Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, korean bibimbap (vegetarian). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Korean Bibimbap (Vegetarian) is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Korean Bibimbap (Vegetarian) is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook korean bibimbap (vegetarian) using 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Korean Bibimbap (Vegetarian):

1. Get Vegetables:
2. Take 3 teaspoons sesame oil, divided
3. Make ready 3 teaspoons tamari sauce, divided
4. Prepare Sprinkle of salt per vegetables
5. Prepare 1 small courgette, thinly sliced or julienne
6. Get 1 large carrots, julienne
7. Take 2 small garlic cloves, very finely diced
8. Make ready 3 cups baby spinach
9. Prepare Knob butter
10. Make ready Handful shiitake mushrooms (or any of choice), sliced
11. Make ready Rice:
12. Get 2 cups cooked white rice
13. Get Fried eggs:
14. Make ready 2 tablespoons vegetable oil (or any cooking oil of choice)
15. Get 2 eggs
16. Take Garnish:
17. Take 2 fried eggs
18. Prepare Sprinkle of sesame seeds (optional)
19. Make ready Drizzle or dollop Gouchjang sauce

Instructions to make Korean Bibimbap (Vegetarian):

1. Prepare the vegetables, slice the carrots into very thin matchsticks. Thinly slice courgettes and mushrooms.
2. Heat 1 teaspoon sesame oil in a medium pan over medium heat. Add the courgette and a pinch of salt and 1 teaspoon of tamarind sauce. Cook, stirring frequently to desired softness and then remove from the pan, transfer onto a large plate and set aside.
3. In the same pan again heat 1 teaspoon sesame oil, over medium heat. Add the carrots and a pinch of salt and 1 teaspoon tamari sauce. Cook, stirring occasionally and cook to desired softness. Then remove from pan and transfer onto same plate as courgettes.
4. In the same pan again heat 1 teaspoon sesame oil, add the garlic, spinach and 1 teaspoon sauce. Cook for 30 seconds or until just wilted. Remove from the pan, transfer into a sieve and gently squeeze out any excess water. Then transfer onto the plate with the other cooked vegetables.
5. In the same pan again heat a knob of butter and the shiitake mushrooms. Cook to desired softness. Then remove from the pan and set aside.
6. To make the fried egg, in a small pan add oil and let the pan heat up a little. Then add crack one egg into the pan and cook until the whites are mostly set. Tilt pan towards you so oil pools on the bottom edge. Using a spoon gently baste the uncooked patches of white until set with the oil. Transfer onto a plate and repeat process for second egg.
7. To assemble place rice at the bottom of the bowls. Around the rice on top add the courgettes, carrots, spinach and mushrooms.
8. Top with fried egg. Sprinkle with sesame seeds (optional) and drizzle or dollop generously with gochujang sauce. Mix it up well and enjoy. Serve with other sides such as kimchi, fried chicken etc.

So that’s going to wrap it up for this special food korean bibimbap (vegetarian) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!