Korean Style Bibimbap Jjigae
A Korean-inspired macrobiotic jjigae dish made with a variety of vegetables and served over a bed of rice.
Ingredients
- ●2 teaspoons Korean chili flakes (gochugaru)
- ●2 tablespoons Vegetable oil
- ●1 medium Oniondiced
- ●1 cup Mushroomssliced
- ●1 medium Zucchinisliced
- ●1 medium Carrotssliced
- ●2 tablespoons Gochujang
- ●2 tablespoons Rice vinegar
- ●1 teaspoon Sesame oil
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 2
Add the diced onion and cook until translucent, about 3-4 minutes.
- 3
Add the sliced mushrooms, zucchini, and carrots, and cook until the vegetables are tender, about 5-6 minutes.
- 4
Add the gochujang and rice vinegar, and stir to combine.
- 5
Add the sesame oil and stir-fry for another minute.
- 6
Transfer the mixture to a serving dish and garnish with toasted sesame seeds and chopped green onions.
- 7
Serve over a bed of rice and enjoy!
- 8
Optional: Add some kimchi or other spicy condiments to taste.
- 9
Optional: Serve with a side of kimchi fried rice or noodles.
- 10
Optional: Add some cubed tofu or tempeh for added protein.
- 11
Optional: Use different types of vegetables or add some meat for a variation.