Easy Bibimbap Bowls
Have some leftover veggies? This recipe for Easy BiBimBop Bowls is the perfect way to incorporate a variety of vegetables and color into your meal! BiBimBop translates to “mixed rice”, and one of the best things about this dish is that you can customize it depending on your dietary restrictions or whatever's laying around in the fridge.
This dish is perfect for weeknight meals! Simply portion out the servings into your Ello 10pc Meal Prep Set and you’re done with dinner for the week. HOORAY!
Prep time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes
Serves: 5
Ingredients
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1 English cucumber, thinly sliced
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1 teaspoon rice vinegar
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2 teaspoons toasted sesame oil, divided
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Kosher salt
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1 1/2 cups shredded carrots
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6 cups baby spinach
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1 teaspoon tamari
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1 1/2 cups bean sprouts
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6 ounces shiitake mushrooms, sliced
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2 1/2 cups cooked short-grain white rice
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5 large eggs, fried to preference
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5 tablespoons gochujang
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Sliced scallions, for serving
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Toasted white and black sesame seeds, for serving
Method
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Combine cucumber, rice vinegar, 1/2 teaspoon sesame oil and a pinch of salt in large bowl, tossing until cucumber slices are well-coated. Set aside.
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Heat 1/2 teaspoon sesame oil in large skillet over medium heat. Add carrots and season with salt. Cook until carrots are tender, about 2 minutes. Remove carrots from pan and set aside.
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Add another 1/2 teaspoon sesame oil to skillet and once hot, add spinach and tamari and stir until wilted, about 30 seconds. Remove spinach from heat and drain on paper towels.
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Add bean sprouts to a hot skillet and toss until warmed through, about 1 minute. Remove bean sprouts from skillet, add remaining sesame oil and mushrooms. Season with salt and cook until tender, about 3 minutes. Remove from heat.
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Divide rice evenly among serving bowls and top with equal portions of carrots, spinach, bean sprouts, mushrooms, and cucumbers. Top each with fried egg and 1 tablespoon of gochujang. Garnish with scallions and sesame seeds.