Easy Bibimbap Recipe | Korean Mixed Rice Bowl (Vegan-Friendly)
Quick Bibimbap with colorful veggies, optional egg or marinated beef or mushrooms. A one-pan Korean rice bowl with gochujang! Vegan-friendly and full of flavor.
Servings: 1 person
Ingredients
- ½ medium-sized onion
- 1 cup julienned carrot
- 3-4 button mushrooms
- 2 cups spinach
- 1 egg
- salt & vegetable oil as needed
Marinated meat (marinated shiitake mushroom for vegan version)
- 75 g minced beef (or chicken/pork) 3 oz. (for vegans, 3 dried shiitake mushroom, detailed instructions below)
- 2 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ½ tsp minced garlic 1 small clove
- ½ tsp toasted sesame seeds
- black pepper to taste
Serve with
- 1 bowl cooked rice
- Gochujang (Korean red chili paste) to taste
- Sesame oil to taste
- Some fresh herbs (rucola, chives, watercress, etc.)
Instructions
- Slice onion and button mushroom.
- Make marinade and mix with minced beef.For vegan, rehydrate dried shiitake mushroom until fully rehydrated (c.a. 30-40 min.). Squeeze out the excess water and slice the mushroom. Mix with the marinade.
- In a heated pan over medium high heat, stir-fry each vegetable separately while adding vegetable oil and salt each time.
- Stir-fry the marinated meat.
- Fry an egg to your liking.
- In a bowl, spread a bowl of cooked rice and top it with a fried egg.
- Arrange each topping nicely.
- Take a photo moment (before mixing everything). Add Gochujang to your taste.
- Add some sesame oil to taste.
- To add some herbaceous kick, add some herbs (rucola, chive, watercress, etc.)
- Mix and enjoy!
