Cast Iron Skillet Bibimbap

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This Korean Bibimbap is served on brown rice and cooked in a cast iron skillet to get a crispy, crunchy layer. It is a delicious way to eat so many different types of vegetables. Using one pot to cook all of the vegetables makes clean-up a cinch!

Ingredients

4 cups cooked short-grain brown (or white) rice (short-grain gives the best texture here )
1/2 pound shiitake mushrooms, stems removed and julienned
2 medium or 3 small carrots, peeled and julienned
1 small zucchini, julienned
1/4 pound (about 1 cup) bean sprouts
3/4 cup shelled frozen edamame, thawed
5 ounces fresh baby spinach
1 garlic clove, minced
1 egg
vegetable oil or other neutral oil, divided
3-4 tablespoons sesame oil, divided
1-inch x 6-inch strip of nori, toasted and cut into 1/8-inch strips, optional for garnish
2 teaspoons toasted sesame seeds, optional for garnish
gojuchang paste or other hot sauce, optional for serving

Instructions

View the full recipe at Nourishing Matters →