Vegetarian Bibimbap with Broccolini & Mushrooms
Bibimbap is a popular Korean dish whose name arose from the Korean word for "mixed rice." This delicious and nutritious meal traditionally consists of white rice topped with sauteed and seasonal vegetables, a fried egg, hot chilli, sesame oil, and sometimes sliced meat. These ingredients are then mixed thoroughly before eating. It is a wonderfully versatile dish and can be served either hot or cold. Note: You will need eggs from your pantry for this dish.
Ingredients
- 0.75 Cups of Jasmine Rice
- 1 Bunch of Broccolini
- 1 75 Gram Pack of Baby Spinach
- 100 Grams of Mushrooms
- 2 Garlic Clove
- 1 Spring Onion
- 1 Carrot
- 2 Teaspoons of Gochujang
- 1 Tablespoons of Sesame Oil
- 2 5 Gram Pack of Soy Sauce
- 2 Egg (pantry)
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Get startedStep-by-step instructions
Cook Rice & Prepare Ingredients:
In a medium pot, bring 1½ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork. Thinly slice the spring onion lengthwise and put the slices in a bowl of cold water. Peel the carrot and cut it into matchsticks or grate with a box grater.
Cook Baby Spinach & Broccolini:
Cut broccolini into 3-4 cm pieces. Remove the mushroom stems and thinly slice the caps. Peel and roughly chop the garlic. Heat a little oil on medium until hot. Add the baby spinach, broccolini and garlic, and cook 2 to 3 minutes, or until the broccolini is bright green and tender-crisp, and the baby spinach has wilted. Season with salt and pepper. Transfer to a plate, cover to keep warm.
Cook Mushrooms:
In the same pan, heat a little more oil on medium. Add the mushrooms, season with salt and pepper, and cook 1 to 3 minutes, or until softened. Transfer the cooked mushrooms to the plate with the baby spinach and broccolini keeping them separate.
Finish Rice:
In the same pan, heat a little more oil on medium-high. Add the cooked rice to the pan and cook about 1 to 2 minutes, or until dry and slightly golden, stirring occasionally. Add the sesame oil and soy sauce to taste. (If you like it spicy, add the Gochujang, add less if you prefer mild heat.) Cook about 1 minute longer, stirring. Transfer the rice to bowls.
Cook Eggs:
In the same pan, heat a little more oil on low. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up), 3 to 5 minutes, or until the whites are set and no longer translucent.
You Plate It:
Top each bowl of rice with the baby spinach, broccolini, mushrooms, carrots, and a cooked egg. Garnish with the spring onion. Enjoy!
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