Veggie Bibimbap
Bibimbap translates to “mixed rice” in Korean. It’s a classic Korean dish that can be made with almost any ingredient, but always starts with a bed of rice & a medley of sautéed vegetables. I’ve never tried this type of dish, so I was eager to see how my taste buds would react. Conclusion – they were pleasantly surprised!
This recipe is bursting with flavorful veggies, spanning from sweet carrot ribbons, tender zucchini & mighty mushrooms all delicately arranged over a steamy bed of brown rice. And if you want to be EGG-tra, you can top your dish off with a sesame-soy sauce & a perfectly fried egg. This was only my second time frying an egg, giving me another chance to test out my frying skills – I’ve still got a ways to go, but practice makes progress!
I chose to substitute brown rice over white rice & coconut aminos over soy sauce to make this dish a bit healthier.
