Bibimbap Recipe

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1

In a small bowl, add the cucumber slices and toss with 1 tsp rice vinegar, ½ tbsp sesame oil, and season with a pinch of sea salt. Set aside.

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2

In another small bowl, combine the shredded carrots with 1 tsp rice vinegar and a pinch of sea salt and aside.

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3

Heat 1 tbsp sesame oil in a medium skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 3–4 minutes until cooked and browned. Season with soy sauce. Remove from the pan and set aside.

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4

In the same skillet, add the egg and fry it sunny side up, for about 3 minutes.

Full recipe & nutritional value on foodfaithfitness.com