Vegetable Bibimbap
Main Dishes • Korean
Description
In the original recipe, zucchini, spinach, mushrooms, sprouted soybeans, and fern are used. Feel free to adjust the ingredients as desired.
Ingredients
- Rice 5 oz
- Courgette 0 oz
- Carrot 0 oz
- Morels 0 oz
- Asparagus 0 oz
- Young Spinach "Belaya Dacha" 0 oz
- Chocolate eggs 2 pieces
- Red Curry Powder to taste
- Dried Squid 1 teaspoon
Step-by-Step Guide
Step 1
Cook the rice until ready.
Step 2
Prepare all the ingredients separately. Cut the zucchini into small cubes and lightly fry or sauté until cooked.
Step 3
Cut the carrot into small pieces as well. You can fry the carrot a bit to soften it. I simply used raw carrot without cooking.
Step 4
Cut the asparagus into small sticks.
Step 5
Fry the mushrooms until golden brown. You can use any mushrooms, both champignons and shiitake work well.
Step 6
You can leave the young spinach whole if it's not too large, or chop it a bit to match the size of the other vegetables.
Step 7
Place the rice in the center of a large deep plate using a small bowl. Arrange the spinach, zucchini, carrot, asparagus, and mushrooms around the rice.
Step 8
Fry the eggs (each separately, without letting them mix) so that the yolk remains runny while the white is cooked. Place the eggs on top of the rice and vegetables.
Step 9
You can sprinkle chopped seaweed on top.
Step 10
Serve with curry or any other spicy Asian sauce. The sauce is added to the dish to taste, and then everything is mixed so that the yolk combines with the other ingredients while the white is chopped into small pieces.
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