Quick-Easy Bibimbap (#1259)
Serves
Ready
2
26
Minutes
Prep
Cook
20
Minutes
6
Minutes
Categories
Korean
Main
Low Fat
Vegetarian
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Ingredients
- 1 Tbsp Vegetable Oil
- 2 cloves Garlic minced
- 1/2 inch Ginger peeled and finely chopped
- 2 Scallions, Spring Or Green Onions sliced
- 1 Carrots peeled and cut into matchsticks
- 1 Zucchini thinly sliced, then cut into matchsticks
- 1/2 cup Red Cabbage thinly sliced, optional
- 1/2 Cucumbers thinly sliced, then cut into matchsticks
- 2 cups Rice cooked or leftover
- 1/4 cup Cilantro fresh
Sauce
- 1/2 Tbsp Tamari Soy Sauce or to taste
- 1/2 Tbsp Sesame Oil
- 2 tablespoons Red Hot Pepper Sauce or to taste, Korean style
- 1/2 Tbsp Ketchup or to taste
- 1 tsp Rice Vinegar or to taste
To Serve
- 2 large Eggs fried separately, optional
- 1 Tbsp Sesame Seeds toasted
Directions
- In a wok or large nonstick skillet, heat the oil over medium-high heat until hot.
- Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
- Add the carrot, green zucchini, and red cabbage if using, stirring often, and cook until the vegetables are tender but still crispy, 3 to 5 minutes.
- Stir in the cucumber, rice and cilantro until well combined.
- Meanwhile mix together all the sauce ingredients in a small bowl until well blended.
- Pour the sauce over the veggies and rice, and stir until well mixed.
- Adjust seasonings if needed.
- Divide between two serving plates, place a fried egg on top of each bowl, and sprinkle with toasted sesame seeds.
- Serve warm with kimchee or any korean side dish.
- Note: You can always add some cooked chicken or any barbecued meat to add some protein. The recipe is very flexible to adjust.
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