Embrace Meatless Monday With Bibimbap

Bibimbap—a bowl of rice with various meat and/or vegetable add-ins, arguably the most popular and best-known Korean dish in the US—may not look like a weeknight meal at first glance. Between the rice and the toppings, many of which have to be cooked separately, it might seem more like a weekend cooking project to the uninitiated. But with a few easy shortcuts, including Minute® Ready to Serve Rice, you can have this impressive meal on the table in just about 30 minutes.

Minute Ready to Serve Rice heats in just 60 seconds in the microwave, requires no additional prep, and, even better, creates no extra dishes to clean. The BPA-free cups offer the perfect single-serving size and come in a variety of flavors. Jasmine or basmati rice is a natural choice for bibimbap, but white or brown rice works great as well.

Though bibimbap can be served with or without meat, sticking to a vegetarian version means the dish comes together faster, and makes it the perfect addition to your Meatless Monday rotation. A mix of raw and cooked veggies and a crispy fried egg make for a colorful, nutritious dinner that's as satisfying to look at as it is to eat. To serve, all you have to do is heat up as many Minute Ready to Serve Rice cups as there are eaters—and you have yourself a meal.

Bibimbap

Active Time: 30 minutes
Total Time: 35 minutes
Yield: Serves 4

Notes: Although gochujang, a spicy Korean red pepper paste, is the traditional condiment here, sriracha makes a good substitute.

Ingredients

1 cup shredded carrots (1 ounce; 28g)
2 teaspoons (8g) kosher salt, divided
1 cup halved and sliced cucumber (1 ounce; 28g)
1 tablespoon (15ml) sesame oil, divided
1 teaspoon (4g) sesame seeds
1 bunch spinach (about 10 ounces; 280g), washed and roughly chopped
1 teaspoon (4g) minced garlic
2 teaspoons (10ml) vegetable oil
5 ounces (140g) shiitake mushrooms, sliced
2 recipes Crispy Fried Eggs (makes 4 eggs), for topping rice
4 Minute® Ready to Serve Rice Cups (basmati or jasmine)
Gochujang or sriracha, for serving

Directions

1. In a small bowl, toss carrots with 1 teaspoon (4g) kosher salt. Set aside.

2. In another small bowl, toss cucumber with 2 teaspoons (10ml) sesame oil, 1/2 teaspoon (2g) kosher salt, and sesame seeds. Set aside.

3. Bring a medium pot of water to a boil. Add spinach and blanch for 30 seconds. Drain and run under cold water. Using your hands, squeeze out as much liquid as you can, then place spinach in a small bowl and mix with garlic and 1 teaspoon (5ml) sesame oil. Set aside.

4. Heat vegetable oil in a skillet over medium heat. Add mushrooms and cook for about 3 minutes, stirring often, until softened and just starting to brown. Season with 1/2 teaspoon (2g) salt. Transfer to a small bowl and set aside.

5. Prepare Crispy Fried Eggs according to recipe. Transfer to a paper towel–lined plate.

6. Microwave Minute® Ready to Serve Rice Cups according to package directions.

7. To assemble, empty each Minute® Ready to Serve Rice Cup into an individual serving bowl. Top each rice bowl with prepared carrots, cucumbers, spinach, mushrooms, and a fried egg. Serve immediately with gochujang or sriracha and enjoy.