A signature Korean dish, bibimbap, is a colorful rice bowl filled with stir-fried veggies and meat. This meatless version from Eat Spin Run Repeat is brimming with bok choy, mushrooms, carrots, zucchini, avocado — and topped off with a fried egg. Mix everything up for a explosion of flavors.
Veggie Korean Bibimbap Ingredients Bibimbap Sauce (may have some leftover): Directions Cook the rice according to package directions. Meanwhile, prep all the vegetables as indicated above and whisk together the ingredients for the sauce. (If you can, shake it in a bottle or sealed container to create an even mixture.) Heat the sesame oil in a wok over high heat. Sautee the garlic for 1 minute, then add the bok choy, shiitake mushrooms, half of the scallions and tamari. Stir fry for 3–4 minutes, or until softened. The bok choy should be wilted and vibrant green. When the rice is ready, mix in 1–2 tablespoons bibimbap sauce, depending on your spice preference. Divide the rice between two bowls. Follow by distributing the bok choy mixture, zucchini, carrots and sliced avocado on top of the rice. Fry two eggs to your desired firmness and place them on top of the vegetables. Sprinkle with the remaining scallions, sesame seeds and serve the remaining sauce on the side. Just before eating, mix your veggies and rice together. Add more bibimbap sauce if you like, and enjoy! Note: Gochujang (a condiment called for in this recipe) is a Korean chili-based sauce. If you can’t find it, feel free to swap in any other Asian chili paste. Note however, that some chili pastes contain fish sauce or shrimp, so if keeping the recipe vegetarian is important, be sure to read the label. Nutrition Information Serves: 2 | Serving Size: 1/2 of recipe Per serving: Calories: 431; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 186mg; Sodium: 434mg; Carbohydrate: 60g; Dietary Fiber: 9g; Sugar: 8g; Protein: 16g Nutrition Bonus: Potassium: 951mg; Iron: 23%; Vitamin A: 189%; Vitamin C: 126%; Calcium: 20%
