Easy Vegetarian Bibimbap
Bibimbap is likely the most popular Korean dish that has gained popularity all over the world! Unsurprisingly so, it's healthy, full of vegetables, textures and flavours! We have made no-fuss bibimbap using a shop-bought mix of stir-fry vegetables. We have also flavoured the dish with miso paste alongside a traditional Gochujang sauce! Spicy, warming and ready in 15 minutes - what's not to like!
Ingredients
- 1½ tablespoon miso paste divided into 1 tablespoon and ½ tbsp
- 150 g long-grain rice
- 1 tablespoon olive oil
- 300 g stir fry vegetables
- 2 eggs
- 2 tablespoon soy sauce
For Bibimbap Sauce:
- 1 tablespoon Gochujang Paste
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon caster sugar
- 1 tablespoon rice vinegar
- 1 tablespoon water
Instructions
- Place a tablespoon of miso paste into a large pan and pour 300ml of boiling water over it. Stir to combine, then add the rice and stir again, so that rice do not stick in clumps. Bring to the boil, then turn down the heat and simmer for 15 minutes, until rice is cooked.
- In the meantime, prepare the Bibimbap sauce by mixing all sauce ingredients in a small bowl.
- Heat a large frying pan or a wok with a tablespoon of olive oil. Add the stir-fry vegetables and fry for 3-5 minutes (you still want them crunchy). Then add 2 tablespoon of soy sauce and ½ tablespoon of miso paste, and stir fry for another 2 minutes.
- At the same time, fry the eggs until the whites are set but the yolks are still runny.
- Once the rice is cooked, divide it between two bowls, top with stir-fried vegetables, fried egg and drizzle spicy Bibimbap sauce all over.
Nutrition
Calories: 666kcalCarbohydrates: 95gProtein: 21gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 164mgSodium: 2094mgPotassium: 576mgFiber: 9gSugar: 8gVitamin A: 7877IUVitamin C: 16mgCalcium: 141mgIron: 4mg
Tried this recipe?Let us know how it was!