Veggie & Sushi Rice Bibimbap

by | Nov 12, 2018 | recipes, Vegetarian | 0 comments

Veggie & Sushi Rice Bibimbap

Bibimbap, is a Korean rice bowl that is chocked full  flavor and color. You will find many variations of Bibnimbap most of which include some type of meat. This delicious mushroomy vegetarian version includes an assortment of stir-fried veggies, gochujang-a spicy Korean condiment, egg, and sushi rice.

Veggie & Sushi Rice Bibimbap 9

All you have to do is boil up some sushi rice. Thinly slice garlic, carrots, mushrooms and scallions. Whip up some gochujang sauce, stir-fry the ingredients and you have yourself a delish healthy meal.

Veggie & Sushi Rice Bibimbap quote

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Veggie & Sushi Rice Bibimbap

Bibimbap, is a Korean rice bowl that is chocked full flavor and color. You will find many variations of Bibnimbap most of which include some type of meat. This delicious mushroomy vegetarian version includes an assortment of stir-fried veggies, gochujang-a spicy Korean condiment, egg, and sushi rice.
Course Main Course
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

Ingredients:

  • 1 cup of sushi rice
  • 1 cup of sliced shiitake mushrooms
  • 2 large carrots
  • 1 large garlic clove
  • 2 scallions
  • 1 oz gochujang
  • 3 tablespoons of rice vinegar
  • 1 large bag of baby spinach
  • 2 1 ⁄4 tsp furikake
  • coarse kosher salt
  • sugar
  • olive oil
  • freshly ground pepper
  • 2 large eggs

Instructions

  • Cook rice: Place rice in a small saucepan with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork, then cover to keep warm until ready to serve.
    Veggie & Sushi Rice Bibimbap 1
  • Prep ingredients: Wipe shiitake mushrooms with a damp paper towel. Then trim stem ends from the shiitake mushrooms, then thinly slice caps. Peel carrots and thinly slice on an angle. Peel and finely chop 1 large garlic clove. Trim ends from scallions, then thinly slice, keeping white and dark greens separate. In a small bowl, whisk gochujang, vinegar, 11⁄2 teaspoons sugar, and 2 teaspoons water.
    Veggie & Sushi Rice Bibimbap 2
  • Start stir-fry: Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add carrots and cook, without stirring, until golden brown on one side, 2-3 minutes. Add mushrooms, stir, and sprinkle with salt. Cook, stirring, until mushrooms are golden brown and tender, about 5 minutes.
  • Finish stir-fry: Add garlic and scallion whites to skillet and cook until fragrant, about 1 minute. Add spinach and cook until just wilted, about 1 minute. Season to taste with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.
    Veggie & Sushi Rice Bibimbap 4
  • Fry eggs: Heat 2 tablespoons oil in same skillet over high. Carefully crack 2 large eggs into the pan (they may splatter), and sprinkle lightly with salt and pepper. Cook until the edges are light brown and crispy and the whites are just set, about 1 minute. Cover pan and cook 1 minute; edges should be very crispy and yolks still runny.
  • Finish rice & serve: Stir half of the furikake and half of the scallion greens into rice. Spoon rice into bowls. Top with vegetables, eggs, and some of the gochujang sauce serving the rest at the table. Garnish with remaining furikake and scallions. Enjoy!