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Any Veggie Goes Bibimbap
Bibimbap is rice topped with veggies, some kind of protein, and a sunny side up egg! This is my spin on this delicious Korean recipe.
Prep Time: 15:00
Cook Time: 20:00
450 g ground turkey
1 cup brown rice
2 cups water
2 tbsp rice vinegar
4 tbsp gochujang sauce
1 tbsp honey
3 tbsp soy sauce
4 tbsp sesame oil
1 tsp jarred ginger (or you can use fresh! )
2 garlic cloves
1 cup julienned carrots
1 cup cremini mushrooms, sliced or diced
3 cups spinach
1 cup bean sprouts
1/2 cup kimchi
2 tbsp coconut oil
4 eggs sunnyside up (less or more depending on serving size)
1 optional: tbsp sesame seeds
1Cook 1 cup of brown rice in 2 cups of water.
2While your rice is cooking, heat 1/2 tbsp sesame oil in pan over medium heat. Add carrots and 1/2 tbsp soy sauce. Cook for 4 minutes or until heated through. Remove from heat and set aside. Repeat with each of the other vegetables.
3Heat 1 tbsp sesame oil in a pan over medium high heat. Add ginger and garlic and cook until fragrant, roughly 1-2 minutes. Add ground turkey (or protein of your choice) and cook until no longer pink. Stir 2 tbsp Gochujang into your protein and cook for an additional minute. Turn heat to low to keep warm.
4For Gochujang sauce, combine remaining 2 tbsp Gochujang, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp soy sauce, and honey in a bowl. Set aside.
5Heat 2 tbsp coconut oil in pan over medium heat. Crack eggs and cook sunnyside up for 4 minutes, or until the whites are no longer runny.
6Once rice is finished cooking, stir in remaining 1 tbsp of rice vinegar.
7Assemble each bowl with 1/4 cup brown rice, 1/4 of ground turkey mixture, 1/4 of the kimchi, and 1/4 of each of the prepared veggies. Top with sunnyside up egg and optional sesame seeds, and drizzle with Gochujang sauce.
Add any vegetables you want if you don't have the prescribed ingredients above. For example, you can make this with kale, bell peppers, cucumbers, zucchini, broccoli, or whatever other vegetable you want!
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