Quick Weeknight Bibimbap Bowl
70% autentično · Korean-Inspired
A simplified version of bibimbap using pre-shredded vegetables and quick-cooking protein, perfect for a busy weeknight meal.
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Sastojci
- Cooked rice4 cups
- Pre-shredded mixed vegetables (carrots, spinach, bean sprouts)16 oz
- Chicken breast or firm tofu1 lb
- Soy sauce2 tbsp
- Sesame oil2 tbsp
- Garlic powder1 tsp
- Eggs4 large
- Gochujang4 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
If using raw chicken/tofu, slice thinly and quickly sauté with soy sauce, garlic powder, salt, and pepper until cooked through. Set aside.
- 2
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add pre-shredded vegetables and stir-fry for 3-5 minutes until tender-crisp. Season with salt and pepper.
- 3
While vegetables cook, fry eggs sunny-side up in another skillet with 1 tsp vegetable oil.
- 4
Assemble the bowls: Divide cooked rice into four bowls. Top with sautéed vegetables, cooked protein, and a fried egg. Drizzle with gochujang and a touch of sesame oil.
