Looking for a healthy and delicious Korean recipe? Look no further than Kongnamul bibimbap, a mixed rice bowl dish that is packed with nutrients and flavor. This dish features soybean sprouts, a protein-rich ingredient that is low in calories and high in fiber.
Ingredients:
- 2 cups of cooked short-grain rice
- 1 cup of soybean sprouts, rinsed and drained
- 1 cup of spinach, blanched and squeezed
- 1 carrot, julienned
- 1 zucchini, julienned
- 4 shiitake mushrooms, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of gochujang (red pepper paste)
- Sesame seeds and sliced green onions for garnish
Instructions:
- Heat a large skillet over medium heat and add 1 tablespoon of sesame oil. Add the soybean sprouts and half of the minced garlic. Stir-fry for 2-3 minutes until the sprouts are slightly wilted. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of sesame oil and sauté the carrots, zucchini, and shiitake mushrooms until they are tender, about 5-7 minutes. Remove from the skillet and set aside.
- In a small bowl, mix together 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of gochujang. Set aside.
- To assemble the bibimbap, place a cup of cooked rice in a bowl. Arrange the soybean sprouts, spinach, carrots, zucchini, and shiitake mushrooms on top of the rice in separate sections. Drizzle the sauce over the vegetables and rice.
- Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy!
Kongnamul bibimbap is a delicious and healthy dish that is perfect for lunch or dinner. With its colorful mix of vegetables and flavorful sauce, it is sure to become a favorite in your household. Give it a try and discover the amazing flavors of Korean cuisine!
0 Comments