World cuisine
Vegetable bibimbap
Korean bowl of rice with stir-fried vegetables, egg and gochujang.
Vegetarian
Ingredients
- 300 g cooked rice
- 1 carrot
- 1 zucchini
- 150 g spinach
- 150 g mushrooms
- 100 g bean sprouts
- 4 eggs
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
Step-by-step
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- Put the julienned carrot in the mixing bowl and stir-fry with oil 5 min/120°C/reverse/spoon speed, set aside.
- Stir-fry the julienned zucchini 4 min/120°C/reverse/spoon speed, set aside.
- Stir-fry the sliced mushrooms 5 min/120°C/reverse/spoon speed, set aside.
- Blanch the spinach and the sprouts 3 min/100°C/speed 1 and drain.
- Mix the gochujang with the soy and a little sesame oil.
- Fry the eggs separately leaving the yolk runny.
- Divide the rice into bowls and place the vegetables in mounds.
- Crown with the egg, the gochujang sauce and sesame seeds.
Tips
- Mix everything well at the table before eating.
- For a vegan version replace the egg with tofu.
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