown sugar, gochujang, and rice vinegar. (Can be done up to 5 days ahead)
Green onions - Chop green onions, keeping green and white parts separate.
Beans - Drain and rinse.

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Make

Heat a wok or large skillet over medium heat. Add first part of oil and then white parts of green onions, carrots, and zucchini. Saute until tender, 6 to 7 minutes. (Add a splash of water if the pan starts to look too dry.) Season vegetables with some salt and pepper. Toss with sesame oil and sesame seeds.
Set vegetables aside, covered to keep warm. Return pan to heat.
To heated pan, add second part of oil and then beans and sauce. Saute beans until sauce thickens and coats beans, 4 to 5 minutes.
While beans are cooking, heat a nonstick pan or skillet (for the eggs) over medium heat. Add third part of oil. When oil is hot, crack eggs into oil and fry to your liking.
If rice was made ahead, reheat it. (Reserve half for Thursday.)
Serve rice with vegetables, beans, and eggs. Top with green parts of green onions. Serve with extra gochujang. Enjoy!

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