Bibimbap
Serves 2
This bibimbap recipe is my spin on the traditional Korean rice bowl. I top it with assorted vegetables, a fried egg, and gochujang sauce. It's so flavorful and satisfying! Get ahead by making the sauce and prepping the veggies up to 3 days in advance.
Ingredients
- ½ English cucumber, thinly sliced
- ½ teaspoon rice vinegar
- 1¼ teaspoons toasted sesame oil
- 1 cup fresh mung bean sprouts
- 1 cup shredded carrots
- 4 cups baby spinach
- ½ teaspoon tamari or soy sauce
- 2 cups cooked short-grain white rice
- 2 fried eggs, or 1 cup cubed baked tofu
- 4 ounces sautéed shiitake mushrooms, optional
- 1 recipe Gochujang Sauce
- Sesame seeds
- Sea salt
- Kimchi, optional, for serving
- Chopped scallions, optional, for serving
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
*I use Mother in Law's Gochujang which I get at Whole Foods. Other brands may vary in flavor and spice level.