Quick Korean Bibimbap
Easy, make-ahead Korean bibimbap! Perfect for quick dinners during the week, and so customizable!
Ingredients
- 2 tablespoons avocado oil
- 1 ½ tablespoons toasted sesame oil
- 1 large zucchini, halved and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 small carrot, cut into matchsticks
- 5 ounces baby spinach
- 1 ½ cups mung bean sprouts
- 4 ounces shiitake mushrooms, sliced
For serving
- Cooked rice
- Korean bulgogi or Korean ground beef
- Kimchi
- Fried eggs
- Gochujang
- Toasted sesame oil
- Toasted sesame seeds
Equipment
Instructions
- In a small bowl, whisk together avocado oil and sesame oil.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in a large cast iron skillet over medium high heat. Add zucchini in a single layer; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add carrots; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add spinach; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add bean sprouts; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add mushrooms; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Divide rice into 4 bowls. Top with Korean bulgogi or Korean ground beef, kimchi, zucchini, carrots, spinach, bean sprouts, mushrooms and eggs, drizzled with gochujang, to taste. Garnish with sesame oil and sesame seeds, if desired.