Easy Weekday Bibimbap (Korean Mixed Rice Bowl)

• 份量: 3 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

2 medium zucchinis (julienned)

2 large carrots (julienned)

2 handfuls of bean sprouts

8 oz mushrooms (sliced)

2 handfuls baby spinach

2/3 cup frozen edamame (shelled)

1/2 cup water

2 tsp minced garlic

2 tbsp soy sauce

1 tbsp fish sauce

1/2 tsp salt

3 tbsp gochujang

1 1/2 tbsp toasted sesame oil

1 1/2 tbsp honey

1 1/2 tbsp water

3 cups cooked medium-grain rice

1/2 cup chopped almonds

1 tbsp toasted sesame seeds

Optional 3 sunny-side-up eggs

步驟

Cook the veggies

Place the zucchini, carrots, bean sprouts, mushrooms, spinach, edamame, and water in a large pot or pan.

Cover and heat over medium until steaming, then cook for 6–8 minutes, until the carrots and zucchini soften slightly but still have some bite.

Prepare the sauces

Mix garlic, soy sauce, fish sauce, and salt for the veggie seasoning.

Combine gochujang, sesame oil, honey, and water for the gochujang sauce.

Season the veggies

Once the veggies have cooled slightly, drain any excess water from the pot.

Pour the veggie seasoning over the veggies and toss gently to coat.

Assemble

In a bowl, add a base of cooked rice. Top with the seasoned veggies and drizzle with the gochujang sauce.

Add crushed almonds, sesame seeds, and a sunny-side-up egg if desired.

Gently mix everything with chopsticks until well combined. Serve and enjoy!