Easy Mixed Vegetable Bibimbap with Fried Egg

Need some color in your life? This is Veggie Bibimbap gives you just that in a bowl full of flavor and satisfaction. Follow the recipe or just customize it with whatever veggies you’ve got lying around – and want to get rid of. Trash-can bowl some may call it? 

How many times have I tried Korean before this? 0

Unless wings count. 

Okay maybe I have had kimchi in some form, but what I’m getting at is that I haven’t had a full-blown authentic Korean dish.

So when Bimbimbap came up as a recommended way to use up all those tiny amounts of miscellaneous veggies I had in my fridge, I couldn’t miss the opportunity.

What a Bibimbap is, is basically a warm bowl of rice topped with sautéed veggies, a spicy Korean chili pepper paste (Gochujang) and fermented vegetables (Kimchi). And to make it a complete meal with protein: beef, eggs or tofu!

But what a Bibimbap also is, is a dinner idea that’s not only full of color and texture, but also a ton of flavor and nutrition.

Easy Mixed Vegetable Bibimbap with Fried Egg

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 2 cups

Calories: 253kcal

Course: Main Course

Cuisine: Korean

This Veggie Bibimbap is bowl full of flavor and satisfaction when all you’re trying to do is empty your refrigerator. Super-customizable but still super-tasty, so long as you put in that gochujang and kimchi!

Ingredients

• 1 cup Spinach, 30g
• ¼ tsp Sesame Oil
• ½ cup Zucchini, Thinly Sliced, 62g
• 2 tsp Gochujang paste, or Sriracha or Red Pepper Flake paste
• 2 Tbsp Carrots, Sliced into matchsticks , 16g
• ⅛ tsp Garlic Powder
• ½ tsp Olive Oil, Divided
• ⅓ cup Mushrooms, Sliced, 23g
• ¼ cup Red Cabbage, Sliced, 22g
• 3 Tbsp Green Onion, Sliced, 20g
• ¼ cup Kimchi, 37g
• 1 Egg
• 1 cup Cooked Brown Rice, 195g
• ½ tsp Seseme Seeds, 1.5g

Instructions

• Heat a non-stick skillet on medium-high.
• Cook spinach in 3 Tbsp water until wilted (about 2 mins), drizzle with sesame oil and season with salt. Set aside.
• Repeat with carrots & garlic powder, zucchini & gochujang.
• Heat third of the oil and sauté mushrooms for about 2 minutes. Season with salt and pepper and set aside.
• Repeat with cabbage.
• Heat rest of oil, crack egg on the skillet, cover and cook for about 3 minutes until whites are set and yolk is still a little runny. Longer if you want it well done.
• Build the bowl by first adding the cooked rice, followed by the cooked veggies and kimchi. Slide the egg on, and sprinkle sesame seeds on top. Drizzle extra sesame oil or gochujang if desired.
• Mix the ingredients well and enjoy!

Notes

Customize the quantities of the veggies as you please.

Nutrition:

• Servings: 2 cups | Serving size: 2 cups
• Calories: 453kcal
• Fat: 27.3g | Saturated fat: 7.2g
• Carbohydrates: 25.8g | Fiber: 8.3g | Sugar: 5.5g
• Protein: 27.1g