Bibimbap - Greater Pittsburgh Community Food Bank

Bibimbap
History: This Korean stir-fry has been around for thousands of years
and is one of Korea’s most classic meals. The complete meal includes
seasoned mixed veggies (usually spinach, mushrooms, bean sprouts,
carrots and lettuce), rice and a cooked egg.
Cook carrots for 2-3 minutes.
Add zucchini and mushrooms.
Cook for 1-2 minutes.
Cut veggies into small strips for quick cooking time. All of these
veggies have different cooking times, so cooking them in stages makes
sure that they are perfectly tender and not overcooked.
Add lettuce, garlic, soy sauce, chili sauce
and lime juice. Cook for 1-2 minutes.
More recipes are available at
pittsburghfoodbank.org/nutrition
Bibimbap (Korean Stir-Fry)
• 1 Tbl oil
• 1 carrot, cut into 1/4
inch wide strips
• 1 zucchini or yellow
squash, cut into 1/4
inch wide strips
• 1 cup mushrooms,
sliced thinly
• 2 cups romaine
lettuce, cut into
ribbons
• 3 cloves garlic,
minced
• 1 Tbl low-sodium soy
sauce
• 1 Tbl chili sauce
(optional)
• 1 cup freshly cooked
rice
• 1 fried egg (optional)
1. Heat oil in a large skillet over medium high heat.
Add carrots and cook for 2 to 3 minutes.
2. Add zucchini and mushrooms and cook for 1 to 2
minutes.
3. Add lettuce, garlic, soy sauce, chili sauce and
lime juice. Cook for an additional 1 to 2 minutes,
until lettuce is just wilted. Remove from heat and
set aside.
4. Place freshly cooked rice in a bowl. Top with
cooked vegetables. Serve with a fried egg, if
desired.
Makes 4 servings
Make it your own. Add your favorite ingredients.
greens | brussel sprouts | chicken | tofu