Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans

Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans
The recipe Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans could satisfy your Korean craving in about 30 minutes. This recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 406 calories, 11g of protein, and 10g of fat per serving. This recipe serves 4. Head to the store and pick up gochujang sauce, beans, corn, and a few other things to make it today. The Fourth Of July will be even more special with this recipe.

Instructions

1
Bring the rice and water to a boil, reduce the heat and simmer covered until the rice is tender and all of the water has been absorbed.Assemble bibimbap bowls and enjoy.
Ingredients you will need
WaterWater
RiceRice
Equipment you will use
BowlBowl

Equipment

DifficultyNormal
Ready In30 m.
Servings4
Health Score65
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