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Mushroom Bibimbap

Name: Mushroom Bibimbap
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 portions
Cuisine: coreenne
Ingredients: 400 g Cooked white rice; 200 g Plain tofu; 200 g Button mushrooms; 100 g Carrots; 150 g Zucchini; 150 g Fresh spinach; 2 piece Eggs; 40 g Gochujang paste; 10 g Sugar; 20 g Sesame seeds

A colorful Korean rice bowl with sautéed vegetables, tofu, egg, spicy gochujang sauce and toasted sesame seeds.

30 min2 servings480 kcalDifficulty: Easy

Ingredients

400 g Cooked white rice
200 g Plain tofu
200 g Button mushrooms
100 g Carrots
150 g Zucchini
150 g Fresh spinach
2 piece Eggs
40 g Gochujang paste
10 g Sugar
20 g Sesame seeds

Instructions

Step 1
Stir-fry each vegetable separately for 3-4 minutes with a little oil. Season with salt and pepper. Set aside.
Step 2
Cook the eggs sunny-side up or with the whites set and yolk runny.
Step 3
Quickly sauté the tofu cubes in the skillet for 3 minutes.
Step 4
Divide the rice between two bowls. Arrange all the vegetables, tofu and egg attractively on top of the rice.
Step 5
Mix the gochujang paste with a little water and sugar. Serve the sauce on the side and sprinkle with sesame seeds.

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