Teresa's Recipes
Authentic Korean Vegetarian Bibimbap
Experience the harmony of flavors with this Authentic Korean Vegetarian Bibimbap. A bed of fluffy, perfectly cooked rice serves as the canvas for a vibrant palette of vegetables, tofu, and a sunny-side up egg, all brought together with a savory sesame-garlic sauce. A touch of gochujang adds a hint of spice that elevates the dish to a whole new level. Enjoy the delightful interplay of textures and flavors in a bowl that's as colorful as it is delicious.
Ingredients
- 2, thinly sliced Green onions
- 2 tablespoons Gochujang sauce
- 1 cup Kimchi
- 4 Eggs
- 3 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds
- 2 cloves, minced Garlic
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 1 cup, sliced Mushrooms
- 2 cups Spinach
- 1, thinly sliced Zucchini
- 2, julienned Carrots
- 1 block, cubed Firm tofu
- 4 cups Cooked rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 550
- Fat: 20g
- Carbs: 70g
- Protein: 25g
- Sodium: 700mg
- Sugar: 10g
Instructions
- Over medium heat, heat 1 tablespoon of vegetable oil in a large skillet.
- Add tofu cubes to the skillet and cook until golden brown on all sides. Once done, remove from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil and sauté the carrots, zucchini, and mushrooms until tender. Once cooked, remove from skillet and set aside.
- In a separate pot, blanch the spinach in boiling water for 1 to 2 minutes. Drain well and squeeze out any excess water.
- Prepare the sauce by mixing soy sauce, sesame oil, minced garlic, and sesame seeds together in a small bowl.
- Evenly divide the cooked rice among four bowls. Arrange the sautéed vegetables, blanched spinach, kimchi, green onions, and tofu on top of the rice.
- In the skillet, heat the remaining vegetable oil and fry the eggs sunny-side up.
- Place a fried egg on top of each prepared bowl.
- Drizzle each bowl with the prepared sauce and serve hot.