Recipe online
fissler.com/Recipe
Veggie Bibimbap
- Total Time
- 30 min
- Cooking Time
- 15 min
- Preperation Time
- 15 min
- Yield
- 2-3 servings
Ingredients
- 1medium zucchini, halved and cut lengthwise into wide, thin strips
- 2large carrots, cut into thin sticks
- 100 gspinach
- 150 gshiitake mushrooms
- 1-2cloves of garlic
- 150 gkimchi
- a handful ofsprouts
- 100 gedamame
- 2spring onions, sliced
- 150 gsushi rice
- 2-3eggs, fried
- 2-3 tbsp.gochujang
- 2-3 tsp.sesame seeds
- a little of eacholive oil & toasted sesame oil
Fissler products used
- Ceratal® Comfort Frying Pan
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