Veg Bibimbap with Indian Ingredients 🌱 | Bibimbap recipe | Healthy & Diet Food for Weight Loss

🌱 Crispy, Colorful VEG BIBIMBAP (Korean Rice Bowl) | Easy & Healthy Recipe!

Looking for a vibrant, flavorful meal that’s packed with veggies and ready in 30 minutes? This Vegetarian Bibimbap is your answer! A Korean classic made meat-free, with crispy golden rice, sautéed veggies, a spicy-sweet gochujang sauce, and a runny fried egg (optional). Perfect for meal prep or a fun DIY dinner!

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Gochujang link: https://amzn.to/4kX3L6Z
Knife link: https://amzn.to/3Rhidcw

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Ingredients:
For the Rice & Vegetables:
2 cups cooked Indrayani rice (or sushi rice)
1 medium onion, thinly sliced
1 medium carrot, julienned
1 medium zucchini, julienned
200g button mushrooms, sliced
1 cup spinach, blanched
½ yellow bell pepper (paprika), sliced
½ red bell pepper (paprika), sliced
1 medium spring onion, chopped
1 tbsp minced garlic
Groundnut oil (or any neutral oil)
Salt, to taste
1.5 tbsp sesame oil (divided)
1 tbsp toasted sesame seeds

For the Bibimbap Sauce:
2 tbsp gochujang (Korean red chili paste)
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp sugar (or honey/maple syrup)
1 tbsp sesame oil
1 tbsp sesame seeds

Instructions:

1. Prepare the Rice:
Cook rice according to package instructions. Keep warm.

2. Prepare the Vegetables:
Spinach: Blanch in boiling water for 30 seconds, drain, and mix with a pinch of salt and ½ tsp sesame oil.
Onion, Carrot & Bell Peppers: Sauté each separately in a little groundnut oil until tender (2-3 mins per batch). Season lightly with salt.
Mushrooms & Zucchini: In the same pan, sauté mushrooms, zucchini, spring onion, and garlic until soft (2-3 mins).

3. Make the Sauce:
Whisk together gochujang, soy sauce, sugar, 1 tbsp sesame oil, and sesame seeds. Adjust sweetness/spiciness if needed.

4. Assemble the Bibimbap:
Divide warm rice between bowls. Arrange sautéed veggies (onion, spinach, carrot, zucchini, mushrooms, bell peppers) in sections on top.
(Optional) Add a sunny-side-up egg (for non-vegan) or pan-fried tofu (for vegan).

5. Serve:
Drizzle with sauce and remaining sesame oil. Garnish with extra sesame seeds.
*Mix well* before eating!

Tips:
Vegan Option: Skip egg, use maple syrup instead of honey.
Extra Protein: Add pan-fried tofu, tempeh, or edamame.
Crispy Rice: Use a stone bowl (dolsot)—heat with oil before adding rice for a crunchy base.

Enjoy your colorful, flavorful Vegetarian Bibimbap! 🌱🔥

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For collaboration 📧: [email protected]

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