Baked Mushroom Bibimbap

Baked Mushroom Bibimbap is a wholesome and vibrant Korean dish featuring a medley of baked vegetables and rice, topped with savory mushrooms and a rich gochujang sauce. This unique twist on the traditional bibimbap is both nutritious and satisfying, making it perfect for a healthy meal.

Ingredients

• Brown rice - 150 grams
• Mixed mushrooms (shiitake, button, and enoki) - 200 grams, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Spinach - 100 grams, blanched
• Egg - 2 large
• Soy sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cook the brown rice according to package instructions and set aside.
3. In a mixing bowl, toss the sliced mushrooms, julienned carrot, and zucchini with olive oil, minced garlic, salt, and black pepper. Spread them out on a baking sheet.
4. Bake the vegetables in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
5. While the vegetables are baking, prepare the sauce by mixing gochujang, soy sauce, and sesame oil in a small bowl.
6. In a non-stick skillet, fry the eggs sunny-side up or to your preference.
7. Once the vegetables are done, remove them from the oven and combine them with the cooked brown rice in a large bowl.
8. Divide the rice and vegetable mixture into two serving bowls.
9. Top each bowl with a fried egg, drizzle with the gochujang sauce, and sprinkle with sesame seeds and blanched spinach.
10. Serve immediately, mixing everything together before eating.

Nutrition

• Calories: 520
• Protein: 18 g
• Carbs: 75 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 580 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables and brown rice, promoting digestive health.
• High in antioxidants and vitamins from mushrooms and spinach, supporting immune function.

Tags