Aha Bujang's Zucchini Bibimbap

• 1 zucchini (500g)
• a little carrot
• 1 tbsp tuna extract
• 1.5 tbsp saeujeot (Korean salted fermented shrimp)
• 2 tbsp cooking oil
• 1 tbsp minced garlic
• 1/2 tsp gochugaru (Korean chili flakes)
• 1/2 tsp sugar
• a pinch of Miwon (Korean MSG seasoning)
• 1 tsp sesame oil
• 1/2 tbsp whole sesame seeds
• 1 egg
• 1 bowl of rice

Recipe 🍳

Cooking tips 💡

• Slicing the zucchini too thin may cause it to break down during cooking, so keep it about 0.5cm thick.
• Cooking over low heat with the lid on allows the zucchini to release its own flavorful juices, creating a moist bibimbap sauce.
• Breaking the yolk of the sunny-side-up egg and mixing it with the zucchini juices makes it even richer and nuttier.

Recommended for 🙋

• ⭐Those who want to make a quick and hearty meal with zucchini from the fridge.
• ⭐Those who enjoy a clean, umami-rich bibimbap without gochujang seasoning.