Bibimbap | FoodieAtlas

Ingredients

2 cups cooked rice (preferably short-grain or sticky rice)
1 cup spinach, blanched and chopped
1 cup bean sprouts, blanched
1 cup mushrooms (shiitake or button), sliced and sautéed
1 carrot, julienned and sautéed
1 zucchini, julienned and sautéed
1 cup kimchi, chopped (optional, for added flavor)
2-3 eggs
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon gochujang (Korean chili paste) or red chili paste
1 tablespoon sesame seeds
2 garlic cloves, minced
Salt and pepper to taste
Green onions, chopped (for garnish)
Nori strips (for garnish, optional)

Instructions

Prepare the Vegetables

Blanch the spinach and bean sprouts in boiling water for about 1-2 minutes, then drain and rinse with cold water. Squeeze out excess water from the spinach and chop coarsely.

For the carrots and zucchini, sauté them separately in a pan with a bit of oil until tender. Season with a pinch of salt and pepper.

Sauté the mushrooms in a pan with a bit of oil and minced garlic until cooked. Season with a bit of soy sauce and pepper.

Prepare the Eggs

Fry or poach the eggs to your liking. The eggs can be sunny-side up or over-easy for a classic touch.

Prepare the Rice

In a large bowl, place the cooked rice and drizzle with a bit of sesame oil. Mix well to coat the rice with the oil.

Assemble the Bibimbap

Arrange the vegetables and kimchi (if using) on top of the rice in sections, creating a colorful and appealing presentation.

Place the fried or poached egg on top of the vegetables.

Make the Sauce

In a small bowl, mix together the gochujang (or red chili paste) with a bit of sesame oil and soy sauce to create a sauce.

Serve

Drizzle the sauce over the Bibimbap before serving.

Garnish with sesame seeds, chopped green onions, and nori strips if desired.