Korean bibimbap rice bowl

Korean bibimbap - vegetarian rice bowl

Ingredients:

• steamed rice for four people
• 1 cup zucchini (julienned)
• 1 cup red capsicum (julienned)
• 1 cup butternut pumpkin (julienned)
• 2 cups shredded silverbeet or spinach
• 5 dried shiitake mushrooms
• 4 eggs
• Korean bibimbap sauce ((store bought ok))
• sesame oil
• salt
• 1-2 tbsp kimchi per person (optional)

Homemade bibimbap sauce (less spicy to be child friendly)

• 1 tbsp gochujang ((add up to three tablespoons as you prefer))
• 1/2 tbsp sesame oil
• 1 tsp sugar
• 2 tbsp hot water
• 1 tsp minced garlic
• 1 tsp rice or apple cider vinegar
• 1 tsp sesame seeds

Method:

1. Prepare steamed rice as per packet instructions.

2. In a fry pan, separately stir fry batches of vegetables in a tsp of sesame oil until fragrant and wilted.  Season each batch with a little salt to taste.

3. Serve rice in large bowls.  Place cooked vegetables in little piles on top of the rice keeping each vegetable separate from the other.

4. Fry eggs in oil keeping yolks running.

5. Top rice and vegetables with the fried egg and add one teaspoon - one tablespoon of bibimbap sauce (depending on how much spice you can handle).

6. To make the optional homemade sauce, simple mix all of the ingredients together in a small bowl.