Veggie Bibimbap
Korean cuisine by @tegernsee_kitchen, prepared in the Ceratal® Comfort Frying Pan and the Original-Profi Collection®.
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 | medium zucchini, halved and cut lengthwise into wide, thin strips |
| 2 | large carrots, cut into thin sticks |
| 100 g | spinach |
| 150 g | shiitake mushrooms |
| 1-2 | cloves of garlic |
| 150 g | kimchi |
| a handful of | sprouts |
| 100 g | edamame |
| 2 | spring onions, sliced |
| 150 g | sushi rice |
| 2-3 | eggs, fried |
| 2-3 tbsp. | gochujang |
| 2-3 tsp. | sesame seeds |
| a little of each | olive oil & toasted sesame oil |
Instructions
Step 1 of 4:
Wash the rice, bring it briefly to the boil in 0,5 l water, then let it simmer over low heat for 12-14 minutes
Step 2 of 4:
Briefly fry the zucchini strips and shiitake mushrooms in a little oil with one finely chopped garlic clove, then sauté the spinach in the same Frying Pan - lightly salt the vegetables and set aside until serving
Step 3 of 4:
Cook the carrot sticks in boiling water for 1-2 minutes, drain and lightly salt as well
Step 4 of 4:
Arrange the rice, vegetables, kimchi, edamame and egg in a bowl and garnish with sesame seeds and spring onions, add 1 spoonful of gochujang and, if needed, drizzle a little toasted sesame oil over everything; I also like a little soy or teriyaki sauce with it
