No-Rice Bibimbap Bowl
Author: 
Recipe Type: Main
Cuisine: Korean
Serves: 1
 
Korean style salad bowl with raw veggies, egg, nuts and seeds, topped with spicy Gochujang paste.
Ingredients
  • ½ small Cucumber – thinly sliced with mandoline
  • 4 Cherry Tomatoes – cut into quarters
  • ½ Bell Pepper – cut into small cubes
  • 1 stalk of Celery – thinly sliced
  • ½ small Carrot - shredded
  • 3-4 Walnuts – toasted in pan
  • 1 Egg
  • ½ teaspoon Sesame Seeds – toasted in pan
  • ½ tablespoon Gochujang Paste
  • 1 teaspoon Sesame Oil
  • 2 tablespoon Water
  • 1 clove Garlic - minced
Instructions
  1. Toast the walnuts and sesame seeds in a pan on low heat. Shake occasionally so the nuts don’t get burned, remove them when the sesame seeds start making popping sound.
  2. Meanwhile cut and slice up the veggies, place them in a bowl or salad plate.
  3. Add 1 tablespoon of oil into a medium high heat pan, and fry the egg.
  4. Mix gochujang paste, sesame oil, water and minced garlic in a small bowl, until it become a smooth paste.
  5. To serve, top veggies with egg, walnut, gochujang mixture and sprinkle with sesame seeds
Recipe by Honest Cooking at http://honestcooking.com/rice-bibimbap-bowl/