Yache bibimbap

4 servings

35 minutes

Yache bibimbap is a vibrant and nutritious dish of Korean cuisine that embodies the harmony of flavors and textures. Historically, this type of bibimbap emerged as a vegetarian variation of the traditional dish. At its center is fluffy rice surrounded by fresh and lightly sautéed vegetables: zucchini, carrots, asparagus, mushrooms, and spinach. All ingredients are prepared separately to preserve their individual taste and aroma. A delicate egg with a runny yolk adds special texture as it mixes with the rice upon serving. The finishing touch is seaweed and a spicy sauce added to taste. Yache bibimbap not only delights the eye with its color palette but also impresses with its rich flavor, turning an ordinary meal into a gastronomic pleasure.

Energy value per serving

• Calories: 204.7
• Proteins: 8.3g
• Fats: 4.2g
• Carbohydrates: 35.5g

Ingredients

• Rice: 150 g
• Zucchini: 70 g
• Carrot: 70 g
• Mushrooms: 70 g
• Green mini asparagus: 70 g
• Baby spinach: 40 g
• Chicken egg: 2 pc
• Red curry paste: to taste
• Dried seaweed: 1 tsp

Cooking steps

1. Boil the rice until cooked.

   Required ingredients:

   • Rice: 150 g

2. Cook all ingredients separately. Cut the zucchini into small cubes and lightly fry or stew (whichever you prefer) until cooked.

   Required ingredients:

   • Zucchini: 70 g

3. Carrots should also be cut into small pieces. You can sauté the carrots a bit to soften them. I just took raw carrots without cooking.

   Required ingredients:

   • Carrot: 70 g

4. Cut the asparagus into small sticks.

   Required ingredients:

   • Green mini asparagus: 70 g

5. Fry the mushrooms until golden brown. You can use any mushrooms, including champignons and muer.

   Required ingredients:

   • Mushrooms: 70 g

6. Young spinach can be left whole if it's not too big, or chopped a bit to the size of vegetables.

   Required ingredients:

   • Baby spinach: 40 g

7. Place rice in the center of a large deep plate using a small cup. Arrange spinach, zucchini, carrots, asparagus, and mushrooms around the edges.

   Required ingredients:

   • Rice: 150 g
   • Baby spinach: 40 g
   • Zucchini: 70 g
   • Carrot: 70 g
   • Green mini asparagus: 70 g
   • Mushrooms: 70 g

8. Fry the eggs (each separately, without mixing them) so that the yolk remains raw and the white is cooked. Place the eggs on top of the rice and vegetables.

   Required ingredients:

   • Chicken egg: 2 pieces

9. You can sprinkle crushed seaweed leaves on top.

   Required ingredients:

   • Dried seaweed: 1 teaspoon

10. Serve with curry or any other spicy Asian sauce. The sauce is added to the dish to taste, and then everything is mixed so that the yolk combines with the other ingredients, while the white is chopped into small pieces.

    Required ingredients:

    • Red curry paste:  to taste