Veg Bibimbap with Indian Ingredients 🌱

Ingredients

• 1.5 cups Indangani Rice (short‑grain, rinsed)
• 1.8 cups Water (for cooking rice)
• 1 teaspoon Salt (for rice)
• 200 g Spinach (fresh, washed)
• 1 medium Carrot (peeled, thinly sliced)
• 1 medium Zucchini (cut into bite‑size pieces)
• 200 g Button Mushroom (cleaned, stems left on)
• 1 medium Onion (thinly sliced)
• 1 cup Bell Pepper (Paprika) (mixed colors, diced)
• 2 stalks Spring Onion (chopped, white and green parts separated)
• 2 cloves Garlic (minced)
• 2 tablespoons Groundnut (Peanut) Oil (for frying vegetables)
• 2 tablespoons Sesame Seed Oil (divided: some for frying, some for sauce)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sugar (white granulated)
• 2 tablespoons Gochujang (Korean Chili Paste) (adjust to spice preference)
• 1 tablespoon Sesame Seeds (toasted)

Instructions

1. Cook the Rice

   Rinse the Indangani rice until water runs clear. Add 1.5 cups rice, 1.8 cups water and 1 tsp salt to a rice cooker or saucepan. Cook for about 25 minutes until fluffy but not sticky.

   Time: PT25M

2. Blanch the Spinach

   Bring a pot of water to a boil, add a pinch of salt, then add the spinach. Blanch for 30 seconds, then immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.

   Time: PT5M

   Temperature: boiling

3. Prepare Vegetables

   While the rice cooks, slice the onion, carrot, zucchini, bell pepper, mushroom, and spring onion. Mince the garlic. Pat the sliced vegetables with a pinch of salt and let sit 2 minutes to draw out excess moisture, then gently squeeze.

   Time: PT10M

4. Fry the Onion

   Heat 1 tsp groundnut oil in the frying pan over medium‑high heat. Add the onion slices, sprinkle a pinch of salt, and stir‑fry until golden and crispy. Transfer to a plate and set aside.

   Time: PT3M

   Temperature: medium‑high

5. Fry Remaining Vegetables Separately

   Add a little more groundnut oil to the same pan. Fry each vegetable (carrot, zucchini, mushroom, bell pepper) one at a time, seasoning each with a pinch of salt. Cook just until tender‑crisp, then set aside on a separate plate.

   Time: PT12M

   Temperature: medium‑high

6. Make the Gochujang‑Sesame Sauce

   In a small bowl combine 2 tbsp gochujang, 1 tsp sugar, 1 tbsp soy sauce, 2 tbsp sesame seed oil and 1 tbsp toasted sesame seeds. Mix until smooth.

   Time: PT2M

7. Assemble the Bibimbap

   Divide the cooked rice among three serving bowls. Arrange the blanched spinach, sautéed onion, carrot, zucchini, mushroom, and bell pepper in sections over the rice. Sprinkle the chopped spring onion and minced garlic over the top. Drizzle the sauce evenly over each bowl.

   Time: PT5M

8. Final Touch & Serve

   Give the bowl a quick toss before eating so the sauce coats all ingredients. Serve immediately while the vegetables are still warm and crisp.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

55g

Fat

10g

Fiber

5g