Vegetarian Hot Stone Bibimbap
 
2-3 cups of cooked brown rice 1 egg (optional) Vegetarian hot pepper paste - for bibimbap (look at the label since many of them are shrimp based) ¼ bag bean sprouts (about 2 cups boiled) 2 cups spinach (boiled) ½ of a zucchini ¼ cup vegetarian kimchi 1 tablespoon sesame seeds
Ingredients
  • 2-3 cups of cooked brown rice
  • 1 egg (optional)
  • Vegetarian hot pepper paste - for bibimbap (look at the label since many of them are shrimp based)
  • ¼ bag bean sprouts (about 2 cups boiled)
  • 2 cups spinach (boiled)
  • ½ of a zucchini
  • ¼ cup vegetarian kimchi
  • 1 tablespoon sesame seeds
Instructions
  1. Boil the bean sprouts and spinach until they are soft and wilted. Drain the water and set them aside.
  2. Slice the zucchini into matchsticks, heat a tablespoon of sesame oil in a small pan, and sautee the zucchini until it has been cooked.
  3. In the ceramic bibimbap pot, put the already cooked brown rice into the pot. Arrange the bean sprouts, spinach, zucchini, and kimchi on top of the rice. Put the lid over the pot and heat the bibimbap. In a small pan, fry an egg and put it in the bibimbap. (You can crack the egg directly into the pot and close the lid to let the egg cook over low heat, however, you may end up burning the rice in the process. If you enjoy burnt rice, which my family does, then cook the egg that way.)
  4. Squirt some of the hot pepper paste over the bibimbap,  sprinkle some sesame seeds, mix it up, and then serve it into individual bowls for everyone to enjoy.
Recipe by Health Nut Hayley at https://www.healthnuthayley.com/easy-vegetarian-bibimbap/