Summer Vegetable Bibimbap
User Reviews
5.0
3 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
3 to 4 servings
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Calories
482 kcal
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Course
Main Course
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Cuisine
Korean
Summer Vegetable Bibimbap
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Summer vegetable bibimbap is loaded with colorful and bright seasonal vegetables and sunnyside egg, and brought together with a spicy sweet chili sauce. {Vegetarian, Gluten-Free Adaptable}To make the dish gluten free, use tamari instead of soy sauce. And make sure your gochujang is gluten free.
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Ingredients
Pickling ingredients
- 1/2 cup rice vinegar
- 3 teaspoons sugar
- Pinch of salt
For the bowl
- 1 (4 oz / 120 g) small carrot , sliced
- 1 English cucumber , seeds removed and julienned
- 1 cup boiled shelled edamame , thawed if using frozen edamame
- 1 tablespoon peanut oil (or vegetable oi)
- 2 cloves garlic , minced
- 1 (5 oz / 150 g) summer squash , sliced to half-moon shape
- 1/2 lb (225 g) spinach , cut to 2” (4 cm) pieces
- 1 cup cherry tomatoes , halved
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon toasted sesame oil
- 3 to 4 cups Steamed rice (*Footnote 1)
- 4 Pete & Gerry’s Eggs
- Shredded toasted seaweed (for garnish)
- toasted sesame seeds (for garnish)
Bibimbap sauce
- 3 tablespoons Gochujang
- 1 tablespoon sesame oil
- 1 1/2 tablespoons maple syrup (or sugar)
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 clove garlic , minced
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Instructions
Make the pickles
- Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. Whisk to make sure the sugar dissolves thoroughly. Once done, transfer the pickling liquid to a tupperware container or a medium-sized bowl to cool.
- Once the pickling liquid is mostly cooled (it’s fine if it’s lukewarm), transfer 1 tablespoon of the brine to the bowl of cucumber. And transfer another 1 tablespoon of the brine to the tomato. Mix well separately. Add the rest of the brine to the carrot. Let marinate for 20 minutes while preparing the rest of the ingredients.
- Once done, drain the marinating liquid from the carrots.
Prepare the vegetables and eggs
- Heat 1/2 tablespoon of the peanut oil in a medium-sized pan over medium-high heat until hot. Add half of the garlic and stir a few times to release the fragrance. Add the summer squash. Stir a few times to coat well with the oil. Add 1/4 teaspoon teaspoon of salt. Stir until softened. Drizzle with 1/2 teaspoon sesame oil. Mix well and transfer to a plate to cool.
- Cook the spinach the same way you made the summer squash.
- Fry the eggs until sunny side up or over easy, according to your preference.
Mix the sauce
- Combine all the sauce ingredients in a small bowl and stir to mix well. (*Footnote 2)
To assemble the bowl
- Divide the rice into four serving bowls. Add the vegetables, edamame, and an egg on top of each bowl. Add a spoonful of sauce and garnish with seaweed and sesame seeds. Serve with soy sauce or salt, and extra sauce on the side, in case you need to adjust the seasoning.
- To eat, mix everything together and enjoy.
Notes
- This recipe can make 3 regular servings or 4 small servings.
- If you don’t like a spicy sauce, use 2 tablespoons of gochujang instead of 3.
Nutrition Information
Show Details
Serving
1serving
Calories
482kcal
(24%)
Carbohydrates
63.4g
(21%)
Protein
21.5g
(43%)
Fat
16.9g
(26%)
Saturated Fat
3.3g
(17%)
Cholesterol
186mg
(62%)
Sodium
692mg
(29%)
Potassium
1247mg
(36%)
Fiber
7.3g
(29%)
Sugar
11.8g
(24%)
Calcium
263mg
(26%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 3to 4 servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 482kcal | 24% |
| Carbohydrates | 63.4g | 21% |
| Protein | 21.5g | 43% |
| Fat | 16.9g | 26% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 186mg | 62% |
| Sodium | 692mg | 29% |
| Potassium | 1247mg | 27% |
| Fiber | 7.3g | 29% |
| Sugar | 11.8g | 24% |
| Calcium | 263mg | 26% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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