Bibimbap
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
2
-
Course
Main Course
-
Cuisine
Korean
Bibimbap
Description
Bibimbap features steamed short-grain rice topped with a variety of fresh and cooked vegetables, including thinly sliced rice vinegar-seasoned cucumber, briefly blanched mung bean sprouts, sautéed carrots, and wilted spinach seasoned with tamari. Optional sautéed shiitake mushrooms add an earthy note. A fried egg or fried tofu provides protein and richness. The dish is garnished with sesame seeds and a hearty drizzle of gochujang, a Korean chili paste, lending a spicy, savory flavor.
Vegetables are prepared with different cooking techniques to maintain texture contrast: the cucumber is crisp and tangy, sprouts are tender-crisp, carrots just softened, and spinach quickly wilted. The mixture on a base of warm rice offers a satisfying blend of flavors and textures that can be mixed before eating.
Served with kimchi and scallions as optional accompaniments, this dish can be enjoyed as a wholesome main meal. The recipe notes mention using a specific brand of gochujang, noting flavor and spice may vary by brand.
Ingredients
- ½ English cucumber thinly sliced
- ½ teaspoon rice vinegar
- 1¼ teaspoons sesame oil toasted
- 1 cup mung bean sprouts fresh
- 1 cup carrot shredded
- 4 cups baby spinach
- ½ teaspoon tamari or soy sauce
- 2 cups short-grain white rice cooked
- 2 egg or 1 cup cubed baked tofu, fried
- 4 ounces shiitake mushrooms optional, sautéed
- 1 recipe gochujang sauce
- sesame seeds
- salt sea salt
- kimchi optional, for serving
- scallions optional, for serving, chopped
Instructions
- In a small bowl, toss the cucumber slices with the rice vinegar, ¼ teaspoon of the sesame oil, and a pinch of salt. Set aside.
- Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
- Heat another ½ teaspoon of the sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring, for 1 to 2 minutes, or until a little bit soft, and then remove from the pan and set aside. Heat the remaining ½ teaspoon sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds, or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
- Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.
Notes
- Using the recommended brand of gochujang provides a consistent flavor and spice level; other brands may differ.
User Reviews
Overall Rating
5
You'll Also Love
