Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans from

A summery bibimbap rice bowl with corn, zucchini, black beans and avocado along with the spicy gochujang sauce.

Servings: 4

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 1 cup rice, rinsed
  • 2 cups water or broth
  • 1 cup zucchini, shredded
  • 1 cup carrot, shredded
  • 1 cup corn (optionally grilled)
  • 1 cup black beans
  • 1 large avocado, diced
  • 1/4 cup green onions
  • 1/4 cup gochujang sauce
  • 1 tablespoon sesame seeds, toasted
  1. Bring the rice and water to a boil, reduce the heat and simmer covered until the rice is tender and all of the water has been absorbed.
  2. Assemble bibimbap bowls and enjoy.

Tip: Use 3 cups of already cooked rice to bring the time down to 10 minutes!