Bibimbap

Ingredients

• cooked short-grain rice1 cup
• spinach.5 cup
• bean sprouts.5 cup
• carrot.25 cup
• zucchini.25 cup
• vegetable oil1 tablespoon
• egg1 large
• gochujang1 tablespoon

Instructions

1. 1

   Step 1

   Cook the rice and set aside.

2. 2

   Step 2

   Blanch spinach and bean sprouts in boiling water for 1 minute, then rinse under cold water.

3. 3

   Step 3

   In a pan, sauté julienned carrots and zucchini in oil until tender.

4. 4

   Step 4

   In a bowl, place rice, topped with vegetables, and a fried egg.

5. 5

   Step 5

   Add gochujang on top and mix before eating.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bibimbap can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.