Bibimbap with courgettes and eggs
A Korean rice bowl with sautéed vegetables, egg and gochujang paste.
Active time30 min
Cooking20 min
Total40 min
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Ingredients
- 100 g carrots
- 100 g courgettes
- 150 g spinach
- 4 eggs
- 15 ml water
- 30 g gochujang
- 20 ml sesame oil
- 150 g uncooked rice
Preparation
Cook the rice according to the packet instructions.
150 g uncooked rice- saucepan
Meanwhile, peel the carrots and cut them into thin batons. Wash and cut the courgette in the same way. Rinse the spinach.
100 g carrots100 g courgettes150 g spinach- knife
- chopping board
- colander
In a frying pan, cook the carrots for 5 minutes, the courgette for 4 minutes and the spinach for 2 minutes, separately. Divide half the oil between these three batches and set the vegetables aside separately.
20 ml sesame oil- frying pan
- spatula
- plates
Heat the remaining oil and fry the eggs for 3 to 4 minutes, until the whites are set.
4 eggs- frying pan
- spatula
Divide the cooked rice between the bowls. Arrange the vegetables and eggs on top. Thin the gochujang with the 15 ml of water listed and serve it separately, to add to taste.
15 ml water30 g gochujang- bowls
- small bowl
- spoon
Allergens
- Eggs
- Gluten
- Sesame
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration