Healthy vegetarian version of Korean mixed rice known as Bibimbap. 

Serve with hot and spicy bibimbap sauce.

Comfort food in a bowl...

.... is this Korean dish of vegetables and rice dish known as Bibimbap

Bibimbap or Bi Bim Bop means "mixed rice".

Condiments such as sauteed vegetables and arrays of blanched (perhaps steam veggies) were arranged on top of hot rice in a bowl.
Generally, thinly sliced beef, sunny side egg were served along side vegetables in most Bibimbap bowl.

But I chose to not use beef this time!

Remember, the bibimbap sauce that I blogged, not too long ago?
Yeah, we cooked extra, every time and all the time!
We use some and freeze the remaining Bibimbap sauce in little containers. Very handy, very convenient... just thaw and use.

Perhaps one vegetable that Korean may not have in their Bibimbap bowl is bean sprout! and may be roasted pumpkin too!! as I was told by a die hard "K-pop/ K-drama" daughter of mine :P.

Trying to get the 'right' vegetables for my bowl of Bibimbap can be a challenged, we make do with what we have, buy what the season has to offer.

This is my busy weekdays (can be read as lazy too ;p) go to dinner, its very easy, as long as we have the Bibimbap sauce handy in the freezer, cooked rice, few handful vegetables and sunny side eggs (bulls-eye)!

Voila!!! Korean Bibimbap bowl is done!
Ready for everyone to enjoy :D

yield: 4Author: Lisa Hoprint recipe

Korean Bibimbap Bowl

Healthy Korean bibimbap bowl. Serve with delicious spicy bibimbap sauce.

INGREDIENTS:

• 250 g baby spinach - blanch
• 200g beansprout - blanch
• 2 medium size carrots - julienne and blanch
• 8 Shitake/ Chinese mushrooms - soaked and thinly slice
• 1 bunch bok choy - clean and blanch
• 1 small pumpkin - dice
• 1 tablespoon black sesame
• 1 garlic - finely chopped
• 1 cup Bibimbap sauce
• 4 fresh eggs.

INSTRUCTIONS:

1. Pre-heat oven to 200C. Diced and coat pumpkin with canola oil. Season with salt. Roast until tender.
2. Heat frying pan, pan roast black sesame for few minutes (3-5 minutes). Set aside.
3. Heat oil in frying pan, add garlic. Stir for 1 minute then add thibly sliced mushrooms. Set aside
4. Heat up frying pan and fry eggs (bulls eye)
5. Dish out hot steam rice into a bowl
6. Arrange vegetables around the bowl, add egg, Sprinkle toasted sesame seeds.
7. Add bibimbap sauce.
8. Serve immediately.

http://www.mykeuken.com/2017/05/korean-bibimbap-bowl.html

Lisa's Lemony Kitchen

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