Easy Vegetable Bibimbap with Mushroom and Spinach

It's so easy to make this vegetable bibimbap and there's so many different ways you can make it your own! Don't forget the crispy fried egg & chilli sauce.

Course Main Course

Cuisine Korean

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 517kcal

Author Amy Fulwood

Ingredients

2 servings Rice cooked
2 Portobello Mushrooms sliced
2 tablespoon Soy Sauce
2 teaspoon Brown Sugar
1 tablespoon Mirin
1 Carrot cut into batons
½ Aubergine chopped
100 g Baby Corn
100 g Baby Spinach
½ Cucumber cut into batons
¼ Cabbage chopped
2 Eggs fried

Sauce

2 tablespoon Gochujang
2 teaspoon Honey
2 teaspoon Sesame Oil
2 teaspoon Rice Vinegar

To Serve

Sesame Seeds
Gochugaru (Korean chilli flakes)

UK Measures - US Measures

Instructions

You're going to make everything in one saucepan so get one heated with a drizzle of sesame oil over a medium heat. Add the sliced mushrooms and cook for 2-3 minutes then pour in the soy sauce, brown sugar and mirin. Cook for another 2 minutes then tip into a bowl and set aside.
Give the pan a quick wipe with some kitchen towel and return to the heat. Add a little more sesame oil then the carrot and cook for 5 minutes. Remove and set aside. Repeat with the aubergine, then the baby corn, cooking each for about 5 minutes then placing everything in separate bowls ready for serving.
Finish off with the spinach by quickly wilting in the hot pan for a couple of minutes. Once that's done you can use that same pan to fry your eggs. Make the sauce by simply mixing all the ingredients together until smooth.
To serve place a helping of rice in each bowl topped with an egg then lay out all the cooked vegetables, plus the cucumber, cabbage and sauce and you and your dinner buddy can top their rice with whatever they want! Add a sprinkling of sesame seeds and gochugaru.

Nutrition