Easy Mixed Vegetable Bibimbap with Fried Egg
Serves 2
10 mins prep
20 mins cook
30 mins total
This Veggie Bibimbap is bowl full of flavor and satisfaction when all you’re trying to do is empty your refrigerator. Super-customizable but still super-tasty, so long as you put in that gochujang and kimchi!
Heat a non-stick skillet on medium-high.
Cook spinach in 3 Tbsp water until wilted (about 2 mins), drizzle with sesame oil and season with salt. Set aside.
Repeat with carrots & garlic powder, zucchini & gochujang.
Heat third of the oil and sauté mushrooms for about 2 minutes. Season with salt and pepper and set aside.
Repeat with cabbage.
Heat rest of oil, crack egg on the skillet, cover and cook for about 3 minutes until whites are set and yolk is still a little runny. Longer if you want it well done.
Build the bowl by first adding the cooked rice, followed by the cooked veggies and kimchi. Slide the egg on, and sprinkle sesame seeds on top. Drizzle extra sesame oil or gochujang if desired.
Mix the ingredients well and enjoy!
