Whet your appetite for bibimbap with this quick vegetarian version of the signature Korean dish.
Ingredients
- 1 cup uncooked medium-grain brown rice
- 1 teaspoon sesame oil
- 1 teaspoon vegetable oil
- 1 cup carrots, cut into matchsticks
- 2 cloves garlic, minced
- 1 cup zucchini, cut into matchsticks
- 1/4 pound button mushrooms, thickly sliced
- 6 ounces fresh spinach
- 4 green onions, sliced
- 1/2 pound baked or fried tofu, cut into 1- to 2-inch squares
- 1 cup cucumber, cut into matchsticks
- 2 ounces mung bean sprouts
- Pinch of salt
- Pinch of ground black pepper
- 6 large eggs
Sauce
- 1/4 cup Gochujang (Korean chili paste)
- 2 teaspoons tamari
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame seeds
Preparation
- Start cooking the rice according to package directions. In a small bowl, mix together all sauce ingredients.
- In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy.
- To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.
Serving Suggestions
Serve with a side of kimchee.
Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.