Vegetarian Bibimbap Bowls with Gochujang Soy Sauce
Jodi Danen, RD
Bibimbap is a traditional Korean dish made of rice, vegetables or kimchi, and a sauce like gochujang, soy sauce or doenjang.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Entree & Main Dishes
Servings 4 servings
Calories 287 kcal
Bibimbap Bowls
- 1 tablespoon sesame oil
- 1 cup matchstick carrots
- 1 cup julienned zucchini
- 1 cup sliced bell peppers
- 2 teaspoons unsalted butter
- 4 large eggs
- 2 cups cooked brown rice
Gochujang Soy Sauce
- 1/4 cup low-sodium soy sauce
- 1/2 tablespoon tahini
- 1/2 tablespoon gochujang chili garlic sauce
- 1/2 tablespoon sesame oil
- 1/2 teaspoon brown sugar
Heat in skillet over medium heat. Add carrots and cook 2 minutes. Add zucchini and peppers and cook 3 minutes, or until carrots begin to brown and veggies soften. Remove from pan and set aside.
Return skillet to medium-low heat. Add butter and let melt. Add eggs, one at a time, to the pan. Cook 3-4 minutes, or until whites are set (cook 2 minutes longer if you don’t like a runny yolk).
To make sauce, whisk soy sauce, tahini, gochujang, sesame oil and brown sugar in small bowl.
Add 1/2 cup rice to bowls, top with vegetables, egg and drizzle with Gochujang Soy Sauce.
Calories: 287kcalCarbohydrates: 31gProtein: 11gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 169mgSodium: 668mgPotassium: 446mgFiber: 4gSugar: 5gVitamin A: 5946IUVitamin C: 54mgCalcium: 61mgIron: 2mg