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Spring Vegetable Bibimbap
Celebrate the vibrant flavors of spring with this colorful and nutritious bibimbap featuring fresh seasonal vegetables!
Ingredients:
– 1 cup cooked white rice
– 1 cup sliced mushrooms
– 1 cup julienned carrots
– 1 cup sliced zucchini
– 1 cup bean sprouts
– 1/2 cup sliced cucumber
– 4 eggs
– 4 tbsp soy sauce
– 2 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp sugar
– Salt and pepper to taste
– Sesame seeds for garnish
Directions:
1. In a small bowl, mix soy sauce, sesame oil, minced garlic, sugar, salt, and pepper to create the bibimbap sauce.
2. Heat a pan over medium heat and sauté each vegetable separately with a drizzle of oil until just tender. Season with a pinch of salt.
3. In the same pan, fry the eggs sunny side up or to your desired doneness.
4. Divide the cooked rice among serving bowls and arrange the sautéed vegetables on top.
5. Place a fried egg on each bowl and drizzle with the bibimbap sauce.
6. Sprinkle with sesame seeds and serve hot, mixing everything together before eating!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Calories: ~300 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh, but leftover components can be stored separately in the refrigerator for up to 2 days.