Bibimbap
Prep time: 15 min
Cook time: 5 min
Servings: 4
Use any Protein you like!
Bibimbap simply translates to “mixed rice with meat and assorted vegetables“.
Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.
Ingredients
120 gr cucumber, cubes
120 gr fresh spinach
80 gr carrots, spiral
120 gr mushrooms
80 gr soja beans
1/4 cup gochujang, paste
1 tbsp soy sauce
1 tsp olive oil
1 clove garlic
1 pinch red pepper flakes
1 tsp olive oil
4 eggs
4 cups brown rice
4 tsp toasted sesame oil
1 tsp sesame seeds
2 tsp gochujang paste
Directions
Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
Heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on
one side until yolks are runny but whites are firm, 2 to 4 minutes each.
To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of protein, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.