Korean Vegetarian Rice Bowl (Bibimbap)
Korean Vegetarian Rice Bowl is full of vegetables such as carrot, zucchini, mushrooms, tofu, kimchi etc. Try this bibimbap recipe! Brought to you by Asian…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Plate
- Serving bowl
- Egg separator
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 4 cups cooked short medium rice (piping hot)
- 1 carrot (julienned)
- 1 zucchini (julienned)
- 8 dried shiitake mushrooms (rehydrated in warm water for at least 1 hr, sliced)
- 1 pack enoki mushrooms (separated)
- 4 radishes (thinly sliced)
- 1 cup shelled edamame beans (blanced)
- 2 fried tofu (julienned)
- ½ cup kimchi (cut bite-sized)
- 1 tbsp minced garlic
- 1 stalk spring onion (sliced)
- ¼ tsp Korean chilli powder (gochugaru, adjust to taste)
- 4 fresh eggs
- Ottogi Gochujang (to taste)
- Yeo's Pure Sesame Oil (to taste)
- Salt
- Lee Kum Kee Premium Soy Sauce (to taste)
- Cooking oil
- Sesame seeds (for garnish)
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