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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside. | 2. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg. | 3. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
carrot matchstick	1	cup		-	-	-	-
zucchini matchstick	1	cup		-	-	-	-
bean sprout	1/2	can	drained	-	-	-	-
bamboo shoot	6	ounces	canned drained	45.9262	8.845	4.4225	0.5103
mushroom	1	can	sliced drained	-	-	-	-
salt	1/8 to taste	teaspoon		-	-	-	-
rice	2	cups	cooked cooled	1357.9	282.125	27.898000000000003	11.84
green onion	1/3	cup	sliced	6.39	1.3585	0.2296	0.1112
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
egg	3			214.5	1.08	18.84	14.265
red chili sauce	3	teaspoons	sweet	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.