Koreanvegetariangluten-freevia groq
Bibimbap with Spicy Almond Crunch
A Korean-inspired rice bowl dish with vegetables, fried egg, and a crunchy almond topping. This recipe can be customized with your choice of vegetables and spices.
⏱22 min🍽1 servings📊medium
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Ingredients
- ●2 cups White rice
- ●1 cup Carrotspeeled and grated
- ●1 cup Zucchinisliced
- ●1 tsp Korean chili flakes (gochugaru)
- ●2 tbsp Sesame oil
- ●1/4 cup Almondschopped
- ●1 Eggfried
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Instructions
- 1
Cook white rice according to package instructions.
- 2
In a large pan, heat 1 tablespoon of sesame oil over medium heat. Add grated carrots and cook for 3-4 minutes.
- 3
Add sliced zucchini to the pan and cook for an additional 2-3 minutes.
- 4
In a small bowl, mix together Korean chili flakes and chopped almonds.
- 5
Add the almond mixture to the pan and stir to combine.
- 6
Push the vegetable mixture to one side of the pan. Crack an egg into the other side of the pan and scramble it.
- 7
Mix the egg with the vegetable mixture.
- 8
Serve the egg and vegetable mixture over cooked white rice.