Bibimbap Recipe
This Bibimbap is a vibrant Korean delight! A colorful mix of veggies, savory proteins, and rice topped with a fried egg and spicy gochujang sauce.
Equipment
- Frying Pan
- Rice cooker or pot
- Cutting board and knife
- Mixing Bowl
Ingredients
- 1 cucumber thinly sliced
- 2 teaspoons rice vinegar divided
- 1.5 tablespoons sesame oil divided
- a pinch sea salt
- 3 ounces shiitake mushrooms sliced
- 1 teaspoon soy sauce
- 2 eggs
- 2 cups white rice cooked
- 1 cup mung bean sprouts
- 1 carrot shredded
- 1 tablespoon scallions chopped, for garnish
- black and white sesame seeds for garnish
- Gochujang sauce to taste, for garnish
Instructions
- In a mixing bowl, combine the thinly sliced cucumber with 1 teaspoon of rice vinegar and a pinch of sea salt. Toss to coat and set aside to let it pickle slightly while you prepare the other ingredients.
- In a frying pan over medium heat, add 1/2 tablespoon of sesame oil. Once hot, add the sliced shiitake mushrooms and cook for about 3-4 minutes until they are tender. Stir in the soy sauce and cook for an additional minute. Remove from heat and set aside.
- In the same frying pan, add the mung bean sprouts and a splash of water. Cover and steam for about 2-3 minutes until they are tender but still crisp. Remove from heat and set aside.
- Using the same frying pan, add the remaining 1 tablespoon of sesame oil. Crack the eggs into the pan and fry to your desired doneness. Sunny-side up is traditional for Bibimbap, but feel free to cook them over-easy or hard if preferred.
- In a large bowl, place a generous serving of cooked white rice at the bottom. Arrange the sautéed mushrooms, mung bean sprouts, shredded carrot, and pickled cucumber on top of the rice in sections for that beautiful, colorful presentation.
- Top the assembled Bibimbap with the fried egg. Sprinkle with chopped scallions and black and white sesame seeds for a final touch. Drizzle with gochujang sauce according to your spice preference.
Notes
- Cook rice in advance for quick assembly.
- Store prepared vegetables in airtight containers.
- Fry eggs just before serving for freshness.