Veggie Bibimbap
Korean cuisine by @tegernsee_kitchen, prepared in the Ceratal® Comfort pan and the Original-Profi Collection®.
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 medium-sized zucchini, halved and each cut into wide, thin strips || | |
| 2 | large carrots, cut into thin sticks |
| 100 g | Spinach |
| 150 g | Shiitake mushrooms |
| 1-2 cloves of garlic | |
| 150 g | Kimchi |
| a handful of sprouts | |
| 100 g | Edamame |
| 2 | Spring onions, sliced |
| 150 g | Sushi Rice |
| 2-3 eggs, fried | |
| 2-3 tbsp | Gochujang |
| 2-3 tsp | Sesame seeds |
| Each with a little olive oil and toasted sesame oil |
Instructions
Step 1 of 4:
Rinse the rice and bring to a boil in 0.5 L of water, then simmer for 12-14 minutes over low heat.
Step 2 of 4:
Briefly sauté the zucchini strips and shiitake mushrooms in a little oil with a finely chopped clove of garlic, then steam the spinach in the same pan – lightly salt the vegetables and set aside until serving.
Step 3 of 4:
Cook the carrot sticks in boiling water for 1-2 minutes, drain the water, and lightly salt them as well.
Step 4 of 4:
Arrange the rice, vegetables, kimchi, edamame, and egg in a bowl and garnish with sesame seeds and spring onions. Add 1 tablespoon of gochujang and drizzle with a little toasted sesame oil if needed; I also like to add some soy or teriyaki sauce.
