Easy Bibimbap with Gochujang Sauce
Ingredients
Rice
-
¾
cup
short-grain brown or white rice
-
1 ½
cups
water
-
1
pinch
sea salt
Veggies and Egg
-
2-3
Tbsp
sesame oil
-
3
cups
packed mixed vegetables
-
1
heaping cup
bean sprouts
-
2
stalks
green onion
-
2
cloves
garlic
-
2
Tbsp
coconut aminos
-
2
large
eggs
For Serving
-
2-4
Tbsp
Korean Gochujang Sauce
-
to taste
kimchi (optional)
-
to taste
toasted or raw sesame seeds (optional)
Instructions
- Optional: Soak the rice for 12 hours or overnight, then rinse and drain.
- In a saucepan, combine water, rinsed rice, and salt, and cook until water is absorbed and rice is tender.
- Prepare the Gochujang sauce if making homemade.
- Heat a skillet and add sesame oil, then sauté vegetables one type at a time until lightly browned.
- Arrange cooked vegetables on a serving plate and keep warm.
- In the same pan, cook eggs sunny-side up, then set aside.
- To serve, divide rice into bowls, top with vegetables and eggs, and serve with Gochujang sauce, kimchi, and sesame seeds.
Nutrition Facts (estimated)
Servings
2
Calories
519
Total fat
22g
Total carbohydrates
73.2g
Total protein
14.9g
Sodium
528mg
Cholesterol
186mg
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