Zucchini, carrot, spinach and shiitake bibimbap
- Shiitake mushrooms: 150 g
- Zucchini: 2
- Carrots: 3
- Spinach: 200g
- Onion: 1
- Fresh ginger
- Bean sprouts: 1 can
- Basmati rice: 200 g
- Water: 30 cl
- Egg yolk: 4
- Olive oil
- Sesame oil
- Chili pepper sauce
- SaltTo taste the Korean bibimbap, you must mix all the ingredients in the bowl together. Explosion of flavors guaranteed with this colorful dish!
I wash vegetables, except mushrooms. I peel the zucchini and I cut them into strips and cook them in a pan with a drizzle of olive oil.
In another skillet, I brown the mushrooms with the onions, previously peeled and thinly sliced.
Once the mushrooms have released all their water, I add the spinach (tailed if necessary). Once the vegetables are cooked, I remove them from the heat and season them with a little sesame oil and salt.
I rinse the rice and put it to cook with water and a little salt. I cover everything and let it simmer until completely evaporated. Then, I let it steam for 10 minutes, over the heat and with the lid on.
Meanwhile, I cut the carrots and a little zucchini into julienne.
In large bowls, I divide the rice and cover it with the cooked vegetables, julienned vegetables, bean sprouts and one egg yolk per bowl. I season everything with a little sesame oil, chili sauce and grated fresh ginger. I eat hot!