Bibimbap (Korean Mixed Rice & Veggie Bowl)
Bibimbap is a mixed rice bowl with seasoned vegetables, meat, a sweet & spicy red sauce, and a fried egg.
Servings: 2 people
Ingredients
- 1 cup short grain rice makes about 3 cups of cooked rice
- 2 fried eggs
Bibimbap Sauce:
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp water
- 1 tsp rice vinegar
- 1 tsp sesame seeds
- 1 tsp minced garlic
Vegetables
- 4 oz spinach
- 4 oz soybean sprouts
- 4 oz carrot julienned
- 4 oz Persian or English cucumber thinly sliced and cut in half
- 4 oz zucchini cut into matchsticks
- 2 tsp minced garlic
- 2 green onions chopped
- 2 tsp sesame oil
- 1 tsp sesame seeds
- salt
Beef
- 1/2 lb thinly sliced ribeye or mushrooms for vegetarian
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 1 tsp minced garlic
- 1 tbsp grated Asian pear
Instructions
Make the rice:
- Wash 1 cup of short grain rice until the water runs clear. Add enough water so that when you lay your hand flat on top of the rice, your knuckles are just fully submerged. Let it sit for 30 minutes.
- Cover the pot and cook over medium low heat for 18 minutes. After 18 minutes, turn off the heat and fluff the rice to release steam. Then keep it covered until you need it.
- Mix all the beef ingredients together and marinate in the refrigerator for at least 30 minutes.
- Mix the bibimbap sauce ingredients together and set aside.
- Add 1/4 tsp salt to the zucchini, 1/4 tsp salt to the cucumbers, and 1/8 tsp salt to the carrots. Toss well to coat, then let it sit for 10 minutes to draw out water while you prep the other veggies.
Spinach
- Wash the spinach then blanch in boiling water for 20 seconds.
- Immediately shock in cold water to stop the cooking, the squeeze out all the moisture and cut the spinach ball in half.
- Season with 1/2 tsp minced garlic, 1/2 tsp sesame oil, a pinch of salt, and 1 tsp chopped green onion. Mix well then set aside.
Bean sprouts
- Wash the bean sprouts, discarding any browned pieces. Blanch in boiling water, covered on medium heat for 3 to 4 minutes, then shock in cold water.
- Season with 1/2 tsp minced garlic, 1/2 tsp sesame oil, a pinch of salt, 1 tsp chopped green onion, and 1/2 tsp sesame seeds. Set aside.
Cucumber
- Drain the drawn out water from the cucumbers and gently squeeze out as much moisture as you can using paper towels.
- Season with 1/2 tsp minced garlic, 1/2 tsp sesame oil, 1 tsp chopped green onion, and 1/2 tsp sesame seeds. Set aside.
Zucchini
- Drain the drawn out water from the zucchini and gently squeeze out as much moisture as you can.
- Pan fry in a little vegetable oil over medium low heat. Add 1/2 tsp minced garlic, 1/2 tsp sesame oil, 1 tsp chopped green onion, and 1/2 tsp sesame seeds.
- Stir fry for 2-3 minutes then set aside. Keep the pan out- you will be using this same pan to cook the carrots and beef.
Carrot
- Drain the drawn out water from the carrots and squeeze out as much moisture as you can.
- Stir fry in a little vegetable oil for 2-3 minutes.
Beef (or mushroom for vegetarian)
- Pan fry the marinated beef in a little vegetable oil over medium heat.
- Cook to your desired doneness then set aside.
Assemble rice bowl
- Arrange the vegetables, beef, and 2-3 tbsp sauce on top of some rice.
- Fry an egg and lay it right in the middle of the bowl.
- Mix together and enjoy!
