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Bibimbap Korean-style Mushroom Rice Bowl

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Bibimbap Korean-Style Mushroom Rice Bowl
2011-02-05 Main Dish
4.9 50

The delicious combination of a spicy vegetable mixture served over brown rice makes this a healthy and easy dinner.

  • Servings: 4


1¼ cups Whole Grain Brown Rice
4 Tbsp Olive Oil, divided
2 Eggs
2 Carrots, julienned
1 cup Crimini Mushrooms, sliced
1 Zucchini, sliced into thin strips
1 cup Packed Baby Spinach
1 cup Bean Sprouts
2 Tbsp Soy Sauce
1 Tbsp Hot Chili Garlic Sauce
½ tsp Sugar
2 Tbsp Low-sodium Beef Stock
2 Tbsp Toasted Sesame Oil
Toasted Sesame Seeds, for garnish


Cook rice in rice cooker or on the stove per package instructions. Heat 2 tablespoons oil in a skillet over medium heat and fry eggs over easy; remove to a plate. Heat remaining oil in a large skillet over medium-high heat. Add carrots, mushrooms, and zucchini to skillet and saute for 4 minutes. Add spinach, bean sprouts, soy sauce, garlic sauce, sugar, stock, and sesame oil; saute for 1 minute.

Place cooked rice in large bowl and arrange vegetables on top. Position eggs across top and sprinkle with sesame seeds.

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