Bibimbap Pasta

Bibimbap Pasta combines the rich flavors of traditional Korean bibimbap with the comforting texture of pasta, creating a delightful fusion dish. Topped with colorful vegetables and a savory sauce, it's both satisfying and visually appealing.

Ingredients

• Spaghetti - 200 grams
• Vegetable oil - 1 tablespoon
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Spinach - 100 grams, blanched
• Egg - 1 large (halal certified), fried
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Sugar - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Green onion - 1 stalk, sliced
• Salt - to taste

Steps

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the julienned carrots and zucchini, and sauté for about 3-4 minutes until tender.
3. Add the blanched spinach to the skillet and stir for another 2 minutes. Season with salt to taste.
4. In a small bowl, mix together the gochujang, soy sauce, sesame oil, and sugar to create the sauce.
5. Add the cooked spaghetti to the skillet with the vegetables and pour the sauce over it. Toss everything together until well combined and heated through.
6. Serve the pasta in bowls, topped with the fried egg, toasted sesame seeds, and sliced green onion.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of protein from the egg and carbohydrates from the pasta.

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