Bibimbap Recipe
Bibimbap with marinated cucumber and carrot, sautéed shiitake mushrooms, mung bean sprouts, cooked white rice, and fried eggs. Garnish with scallions, black and white sesame seeds, and gochujang sauce to taste.
Equipment
- Small Bowl
- Medium Skillet
- Serving bowls
Ingredients
Ingredients
- 1 cucumberthinly sliced
- 2 teaspoonsrice vinegardivided
- 1 1/2 tablespoonssesame oildivided
- pinchof sea salt
- 3 ouncesshiitake mushroomssliced
- 1 teaspoonsoy sauce
- 2 eggs
- 2 cupswhite ricecooked
- 1 cupmung bean sprouts
- 1 carrotshredded
- 1 tablespoonscallionschopped for garnish
- Black and white sesame seedsfor garnish
- Gochujang sauceto taste for garnish
Instructions
Instructions
- In a small bowl, combine the thinly sliced cucumber with 1 teaspoon rice vinegar, 1/2 tablespoon sesame oil, and a pinch of sea salt. Toss to coat and set aside.
- In another small bowl, combine the shredded carrot with the remaining 1 teaspoon rice vinegar and a pinch of sea salt. Toss and set aside.
- Heat 1 tablespoon sesame oil in a medium skillet over medium-high heat. Add the sliced shiitake mushrooms and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Add 1 teaspoon soy sauce, stir to coat, then remove the mushrooms from the pan and set aside.
- Return the skillet to medium heat (use the same skillet). Crack the 2 eggs into the skillet and fry sunny-side up until the whites are set but the yolks are still runny, about 3 minutes. Remove from the skillet.
- Divide the 2 cups cooked white rice between two bowls. Arrange the cucumber, 1 cup mung bean sprouts (divided), shredded carrot, and shiitake mushrooms evenly over the rice. Top each bowl with one fried egg.
- Garnish each bowl with the chopped scallions (1 tablespoon total divided), black and white sesame seeds to taste, and drizzle gochujang sauce to taste.