Vegetarian Bibimbap

Name: Vegetarian Bibimbap
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 3
Cuisine: Korean, Asian
Ingredients: 170 grams canned bamboo shoots, drained; 397 grams 1/2 bean sprouts, drained; 1 Tbsp butter; 128 grams sliced mushrooms, drained; 237 milliliters carrot matchsticks; 3 teaspoons sweet red chili sauce, or to taste; 473 milliliters cooked and cooled rice; 3 eggs; 79 milliliters sliced green onions; 0 teaspoons ground black pepper; 0 teaspoons salt to taste; 2 Tbsps sesame oil; 2 Tbsps soy sauce; 237 milliliters zucchini matchsticks

The recipe Vegetarian Bibimbap could satisfy your Korean craving in around 50 minutes. For $2.32 per serving, you get a main course that serves 3. One portion of this dish contains approximately 17g of protein, 18g of fat, and a total of 418 calories. Head to the store and pick up salt, eggs, mushrooms, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

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.

Ingredients you will need

Bamboo Shoots

Bean Sprouts

Sesame Oil

Vegetable

Mushrooms

Zucchini

Carrot

Salt

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Black Pepper

Green Onions

Rice

Egg Whites

Soy Sauce

Butter

Egg Yolk

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooked Rice

Vegetable

Egg

Equipment you will use

Bowl

Serve sweet red chili sauce on the side for mixing into bibimbap.

Ingredients you will need

Chili Sauce

Equipment

Frying Pan

Bowl

Ingredients

Servings:

170grams

canned bamboo shoots, drained 397grams

1/2 bean sprouts, drained 1Tbsp

butter 128grams

sliced mushrooms, drained 237milliliters

carrot matchsticks 3teaspoons

sweet red chili sauce, or to taste 473milliliters

cooked and cooled rice 3

eggs 79milliliters

sliced green onions 0teaspoons

ground black pepper 0teaspoons

salt to taste 2Tbsps

sesame oil 2Tbsps

soy sauce 237milliliters

zucchini matchsticks

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.

Quinta Essentia Chenin Blanc

A deep yellow color suggests full ripeness and complexity. Aromas of baked pear, ripe apple, hints of fresh citrus and roasted nuts are present on a complex and layered nose. The palate is richly textured revealing pineapple, tropical fruits and golden delicious apple. The finish is long complemented by a firm acidity that gives the wine length and focus.Pair this wine alongside grilled fish and seafood in general.