Bibimbap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 medium Carrots, raw 50 gram(s) Mushroom, oyster (by _VALEO_) 1 medium (4-1/8" long) Scallions, raw 1 cup, shredded Radicchio 1 cup Squash - Yellow and Zucchini 1 cup Spinach, cooked 1 oz Seeds, sesame seeds, whole, roasted and toasted 3 tbsp Sesame Oil 3 large Egg, fresh, whole, raw 3 tbsp Hot Red Pepper Paste Gochujang (Haechandle) Very Hot Level 4 1tbsp Korean (by RYLATORR)
Saute all vegetables separately in sesame oil, sprinkling some with sesame seeds while sautéing. Have the stone bowls heating in a very hot oven. Once all is sautéed, replace all to your frying pan to stay warm. Place the rice (cooked separately) in the bottom of the stone bowl, it should sizzle a bit with the heat of the bowl. Arrange the veg (and meat if you desire) in separate piles on top of the rice. Top with a lightly fried egg (some people do the egg raw, it will cook in the stone bowl as you stir it into the hot veg). Add Korean hot pepper paste as you like. Serve immediately. Stir thoroughly before eating. Enjoy!
Serving Size: 3 full servings in hot stone bowls, or 2 full and 2 half second helpings
Number of Servings: 3
Recipe submitted by SparkPeople user SMYRNA38.
Serving Size: 3 full servings in hot stone bowls, or 2 full and 2 half second helpings
Number of Servings: 3
Recipe submitted by SparkPeople user SMYRNA38.
Nutritional Info Amount Per Serving
- Calories: 334.8
- Total Fat: 23.3 g
- Cholesterol: 186.0 mg
- Sodium: 640.3 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.6 g
- Protein: 12.5 g
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