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Bibimbap aux Légumes de Printemps

Name: Bibimbap aux Légumes de Printemps
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: KR
Ingredients: 600g cooked short-grain rice, warm; 200g spinach; 200g soybean or mung bean sprouts; 1 carrot, julienned; 1 zucchini, julienned; 150g shiitake mushrooms, sliced; 4 eggs; 3 tbsp toasted sesame oil; 2 cloves garlic, minced; 2 tbsp soy sauce; 3 tbsp gochujang; 1 tbsp honey or sugar; 1 tbsp rice vinegar; 1 tbsp toasted sesame seeds

Photo : Nikolay Smeh / Unsplash

⏱

30m

Prépa

🔥

20m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Un bibimbap végétarien de légumes de printemps assaisonnés sur du riz chaud, avec un œuf au plat et une sauce gochujang.

#korean#bibimbap#rice#vegetables#egg#spring#gochujang

Portions

Ingrédients

Nutrition

calories520

protein18g

carbs78g

fat15g

fiber7g

Par portion

Étapes

🔒

Cuisinez sans limites

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Blanch the greens

Blanch the spinach for 30 seconds and the sprouts for 2 minutes. Squeeze the spinach dry. Season each separately with a little sesame oil, garlic and salt.

⏱2:30

Sauté the vegetables

Sauté the carrot, zucchini and mushrooms separately in a little oil for 1–2 minutes each, seasoning the mushrooms with soy sauce. Keeping them separate keeps the colours bright.

⏱6:00

Make the sauce

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Fry the eggs

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Assemble

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Blanch the greens

Blanch the spinach for 30 seconds and the sprouts for 2 minutes. Squeeze the spinach dry. Season each separately with a little sesame oil, garlic and salt.

⏱2:30

Sauté the vegetables

Sauté the carrot, zucchini and mushrooms separately in a little oil for 1–2 minutes each, seasoning the mushrooms with soy sauce. Keeping them separate keeps the colours bright.

⏱6:00

Make the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the eggs

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Assemble

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History & Culture

The Story Behind the Dish

📍 Jeonju, Korea📅 Joseon dynasty🌱 KR

Bibimbap — literally 'mixed rice' — has been eaten in Korea for centuries. One popular explanation is that it began as a way to use up leftover side dishes by mixing them with rice.

The city of Jeonju is the most famous home of bibimbap, and spring versions celebrate the season's tender greens and wild herbs.