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Bibimbap with Grilled Vegetables Recipe
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Bibimbap with Grilled Vegetables Recipe

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A traditional Korean mixed rice bowl dish, Bibimbap is a beautiful combination of warm white rice, an assortment of colorful sautéed and grilled vegetables, and a fried egg, topped with a savory chili pepper paste. In this recipe, we will elevate the classic Bibimbap by adding a variety of grilled vegetables, such as zucchini, carrots, and bell peppers, and a sprinkle of toasted sesame seeds. With its nutritious and flavorful ingredients, this dish is perfect for a healthy and delicious meal. The combination of crunchy vegetables, soft egg, and spicy chili pepper paste creates a delightful harmony of textures and flavors in each bite.

Time Cook
25
Level
Intermediate
Calories
520
Allergens
Eggs, Soy, Sesame Seeds

Ingredients

1 cup
White Rice
150 Calories
1 medium
Zucchini
25 Calories
2 medium
Carrots
50 Calories
1 medium
Bell Peppers
45 Calories
2 large
Eggs
140 Calories
2 tablespoon
Chili Pepper Paste
10 Calories
1 tablespoon
Soy Sauce
5 Calories
1 teaspoon
Sesame Seeds
20 Calories
1 tablespoon
Vegetable Oil
120 Calories
1/4 cup
Green Onions
20 Calories
2 cloves
Garlic
10 Calories

Step-by-Step Instructions

1
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the zucchini, carrots, and bell peppers, and cook for 5-7 minutes, or until the vegetables are tender and lightly browned.
2
In a small bowl, whisk together the chili pepper paste, soy sauce, and sesame seeds. Set aside.
3
In a separate non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Crack in the eggs and cook for 2-3 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
4
To assemble the Bibimbap, place a scoop of warm white rice in the bottom of a large stone bowl. Arrange the grilled vegetables on top of the rice, leaving a small well in the center for the egg. Place the egg in the center of the bowl and spoon the chili pepper paste mixture over the top.

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