Bibimbap Sayur is a vibrant and nutritious way to enjoy a variety of vegetables, making it a perfect healthy option for dinner tonight!

1

Begin by cooking the rice according to package instructions, which should take about 20 minutes.

2

While the rice is cooking, prepare the vegetables.

3

For the spinach, blanch it in boiling water for about 1 minute and then rinse it under cold water. Squeeze out excess moisture.

4

Shred the carrot and zucchini into thin strips.

5

In a pan over medium heat, add a teaspoon of sesame oil and sauté the bean sprouts for about 2-3 minutes until just tender. Set them aside.

6

In the same pan, add the shredded carrot and zucchini and sauté for around 3 minutes until soft. Season with a pinch of salt. Set aside.

7

Fry the eggs sunny side up in a bit of oil, about 3-4 minutes, or until the whites are set but the yolks are still runny.

8

Once the rice is cooked, fluff it with a fork and divide it into bowls.

9

Top each bowl of rice with the sautéed vegetables, spinach, and a fried egg.

10

Drizzle a tablespoon of gochujang and soy sauce over the top and sprinkle with sesame seeds before serving.

2 servings

• Add avocado slices for a creamy texture.
• Incorporate roasted mushrooms for an earthy flavor.
• Top with sliced radishes for an additional crunch and color.

• Use short-grain rice for the best texture in Bibimbap.
• Don't overcook the vegetables; they should still have some bite.
• Feel free to add any seasonal vegetables you have on hand.

• fat: 20 grams
• protein: 15 grams
• calories: 500
• carbohydrates: 70 grams

Bibimbap Sayur is rich in vegetables, providing essential vitamins and minerals, while also being a balanced meal with carbohydrates from rice and protein from the egg, making it both nutritious and satisfying.

• Advice for making Kimchi Jjigae : r/KoreanFood
• Bibimbap Korean Students | TikTok
• Korean style steamed broccoli salad recipe by Maangchi