Bibimbap Casserole

Bibimbap Casserole is a delightful fusion of traditional Korean flavors baked into a comforting dish, perfect for cozy dinners. This Kosher version maintains the essence of Bibimbap while being easy to prepare and serve.

Ingredients

• Cooked rice - 1 cup (200g)
• Carrots, julienned - 1/2 cup (50g)
• Zucchini, julienned - 1/2 cup (50g)
• Spinach, blanched - 1 cup (30g)
• Mushrooms, sliced - 1/2 cup (50g)
• Soy sauce (Kosher) - 2 tablespoons (30ml)
• Sesame oil - 1 tablespoon (15ml)
• Eggs - 2 large
• Sesame seeds - 1 tablespoon (15g)
• Gochujang (Korean chili paste) - 1 tablespoon (15g)
• Green onions, chopped - 2 tablespoons (10g)
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the cooked rice, soy sauce, sesame oil, and a pinch of salt and pepper.
3. In a skillet, sauté the carrots, zucchini, and mushrooms over medium heat for about 4-5 minutes until slightly tender, then add the blanched spinach and cook for an additional 2 minutes. Season with salt and pepper.
4. In a baking dish, layer half of the rice mixture at the bottom, followed by the sautéed vegetables, and then top with the remaining rice mixture.
5. Make two wells in the rice mixture and crack an egg into each well.
6. Spread gochujang over the top and sprinkle with sesame seeds and chopped green onions.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the eggs are set and the top is slightly golden.
8. Let cool for a few minutes before serving. Enjoy your Bibimbap Casserole!

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Good source of protein from eggs and soy sauce.

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