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Vegetable Bibimbap

Bibimbap means “mixed rice” in Korean. Try this easy at-home version with minimal prep and maximum flavour. Sauté vegetables with a tasty blend of everyday spices like ginger, sesame seeds and crushed red pepper, and spoon over a bed of white rice. Top with a sunny side up fried egg and mix it up!
15 min
PREP TIME
15 min
COOK TIME
282
CALORIES
13
INGREDIENTS
4
Servings

INGREDIENTS

  • 4 eggs
  • 1 tbsp (15 ml) oil
  • 4 cups (1 l) sliced shiitake mushrooms
  • 1 bell pepper, thinly sliced
  • 1/4 cup (60 ml) thinly sliced carrots
  • 4 cloves garlic finely chopped
  • 1 pkg (5 ounces/142 g) baby spinach
  • 1/2 cup thinly sliced red cabbage
  • 3 tbsps (45 ml) soy sauce
  • 2 tsps (10 ml) Sesame Seed toasted
  • 1 1/2 tsps (7 ml) Ginger, Ground
  • 1/2 tsp (2 ml) CLUB HOUSE CRUSHED RED PEPPER
  • 2 cups (500 ml) cooked white rice

Preparation

  • 1 Heat large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer. Remove eggs from skillet. Set aside.
  • 2 Heat oil in same large skillet on medium heat. Add mushrooms, bell pepper, carrots and garlic; cook and stir 3 to 5 minutes or until vegetables are tender. Add spinach, cabbage, soy sauce, sesame seed, ginger and crushed red pepper; cook and stir until spinach is wilted.
  • 3 Divide rice into 4 serving bowls. Top each with the vegetable mixture and 1 egg.

NUTRITION INFORMATION

(per Serving)

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