Bibimbap (Korean)

Korean Delight in a Bowl!

Get ready to tantalize your taste buds with the vibrant and delicious flavours of Bibimbap! This popular Korean dish is a colourful and nutritious bowl of rice, vegetables, protein, and a flavourful sauce. It’s a perfect harmony of textures and flavours, making it a beloved dish in Korean cuisine. So, let’s gather the ingredients and dive into this delicious Korean culinary adventure!

Serving: 4

Cooking time: 30 minutes

Cost: $6-8

Instructions

Prepare all the ingredients by blanching the spinach and bean sprouts in boiling water for a minute, then draining and rinsing with cold water. Julienne the carrots, zucchini, and cucumber into thin strips.
In a pan, heat a little sesame oil and sauté the shiitake mushrooms with a pinch of salt until they release their moisture and are cooked through. Set aside.
In the same pan, sauté the carrots, zucchini, and cucumber separately with a little sesame oil and a pinch of salt until they are slightly softened. Set aside.
In a separate pan, fry the eggs sunny-side-up or over-easy.
To make the Bibimbap sauce, whisk together the gochujang, sesame oil, rice vinegar, sugar, and water until well combined.
To assemble, place a generous scoop of cooked rice in each serving bowl.
Arrange the cooked vegetables and sautéed mushrooms on top of the rice in separate sections.
Place a fried egg on top of the vegetables in each bowl.
Drizzle the Bibimbap sauce over the top.
Garnish with sesame seeds and a drizzle of sesame oil.
Serve the Bibimbap hot and mix all the ingredients together before eating to enjoy the harmonious flavors and textures.

Ingredients

2 cups cooked short-grain white rice
1 cup spinach, blanched
1 cup bean sprouts, blanched
1 cup julienne carrots
1 cup julienne zucchini
1 cup shiitake mushrooms, thinly sliced
1 cup julienne cucumber
4 eggs
Sesame oil
Sesame seeds for garnish
Salt to taste

For the Bibimbap Sauce:

4 tbsp gochujang (Korean red pepper paste)
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp water