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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Entree & Main Dishes
Servings 4 servings
Calories 287 kcal

Equipment

Ingredients
  

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

Instructions
 

  • 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.

Nutrition

Calories: 287kcalCarbohydrates: 31gProtein: 11gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 169mgSodium: 668mgPotassium: 446mgFiber: 4gSugar: 5gVitamin A: 5946IUVitamin C: 54mgCalcium: 61mgIron: 2mg
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