Vegetable Bibimbap

Name: Vegetable Bibimbap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300 g Cooked white rice; 150 g Fresh spinach; 2 piece Carrots; 1 piece Zucchini; 150 g Shiitake mushrooms; 100 g Bean sprouts; 2 piece Eggs; 2 tbsp Gochujang; 1 tbsp Soy sauce; 2 clove Garlic; 3 tbsp Sesame oil; 1 tbsp Sesame seeds; 1 pinch Salt

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~4-7 €

Want to track this recipe on WhatsApp?

Calerys reads a photo of your plate and calculates your real calories and macros in seconds.

Try it on WhatsApp

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

14 gProtéines

13 gLipides

62 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

Free · No sign-up · Reply in seconds

2pers.

Vous avez besoin de

What about you — what’s your goal?

Etapes

1
Cook the rice if not prepared (20 minutes) or reheat.
5 min
2
Blanch the spinach for 2 minutes, squeeze dry, mix with 1/2 tsp sesame oil and salt.
3 min
3
Slice the carrots and zucchini into thin batons. Slice the mushrooms. Cook each vegetable separately for 3 minutes with a little oil and garlic.
9 min
4
Blanch the bean sprouts for 1 minute, drain, season with soy sauce and sesame oil.
2 min
5
Fry the eggs sunny-side up (2-3 minutes).
3 min
6
Arrange bowls: rice as the base, arrange vegetables in sections around it, top with an egg, sprinkle with sesame seeds, serve with gochujang on the side.
2 min