Healthy Vegetable Rice Bowl

We try to eat healthy specially now that our physical activity is limited due to this pandemic. So I incorporate low fat and and vegetable filled dishes in our diet. This recipe is one of those. I think this is a much healthier version of Bibimpab since it does not contain any meat and it’s way easier to prepare too.

First, prepare your rice as you would normally do using a rice cooker or in a pot. Then add your choice of chopped vegetables on top of the uncooked rice. For this recipe I used, thinly sliced yellow squash, a couple of asparagus cut a bias and Bok Choy. You can use any kind of vegetable like kale, bean sprouts, carrots, radish, mushrooms to name a few. Amount really depends on how much can fit on your rice cooker. Just turn on the rice cooker and when rice is done, gently mix the rice and vegetables together.

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Scoop your rice onto bowls and top with a fried egg (optional if you want to make it vegetarian). Drizzle with some bibimbap sauce before serving. To make the sauce just combine the following ingredients: 2 Tablespoons gochujang, 1 Tablespoon sesame oil, 1 Tablespoon sugar, 1 teaspoon vinegar, 1 teaspoon minced garlic and 1 Tablespoon water.

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