Vegetable Bibimbap
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ingredients

• 2 tbsp Sesame oil
• 1 cup Carrot matchsticks
• 1 cup Zucchini matchsticks
• 1/2 cup Fresh bean sprouts
• 1 cup Button mushrooms, sliced
• 1/8 tsp Salt, to taste
• 2 cups White rice, cooked and cooled
• 1/4 cup Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG)
• 1/3 cup Green onions, sliced
• 1/4 tsp Ground black pepper
• 1 tbsp Butter
• 3 Eggs
• 3 tsp Korean Taco Sauce (KG5023HG)

directions

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 4 minutes.
2. Stir in bean sprouts and mushrooms. Cook and stir until carrots are tender, about 3 more minutes.
3. Season to taste with salt and set vegetables aside.
4. Stir cooked rice, green onions, Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG) , and black pepper in the same skillet until rice is hot.
5. In a separate skillet over medium heat, melt butter and gently fry eggs over easy.
6. 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.
7. Serve Korean Taco Sauce (KG5023HG) on the side for mixing into bibimbap.