Vegetarian Bibimbap

Ingredients

• 1 cup cooked white rice
• 2 tablespoons sesame oil
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, julienned
• 1/2 cup mushrooms, sliced
• 1/2 cup bean sprouts
• 1/2 cup spinach, chopped
• 1/4 cup kimchi, chopped
• 2 tablespoons gochujang (Korean chili paste)
• 1 egg
• Salt and pepper to taste

Directions

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add carrots, zucchini and mushrooms and cook until vegetables are tender, about 5 minutes.
3. Add bean sprouts, spinach, kimchi and gochujang and cook for another 2 minutes.
4. Push vegetables to the side of the skillet, crack the egg into the skillet, and cook until the egg is cooked to your desired doneness.
5. Season with salt and pepper to taste.
6. Spoon the cooked rice into the center of a bowl and arrange the vegetables and egg on top.
7. Serve with additional gochujang on the side, if desired.

Interesting Facts

• Bibimbap is a popular Korean dish that is usually served with a side of gochujang, a fermented chili paste.
• Bibimbap means “mixed rice” in Korean.
• The traditional version of bibimbap includes meat, but this vegetarian version is just as flavorful and satisfying.