Vegetarian Bibimbap
I created this recipe by combining elements from several online recipes. It's vegetarian, but you can easily add beef or chicken.
I created this recipe by combining elements from several online recipes. It's vegetarian, but you can easily add beef or chicken.
- 3 eggs
- 1 tablespoon butter
- 1/4 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 cup carrot matchsticks
- 1 cup zucchini matchsticks
- 1/2 (14 ounce) can bean sprouts drained
- 6 ounces canned bamboo shoots drained
- 1 (4.5 ounce) can sliced mushrooms drained
- 1/8 teaspoon salt to taste
- 2 cups cooked and cooled rice
- 1/3 cup sliced green onions
- 3 teaspoons sweet red chili sauce or to taste
- Carbohydrate 17.5225590271443 g
- Cholesterol 15.0677083376937 mg
- Fat 14.4951966220529 g
- Fiber 3.57811997782083 g
- Protein 9.43019374206726 g
- Saturated Fat 4.48153034844948 g
- Serving Size 1 1 serving (374g)
- Sodium 170.503266599466 mg
- Sugar 13.9444390493235 g
- Trans Fat 0.948319597137562 g
- Calories 222 calories
Step-by-step
- Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
- Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
- To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
Managing the Skillet Workflow
Limited kitchen hardware should never halt preparation, and this dish requires only one large skillet if you sequence the cooking correctly. Cook the dense root vegetables first in sesame oil over medium heat, allowing the carrots five minutes to soften before adding canned components like bamboo shoots and mushrooms. Wipe the pan briefly with a paper towel after setting the cooked vegetables aside, then reuse that exact surface to warm the rice with soy sauce and black pepper. Separate pans are only necessary for the eggs, ensuring yolks remain runny at three minutes per side while whites fully set.
Controlling Vegetable Moisture
Excess liquid ruins stir-fried vegetables by steaming them instead of browning the surfaces. Drain canned bean sprouts and sliced mushrooms thoroughly in a colander, pressing them gently with paper towels to remove residual brine before they hit the hot oil. Matchstick-cut carrots and zucchini must be kept uniform in width so they release moisture evenly during the initial five-minute sauté.
Balancing Condiments and Heat
Sweet red chili sauce provides necessary contrast to the earthy profile of sesame oil and soy sauce. Mix the sauce directly into the bowl at the table rather than incorporating it during cooking to preserve the distinct flavors of the individual components. Serve bowls alongside crisp cucumber slices or pickled radishes to introduce a sharp, acidic crunch that cuts through the richness of the fried egg yolk.
