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…
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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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