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Korean Bibimbap

Korean Bibimbap: Your Customizable Comfort Food Delight

Korean Bibimbap is a customizable dish featuring warm rice, sautéed vegetables, and a fried egg, offering a delightful blend of flavors and textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cooked Rice Short-grain rice is ideal for absorbing flavors.
  • 2 tablespoons Sesame Oil Adds a nutty richness.
For the Vegetables
  • 1 cup Spinach (blanched) Provides a fresh flavor.
  • 1 cup Bean Sprouts (blanched) Adds crunch.
  • 1 cup Shiitake Mushrooms (sliced) Offers umami depth.
  • 1 medium Carrot (julienned) Brings sweetness.
  • 1 small Cucumber (julienned) Offers refreshing crunch.
For the Protein
  • 2 large Eggs Fried sunny-side up.
  • optional Cooked Beef Introduces savory flavor.
For the Sauce and Garnish
  • 2 tablespoons Gochujang Main source of spice.
  • 1 tablespoon Soy Sauce Adds saltiness.
  • 2 cloves Garlic (minced) Infuses flavor.
  • 1 teaspoon Sugar Balances the flavors.
  • 1 tablespoon Rice Vinegar Provides acidity.
  • 1 tablespoon Olive Oil Used in the sauce.
  • Sesame Seeds Optional finishing touch.

Equipment

  • Skillet
  • bowl
  • Pot
  • Frying pan

Method
 

Preparation
  1. Heat 2 tablespoons of sesame oil in a medium skillet. Stir-fry 2 cups of cooked rice for 2-3 minutes until crispy.
  2. Transfer crispy rice to a bowl and set aside.
  3. In the same skillet, add 1 tablespoon of vegetable oil and 1 cup of sliced shiitake mushrooms. Sauté for 4-5 minutes, adding 2 cloves of minced garlic in the last minute.
  4. Transfer sautéed mushrooms and garlic to a plate and set aside.
  5. Fry 2 large eggs sunny-side up in a separate frying pan for 2-3 minutes.
  6. Blanch 1 cup each of spinach and bean sprouts in boiling water for 1 minute. Drain and set aside.
  7. Julienne 1 medium carrot and 1 small cucumber, set aside.
  8. In a small bowl, mix 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 tablespoon of olive oil.
  9. Assemble the bowl by layering crispy rice first, then arranging mushrooms, spinach, bean sprouts, carrots, and cucumbers on top.
  10. Top with the fried egg and drizzle with gochujang sauce.
  11. Serve immediately and enjoy.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 75gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 186mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 450IUVitamin C: 12mgCalcium: 80mgIron: 3mg

Notes

Use cold rice for crispiness and feel free to customize the vegetables based on preference.

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