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The KILIG Kitchen · Healthy Bowls
Korean-Style Bibimbap Bowl
VNF
Ingredients
- Cooked rice - 2 cups (400 g)
- Carrot - ½ cup (50 g), julienned
- Zucchini - ½ cup (50 g), julienned
- Spinach - ½ cup (50 g), blanched
- Eggs - 2
- Gochujang - 1 tbsp (15 g)
- Soy sauce - 1 tbsp (15 ml)
- Sesame oil - 1 tsp (5 ml)
Method
- Steam veggies 100°C 5 min; set aside.
- Air Fry eggs 190°C 6 min.
- Assemble rice, veggies, eggs, gochujang drizzle.
Chef's Notes
Steam retains colour & bite; air fry perfects runny yolks.