Summer Bibimbap with Avocado - California Avocados

Name: Summer Bibimbap with Avocado - California Avocados
Ingredients: 2 medium carrots, peeled and sliced into very thin rounds; 1 medium zucchini, cut into 2-inch long matchsticks; 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced; 1 tablespoon unseasoned rice vinegar; 1 ¼ teaspoons fine grain sea salt, divided; 1 teaspoon maple syrup; Few drops of toasted sesame oil; 1/2 cup kimchi, drained and coarsely chopped; 1 ripe California Avocado, peeled and sliced; 5 cups cooked short-grain rice; 1 recipe Gochujang sauce (recipe below); 4 teaspoons toasted sesame seeds; Additional Toppings (if desired): strips of steak or chicken, stir-fried tofu, fried egg, other stir-fried vegetables, etc.

californiaavocado.com

Bibimbap is the quintessential rice bowl—a bowl of warm rice topped with an assortment of different cooked, raw and pickled vegetables and proteins and a sweet and savory sauce.

View full recipe on californiaavocado.com

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 californiaavocado.com.

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Ingredients

2 medium carrots, peeled and sliced into very thin rounds
1 medium zucchini, cut into 2-inch long matchsticks
8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced
1 tablespoon unseasoned rice vinegar
1 ¼ teaspoons fine grain sea salt, divided
1 teaspoon maple syrup
Few drops of toasted sesame oil
1/2 cup kimchi, drained and coarsely chopped
1 ripe California Avocado, peeled and sliced
5 cups cooked short-grain rice
1 recipe Gochujang sauce (recipe below)
4 teaspoons toasted sesame seeds
Additional Toppings (if desired): strips of steak or chicken, stir-fried tofu, fried egg, other stir-fried vegetables, etc.