Vegetable Bibimbap

Name: Vegetable Bibimbap
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Korean,
Ingredients: 4 eggs; 1 tbsp oil; 4 cups sliced shiitake mushrooms; 1 bell pepper thinly sliced; 1/4 cup thinly sliced carrots; 4 cloves garlic finely chopped; 1 package (5 oz) baby spinach; 1/2 cup thinly sliced red cabbage; 3 tbsps soy sauce; 2 tsps McCormick® Sesame Seed toasted; 1 1/2 tsps McCormick® Ginger, Ground; 1/2 tsp McCormick® Red Pepper, Crushed; 2 cups cooked white rice

Bibimbap means “mixed rice” in Korean. Try this easy at-home version with minimal prep and maximum flavor. Sauté vegetables with a tasty blend of everyday spices like McCormick® ginger, sesame seeds and crushed red pepper, and spoon over a bed of white...

Ingredients

4 eggs
1 tablespoon oil
4 cups sliced shiitake mushrooms
1 bell pepper, thinly sliced
1/4 cup thinly sliced carrots
4 cloves garlic, finely chopped
1 package (5 ounces) baby spinach
1/2 cup thinly sliced red cabbage
3 tablespoons soy sauce
2 teaspoons McCormick® Sesame Seed, toasted
1 1/2 teaspoons McCormick® Ground Ginger
1/2 teaspoon McCormick® Crushed Red Pepper
2 cups cooked white rice

KEY PRODUCTS

INSTRUCTIONS

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.