Veg Bibimbap Recipe | Rice Bowl Recipes For Lunch | Bibimbap Sauce | Easy Tiffin Box Ideas | Bhumika

egg

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being plant-based.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat with a different flavor profile.

shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

sesame oil

💰Cheaper: olive oil

Olive oil is a versatile and cheaper alternative.

Boil mung bean sprouts in 1/4 cup water with a pinch of salt.

Sauté half a zucchini in sesame oil and a little soy sauce until softened, then remove.

Sauté one julienned carrot in sesame oil until softened but with a little bite, then remove.

Sauté half a red bell pepper with 1/4 tsp chopped garlic and a pinch of salt until done, then remove.

Sauté a big bowl of spinach in sesame oil with a little soy sauce and 1/4 tsp garlic until wilted, then remove.

Sauté half a cucumber in sesame oil with a pinch of salt and sesame seeds until done, then remove.

Mix 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sugar, juice of one lemon, 1 tsp vinegar, and 1 tsp garlic powder to make the sauce.

Assemble the bibimbap by placing cooked rice in a bowl and adding the prepared vegetables in sections: bean sprouts, zucchini, spinach, bell pepper, carrot, cucumber, and nori.

Top with the sauce in the center and sprinkle with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens