Rush Hour Vegetable Bibimbap
Ingredients
- 1 cup uncooked medium-grain brown rice
- 1 tsp sesame oil
- 1 tsp vegetable oil
- 1 cup carrots, cut into matchsticks
- 2 cloves garlic, minced
- 1 cup zucchini, cut into matchsticks
- 1/4 lb button mushrooms, thickly sliced
- 6 oz fresh spinach
- 4 green onions, sliced
- 1/2 lb baked or fried tofu, cut into 1- to 2-inch squares
- 1 cup cucumber, cut into matchsticks
- 2 oz mung bean sprouts
- Pinch of salt
- Pinch of ground black pepper
- 6 large eggs
Sauce
- 1/4 cup Gochujang (Korean chili paste)
- 2 tsp tamari
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp rice vinegar
- 1/2 tsp sesame seeds
Directions
- Start cooking the rice according to package directions. In a small bowl,
mix together all sauce ingredients. - In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute.
- Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper.
- Set aside vegetables, and fry 6 eggs over easy.
- To serve the bibimbap, place a scoop of rice in each bowl, top with
some stir-fried vegetables, place a cooked egg on top and garnish with
sliced green onions. Serve the sauce on the side for drizzling. - Serving Suggestion: Serve with a side of kimchee, and enjoy a scoop of green tea ice cream for dessert.
