Veggie Bibimbap Bowl

Veggie Bibimbap Bowl

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Bibimbap is a Korean rice dish that translates to “mixed rice.” It is a bowl of rice topped with side dishes, commonly leftovers, and sesame oil and Korean chili paste. Take whatever you have in the fridge and make it for a quick lunch anytime!

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Time needed

10 min preparation

Serving Size / Yield

1 serving

Ingredients

  • 1 bowl of steamed white rice
  • 1 fried egg
  • ¼ cup of thinly sliced carrots
  • ¼ cup of sliced shitake mushrooms
  • ¼ cup of thinly sliced cucumbers
  • ¼ cup of bean sprouts
  • ¼ cup of chopped spinach
  • 1 handful of chopped seaweed paper
  • 2 tablespoons of sesame oil
  • 1 tablespoon of chili paste
  • salt and pepper, to taste

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Directions

[The thing about bibimbap is that it’s more of a concept, so you can make it with any ingredients you want to. So don’t worry about having all the same ingredients exactly and feel free to use whatever side dishes you have leftover.]

Warm up the rice in a large bowl of your choice that you will use to assemble to bibimbap.
Arrange carrots, mushrooms, cucumbers, bean sprouts and spinach on top. Top with fried egg and seaweed paper with a side of sesame oil and chili paste.
Take a spoon and mix it all up, adding salt and pepper to taste. Enjoy!




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