Korean Bibimbap (translated: mixed rice) is a popular dish that is full of eye-healthy vegetables. The bowl is served with veggies on a bed of rice (as shown), topped with a spicy gochujang sauce, and the veggies and rice are mixed with a spoon by the eater right before eating.
Serves 2-3, easily adjustable for more servings
Ingredients:
Approximately 1 cup of each:
Zucchini
Carrot
Daikon radish
Shiitake mushroom
Spinach
2-3 eggs (use Omega-3 enriched eggs for extra eye health benefits!)
2 cups cooked brown rice
Minced garlic
Soy sauce
Cooking oil
Spicy Gochujang Sauce:
2 tbsp gochujang (Korean red pepper paste)
1 tbsp sesame oil
1 tbsp honey (substitute maple syrup or brown sugar to make it vegan)
1-2 tsp water (add more if consistency is too thick)
1 tbsp roasted sesame seeds
1 tsp rice vinegar
1 garlic clove (minced)
If you don't want to make your own gochujang sauce, you can buy ready-made gochujang sauce:
try Bibigo or Chung Jung One (vegan)
Directions:
1. Prepare vegetables, keeping them all separate from each other.
Blanch spinach quickly and remove from water. Chop and season with sesame oil, salt, and sesame seeds.
Julienne carrots and daikon radish, and chop zucchini. Saute vegetables in cooking oil with garlic and salt.
Cut Shiitake mushrooms into strips, then saute in oil with garlic and soy sauce.
2. Place cooked rice in the bottom of the bowl, and arrange the veggies on top of the rice.
3. Fry eggs and place 1 egg on top of each bowl.
4. Sprinkle with roasted sesame seeds and serve.
5. Top with gochujang sauce to your desired spice level, and mix everything together with a spoon right before eating. Enjoy!
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