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.
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.