Vegetarian Bibimbap
sesame sauteed vegetables / eggs

Name: Vegetarian Bibimbap
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 cups Rice, brown or white; 1/2 tsp Gochujang (Korean red pepper paste, sub harissa or Sriracha) (to taste); ~2 cups Sesame sauteed vegetables (ingredients listed separately); 4 Eggs; 1 Carrots, large, matchsticks; 1 Zucchini, medium, matchsticks; 1 Bell peppers, red, matchsticks; 3 cloves Garlic, minced; 6 oz Chinese kale (sub bok choy or broccolini), chopped; 1 Tbsp Oil, toasted sesame; 1 Tbsp Sesame seeds, white; 1/2 Lemons, juice of

Active: 35 Total: 45

Original GF Paleo Vegetarian

Bibimbap is a popular Korean dish that combines rice and sauteed vegetables. We pull this quick dish together on the stovetop and top it with eggs for a satisfying vegetarian meal.

Proteins

Eggs

Cuisines

Asian - Fusion

Ingredients

Metric

Servings:

Vegetarian Bibimbap:

Rice, brown or white - 1.5 cups
Gochujang (Korean red pepper paste, sub harissa or Sriracha) - 1/2 tsp (to taste)
Sesame sauteed vegetables (ingredients listed separately) - ~2 cups
Eggs - 4

Sesame Sauteed Vegetables:

Carrots, large - 1 , matchsticks
Zucchini, medium - 1 , matchsticks
Bell peppers, red - 1 , matchsticks
Garlic - 3 cloves , minced
Chinese kale (sub bok choy or broccolini) - 6 oz , chopped
Oil, toasted sesame - 1 Tbsp
Sesame seeds, white - 1 Tbsp
Lemons - 1/2 , juice of

Prep

Rice - 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 / Bell peppers / Garlic / Chinese kale - Prep as directed.- Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat a skillet or saute pan that you have a lid for over medium-high heat. Add sesame oil, sesame seeds and garlic and saute until garlic softens, ~2 minutes. Add carrots, zucchini, bell peppers and kale and saute until tender, 7 to 8 minutes. Season with some salt and pepper and squeeze lemon juice over the top.
Stir in prepared rice and Gochujang (or other hot sauce), to taste.
Crack eggs directly over bibimbap. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
Enjoy bibimbap fresh off the stove, divided between serving bowls. Use spoon and fork or chopsticks to mix all ingredients with the egg as you eat!

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