Bibimbap Recipe

Bibimbap is a vibrant Korean rice bowl filled with delicious savory flavors and colorful ingredients. Here's a recipe to get you started:

Ingredients

Rice:

2 cups cooked short-grain white rice

Vegetables:

1/2 carrot, julienned 1/2 zucchini, julienned 4-5 mushrooms (shiitake, button, or your choice), thinly sliced 1 cup bean sprouts, rinsed and drained 1 handful spinach, blanched and squeezed dry 1/2 cucumber, julienned Green onions, sliced (optional)

Protein:

4 oz ground beef, seasoned with soy sauce, sesame oil, and garlic (optional) 1 egg, fried sunny-side up (vegetarian option: pan-fried tofu cubes) Sauce: 2 tbsp gochujang (Korean chili paste) 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp rice vinegar 1 tsp sugar 1 clove garlic, minced (optional) 1 tsp sesame seeds Instructions:

Cook the rice: Rinse and cook the short-grain rice according to package instructions.

Prepare the vegetables: Julienne the carrot and zucchini, thinly slice the mushrooms, and rinse and drain the bean sprouts. Blanch the spinach by plunging it in boiling water for 30 seconds, then immediately rinse in cold water to stop the cooking and squeeze out excess water. Julienne the cucumber and slice the green onions (optional).

Cook the protein: If using ground beef, cook it in a pan with your preferred seasonings until browned. You can also use other proteins like thinly sliced steak, chicken, or tofu. For the vegetarian option, pan-fry tofu cubes seasoned with soy sauce, sesame oil, and your choice of spices.

Fry the egg: Fry an egg sunny-side up, being careful not to overcook the yolk.

Make the sauce: Whisk together gochujang, soy sauce, sesame oil, rice vinegar, sugar, garlic (if using), and sesame seeds. Adjust the spiciness and sweetness to your liking.

Assemble the bibimbap: Divide the cooked rice into two bowls. Arrange the vegetables, protein, and fried egg on top of the rice in sections. Drizzle with the gochujang sauce and sprinkle with sesame seeds.

Serve: Enjoy by mixing everything together in the bowl before eating, allowing all the flavors to combine.

Tips:

You can add other vegetables to your liking, such as bell peppers, cabbage, or kimchi.

For a more colorful presentation, blanch each vegetable separately to retain their individual colors.

If you don't have gochujang, you can substitute with sriracha or another chili paste, but adjust the amount to your desired spice level.

Enjoy bibimbap with a side of kimchi or other Korean side dishes for a complete meal.