Name: Bibimbap with Fried Egg
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 2
Cuisine: Korean
Ingredients: 2 tsp sesame seeds; 2 Tbsp gochujang; 1 head broccoli, florets chopped and stalk sliced as thinly as possible; ½ cup [30 g] coarsely chopped snow peas; 2 tsp sugar; 3 Tbsp vegetable oil; 2 Tbsp mirin or white wine; 2 garlic cloves, minced; ½ cup [100 g] kimchi; 2 green onions, white and green parts, thinly sliced; One 2- in [5- cm] knob fresh ginger, peeled and minced; 2 eggs; 1½ cups [290 g] Cooked rice; 8 shiitake mushrooms, stemmed and thinly sliced; 1 tsp sesame oil; 1 Tbsp sesame oil, plus more as needed; 1 Tbsp mirin; 1 carrot, julienned; One 6- in [15- cm] zucchini, halved lengthwise and thinly sliced; 2 Tbsp soy sauce, plus more as needed

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Bibimbap (BEE-bim-bop) is a delicious Korean dish of rice, sautéed vegetables, fried egg, spicy chile sauce, and kimchi. Gochujang is a chile sauce; and though it may take a trip to your Asian market to find it, you’ll be so glad to have this flavorful condiment in your fridge the next time you want to make a tasty barbecue sauce or glaze. Traditionally, the vegetables in bibimbap are cooked separately and arranged beautifully on top of the rice, but I think you’ll appreciate the time-savin