Description
A simple and delicious vegetarian bibimbap recipe featuring seasoned sautéed vegetables, fresh spinach, and flavorful gochujang sauce served over warm short-grain rice. This Korean-inspired dish is vibrant, nutritious, and perfect for a wholesome meal.
Ingredients
Scale
Rice
- 1 cup Short-Grain Rice (Rinse until water runs clear)
Vegetables
- 1 medium Carrot (Julienned)
- 1 medium Zucchini (Sliced into thin strips)
- 2 cups Fresh Spinach (Blanched or sautéed)
- 1 cup Mushrooms (Sliced shiitake or button)
- 1 bunch Green Onions (Chopped)
Seasonings and Garnishes
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Sesame Oil (For flavor enhancement)
- Vegetable Oil (For sautéing, approximately 2 tablespoons)
- To taste Kimchi (For serving)
- To taste Toasted Sesame Seeds (Optional garnish)
Instructions
- Cook the Rice: Rinse the short-grain rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop according to package instructions. Let it sit covered for 10 minutes after cooking to finish steaming.
- Prepare Vegetables: Julienne the carrot, slice the zucchini into thin strips, and slice the mushrooms.
- Sauté Mushrooms: Heat vegetable oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté for 4-5 minutes until they are browned and tender.
- Sauté Carrots: Add the julienned carrots to the skillet with the mushrooms and sauté for 2-3 minutes until the carrots begin to soften. Stir to combine evenly.
- Sauté Zucchini: Add the sliced zucchini to the skillet and continue sautéing for an additional 3-4 minutes until the zucchini is tender.
- Blanch Spinach: Bring a pot of water to a boil and blanch the spinach for 1-2 minutes until wilted. Immediately transfer spinach to an ice bath to stop cooking, then drain thoroughly and set aside.
- Assemble Bibimbap: Place cooked rice in serving bowls. Arrange the sautéed mushrooms, carrots, zucchini, and blanched spinach on top of the rice, keeping the vegetables separated for a colorful presentation.
- Add Sauce and Garnish: Mix the gochujang with sesame oil and drizzle it evenly over the vegetables. Sprinkle chopped green onions and toasted sesame seeds on top as garnish.
- Serve: Serve the bibimbap immediately while warm, with kimchi on the side if desired. Encourage each person to mix their bowl well before eating to enjoy all the flavors together.
Notes
- If you prefer a gluten-free option, ensure that the gochujang used is gluten-free as some brands may contain wheat.
- You can substitute mushrooms with other vegetables like bell peppers or bean sprouts for variation.
- For extra protein, consider adding a fried egg on top or tofu alongside the vegetables.
- Adjust the amount of gochujang according to your spice preference.
- Using a rice cooker simplifies the rice preparation, but stovetop cooking works equally well.
