Vegetarian Bibimbap with Free Range Eggs, Chinese Broccoli, Mushrooms & Black Sesame
  • Prep time: 30 minutes
  • Calories: 670
Bibimbap is a popular Korean dish deserving it's name from the Korean word for "mixed rice." This delicious and nutritious meal traditionally consists of white rice topped with sautéed and seasonal vegetables, fried egg, hot chili, soy sauce, 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.
  • 34 Cup of Jasmine Rice
  • 12 Bunch of Chinese Broccoli
  • 100 g of Portobello Mushrooms (small)
  • 2 of Garlic Clove
  • 1 of Spring Onion
  • 1 of Carrot
  • 2 Tsp of Gochujang
  • 2 Tsp of Soy Sauce (GF)
  • 2 of Free Range Eggs
  • 1 Tsp of Black Sesame Seeds
  • 1 of Lebanese Cucumber

Cook Rice & Prepare Ingredients:

In medium pot, bring 1 cups water to boil. Stir in rice, cover, reduce heat to low. Simmer 15 minutes until water is absorbed. Cover pot, let rice absorb water off the heat. Fluff finished rice with fork. Thinly slice spring onion on a slight angle. Peel carrot, cut into matchsticks or grate. Thinly slice cucumber into rounds.

Cook Baby Spinach & Broccolini:

Cut Chinese broccoli into 3-4 cm pieces. Remove mushroom stems, thinly slice caps. Peel and roughly chop garlic. Heat a little oil on medium until hot. Add Chinese broccoli and garlic, cook 2-3 minutes or until Chinese broccoli is bright green and tender-crisp, and leaves have 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 1-3 minutes, or until softened. Transfer cooked mushrooms to the plate with the Chinese broccoli, keeping them separate.

Finish Rice:

In the same pan, heat a little more oil on medium-high. Add the cooked rice and cook about 1-2 minutes, or until dry and slightly golden, stirring occasionally. Add gochujang, sesame oil and soy sauce to taste. 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, to your liking), 3-5 minutes, or until the whites are set and no longer translucent.

You Plate It:

Top each bowl of rice with the Chinese broccoli, mushrooms, carrots, cucumber and a cooked egg. Garnish with the spring onion and black sesame seeds. Enjoy!