Vegetable Bibimbap

Bibimbap means “mixed rice” in Korean. Try this easy at-home version with minimal prep and maximum flavour. Sauté vegetables with a tasty blend of everyday spices like ginger, sesame seeds and crushed red pepper, and spoon over a bed of white rice. Top with a sunny side up fried egg and mix it up!

15m
Prep time
15m
Cook time
282
Calories
13
Ingredients
4
Servings

What you'll need

Sesame Seed

Ginger, Ground

CLUB HOUSE CRUSHED RED PEPPER

Ingredients

4 eggs
1 tbsp (15 ml) oil
4 cups (1 l) sliced shiitake mushrooms
1 bell pepper, thinly sliced
1/4 cup (60 ml) thinly sliced carrots
4 cloves garlic, finely chopped
1 pkg (5 ounces/142 g) baby spinach
1/2 cup thinly sliced red cabbage
3 tbsps (45 ml) soy sauce
2 tsps (10 ml) Sesame Seed, toasted
1 1/2 tsps (7 ml) Ginger, Ground
1/2 tsp (2 ml) CLUB HOUSE CRUSHED RED PEPPER
2 cups (500 ml) cooked white rice

Nutrition information (per Serving)

282Calories
186mgCholesterol
805mgSodium
13gProtein
10gTotal Fat
4gFiber
35gCarbohydrates

Preparation

Heat large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer. Remove eggs from skillet. Set aside.
Heat oil in same large skillet on medium heat. Add mushrooms, bell pepper, carrots and garlic; cook and stir 3 to 5 minutes or until vegetables are tender. Add spinach, cabbage, soy sauce, sesame seed, ginger and crushed red pepper; cook and stir until spinach is wilted.
Divide rice into 4 serving bowls. Top each with the vegetable mixture and 1 egg.

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