Quick Vegetable Bibimbap

Source: StrongerTogether.coop
Prep time: 25 minutesCooking time: 10 minutesTotal time: 35 minutes


This makes a great pairing with a side of kimchi!


1 cup
brown rice (medium grain, uncooked)
2 teaspoons
sesame oil (divided in half)
1 teaspoon
vegetable oil
1 cup
carrots (cut into matchsticks)
2 cloves
garlic (minced)
1 cup
zucchini (cut into matchsticks)
1/4 pound
mushrooms, button (thinly sliced)
6 ounces
spinach (fresh)
green onions (sliced)
1/2 pound
tofu (baked or fried, cut into 1-2 inch squares)
1 cup
cucumber (cut into matchsticks)
2 ounces
mung bean sprouts
1 pinch
1 pinch
ground black pepper
1/4 cup
Korean chili paste
2 teaspoons
1 tablespoon
1 teaspoon
1 teaspoon
rice vinegar
1/2 teaspoon
sesame seeds


Start cooking the rice according to package directions. In a small bowl, mix together all sauce ingredients. In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy. To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.