lunch · vegetarian · dairy-free
Mushroom bibimbap bowls
Rice bowls topped with sautéed mushrooms, carrot and spinach, a fried egg and a spoonful of gochujang sauce.
- Time
- 35min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the short-grain rice.
-
2
Sauté the sliced mushrooms, matchstick-cut carrot and spinach one by one in the neutral oil, using just a little for each.
-
3
Fry the eggs until the whites and yolks are firm.
-
4
Arrange the vegetables and eggs over the rice in the bowls.
-
5
Loosen the gochujang with a splash of water and the sesame oil and spoon it over the top.
