Vegetarian Bibimbap Bowl Recipe

About this recipe

This vibrant vegetarian bibimbap bowl is a perfect dinner option, featuring a medley of fresh vegetables, short-grain rice, and a fried egg, all brought together with a flavorful sauce.

Ingredients

• 6 pcs Licious Brown Eggs
• 250 g Zucchini Green
• 125 g Cremini Mushroom
• 125 g Red Bell Pepper
• 250 g Radish White (Mooli)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
• 1 pack (1 kg) Daily Good Small Sugar
• 750 Ml Vinegar Ricedouble Pagoda
• 1 pack (100 g) Eastern Dry Ginger Powder
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice

Instructions

1. 1. Combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of sugar, and 1/2 teaspoon of grated ginger in a large bowl. Mix well and set aside.
2. 2. Cook 1 cup of short-grain rice according to the package instructions, which should take about 20 minutes.
3. 3. Heat 1/2 tablespoon of sesame oil in a large skillet over medium heat. Add 1 cup of sliced mushrooms and cook until tender and soft, about 5 minutes. Set aside.
4. 4. Add another 1/2 tablespoon of sesame oil to the skillet and toss in 1/2 cup of sliced zucchini. Cook until tender, about 5 minutes, then set aside.
5. 5. Heat a few cups of water in a medium saucepan to a boil. Drain and set aside.
6. 6. Heat 1/2 tablespoon of sesame oil in a non-stick skillet over medium heat. Crack 2 eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3-4 minutes.
7. 7. To assemble, place the cooked rice in a large bowl. Arrange the cooked mushrooms, zucchini, sliced red pepper, and top with a fried egg.
8. 8. Serve with rice wine vinegar and additional soy sauce to taste. Break the yolk and mix everything together before enjoying.