Bibimbap: Korean Mixed Rice Bowl
Bibimbap, a quintessential Korean dish, is a vibrant and flavorful bowl of warm rice topped with an array of seasoned vegetables, savory meat or tofu, and a dollop of spicy gochujang, all mixed together before eating.
Ingredients
- 1 cup short-grain white rice uncooked
- 1.5 cup water
- 100 g ground beef or tofu
- 1 bunch fresh spinach blanched
- 1 medium carrot julienned
- 0.5 medium zucchini julienned
- 4 count dried shiitake mushrooms rehydrated and sliced
- 1 cup bean sprouts blanched
- 1 count large egg for frying
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp sugar
- 2 tbsp gochujang (Korean chili paste)
- 1 tsp toasted sesame seeds for garnish
- 1 tbsp vegetable oil for cooking
Instructions
- Cook rice: Cook 1 cup short-grain white rice with 1.5 cups water according to package directions or in a rice cooker.
- Prepare vegetables: Blanch spinach and bean sprouts. Sauté julienned carrots, zucchini, and sliced mushrooms separately with a pinch of salt and a drizzle of sesame oil until tender-crisp.
- Prepare meat (if using): Sauté 100g ground beef (or tofu) with 1 clove minced garlic, 1 tbsp soy sauce, and 1 tsp sugar until browned and cooked through.
- Fry egg: Heat 1 tbsp vegetable oil in a pan and fry one large egg sunny-side up or to your desired doneness.
- Assemble: In a large serving bowl, place a bed of warm cooked rice. Artfully arrange the prepared vegetables, meat (if using), and fried egg over the rice.
- Serve: Add a generous dollop of gochujang (2 tbsp) and a drizzle of sesame oil (1 tbsp). Garnish with toasted sesame seeds (1 tsp).
- Enjoy: Mix all ingredients thoroughly with your spoon and chopsticks just before eating to combine all the delicious flavors and textures.
Notes
Feel free to customize your Bibimbap with different vegetables like cucumber, radish, or kimchi. For a vegetarian option, simply omit the meat and add extra tofu or mushrooms. Serve in a hot stone bowl (dolsot bibimbap) for crispy rice at the bottom!