Veggie Bibimbap Bowls
Serves 425 mins prep20 mins cook
Here is the finished product of the Veggie Bibimbap Bowls from tonight’s Insta live and y’all they are legit so so good! I barely snapped this pic before the sun went down (darn time change), but wanted to share the full recipe for y’all on here since it isn’t up on the blog yet! 🥢🥬🥕🍳
0 servings
What you need
Instructions
-Mix gochujang, 1/2 of the soy sauce, 1/2 of rice vinegar, sesame seeds, and 1/2 of sugar and mix together in a bowl. -Mix the rest of the soy sauce, rice vinegar, and sesame oil in another bowl. -Heat a large wok over medium high heat and add avocado oil and then ginger and garlic to infuse the oil. -Next, add in the mushrooms and then 1/2 of the gochujang mixture and 1/2 of the soy sauce mixture and stir to combine. Sauté for 5 minutes until mushrooms are tender and remove from the pan. -In the same wok, add carrots and bok choy and then pour in the rest of the soy sauce mixture. Sauté for 3-5 minutes until veggies are just tender and then add in bean sprouts and cook another minute. -In a large bowl layer cooked rice, veggies, and mushrooms and then add a fried egg on top. -Add more gochujang sauce if desired and add fresh cucumber, green onions, and kimchi. Serve immediately.View original recipe