Colorful Vegetable Bibimbap: A Fridge-Clearing Delight
Fridge-Clearing Vegetable Bibimbap Recipe
Rain has started to fall since the afternoon, making it a rather wet weekend. Still, I pondered tonight’s enjoyable Saturday dinner menu. First, I blanched soybean sprouts to make a seasoned soybean sprout salad. Then, I took a carrot from the fridge, julienned and stir-fried it, and prepared the remaining assorted vegetables. Yes, today I made and enjoyed a delicious fridge-clearing bibimbap! The children said it was as delicious as the bibimbap they get at school, which made me very happy. The gochujang sauce was also not too spicy, but sweet and savory, which was nice.
Main Ingredients- Seasoned soybean sprouts, 1 serving
- Carrot, 2/3 (large)
- Zucchini, 2/3
- Oyster mushrooms, generous amount
- Minced pickled radish, generous amount
- Perilla leaves, appropriate amount
- Cooked rice, 5 bowls
- Eggs, 5
Seasoning Sauce- Gochujang (Korean chili paste), 3 Tbsp
- Sugar, 3 Tbsp
- Sesame oil, 3 Tbsp
- Sesame seeds, 1 Tbsp
- Gochujang (Korean chili paste), 3 Tbsp
- Sugar, 3 Tbsp
- Sesame oil, 3 Tbsp
- Sesame seeds, 1 Tbsp
Cooking Instructions
Step 1
First, prepare the various vegetables. Wash the carrots and zucchini thoroughly and julienne them. Remove the base of the oyster mushrooms and tear them into bite-sized strips. Wash the perilla leaves and julienne them. Prepare the minced pickled radish. In a large bowl, place 5 bowls of cooked rice. Lightly heat a frying pan, add cooking oil, and fry 5 eggs sunny-side up. (This is done first to efficiently use one pan.)
Step 2
Now it’s time to stir-fry each vegetable separately. Lightly oil the pan, add the julienned carrots, and stir-fry them with a pinch of salt. Place the stir-fried carrots attractively on top of the prepared rice in the bowl. In the same way, stir-fry the zucchini. Also, add the oyster mushrooms to the pan and stir-fry until they are slightly softened. Stir-frying each vegetable separately helps preserve the texture and flavor of each ingredient.
Step 3
Prepare the pre-made seasoned soybean sprout salad to be added to the bibimbap. Adding this will create a richer flavor.
Step 4
Now, let’s make the delicious bibimbap sauce. In a small bowl, combine 3 Tbsp of gochujang, 3 Tbsp of sugar, and 3 Tbsp of sesame oil. Stir well until all ingredients are combined. Finally, add a generous amount of sesame seeds for a nutty flavor.
Step 5
Arrange the rice, stir-fried vegetables, seasoned soybean sprouts, minced pickled radish, and julienned perilla leaves attractively in the large bowl. Add a desired amount of the bibimbap sauce and top with the fried eggs. Serve the bibimbap from the large bowl into individual dishes and mix well to enjoy. The savory and umami-rich sauce will harmonize the rice and vegetables.
