This bibimbap formula will make anybody become hopelessly enamored with bowl food. At the point when I talk about bowl food, I mean any formula that comprises of a base, for example, noodles or rice, a protein, vegetables, and a delightful sauce. I've had a lot of grain bowls and noodle astonishes the years, however beyond a shadow of a doubt, bibimbap is bowl food at its best.
On the off chance that you've never known about bibimbap, it's a Korean rice bowl finished off with arranged vegetables, fiery gochujang, and an egg or potentially meat. It's one of the most notable Korean dishes, and once you attempt it, you'll see why. Every part contributes something basic to the bowl – think extravagance, warmth, or fresh surface. Obviously, my bibimbap formula is without meat, so it puts the vegetables up front.
Every one is gently prepared before it's additional to the bowl, featuring its exceptional taste and surface. Joined with warm rice, searing sauce, and an ideal runny egg, the veggies make a genuine blast of flavor and surface. On the off chance that you love veggie-forward dishes that sneak up suddenly of flavor, this bibimbap formula is the ideal thing for you.
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Ingredients :
Bowls
- ½ English cucumber, thinly sliced
- ½ teaspoon rice vinegar
- 1¼ teaspoons sesame oil, divided
- 1 cup fresh mung bean sprouts
- 1 cup shredded carrots
- 4 cups baby spinach
- ½ teaspoon tamari
- 2 cups cooked short-grain white rice
- 2 fried eggs, or 1 cup cubed baked tofu
- 4 ounces sautéed shiitake mushrooms, optional
- 1 recipe Gochujang sauce
- Sesame seeds
- Sea salt
- Kimchi, optional, for serving
- Chopped scallions, optional, for serving
Instructions :
- In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
- Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
- Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat ½ teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
- Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.
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