The Ultimate Korean Rice Bowl.
Bibimbap is one of the most well-known Korean dishes that involves 5 key components – warm rice, seasoned vegetables, protein, a generous dollop of a sweet-spicy Bibimbap sauce, and a fried sunny side up egg. What ingredient you choose for each component is entirely up to you. For instance, some protein sources I alternate between are Korean marinated beef, minced turkey/pork/beef, tofu, salmon – but the world is your oyster, you do you! What pulls everything together is the incredible Bibimbap sauce that, you can use any vegetables or meat and it’ll still taste amazing. Simply mix it all up into one big delicious mess and dig in!!!
You Will Need
Bibimbap sauce – mix ingredients together until sugar is dissolved and set aside.
- Beansprouts: simmer in water for 5 minutes and drain under cold water. Squeeze out any excess liquid, place it in a bowl, and mix with 1 teaspoon sesame oil, 1/2 teaspoon garlic, and 1/4 teaspoon soy sauce. Set aside.
- Mushrooms: heat some oil in a pan over medium high heat, add mushrooms in and cook for 2 minutes. Add 3/4 teaspoon soy sauce and 1/4 teaspoon garlic. Stir for a minute and set aside.
- Carrot: over medium heat, add the carrots in and cook until tender (about 5 to 8 minutes) then remove and set aside
- Spinach: saute in the pan until the spinach starts to wilt. Add 1 teaspoon garlic, salt to taste, then remove from heat. Once cool, squeeze to drain excess liquid. If using frozen spinach, just heat it into the microwave.
Eggs - In the same pan, heat up more oil over medium high heat. Crack eggs in and cook until whites are set to serve as sunny-side-up (or until your desired doneness).
Assembly - place warm rice in the bowl, top with vegetables and beef, and finish off with the egg and a generous dollop of the bibimbap sauce. Garnish with sesame seeds if you fancy and enjoy!