About
Bibimbap is a delicious and colorful Korean dish that literally means "mixed rice." It's a vibrant, one-bowl meal featuring a bed of steamed rice topped with a variety of sautéed and seasoned vegetables, and often finished with a fried egg and a dollop of spicy gochujang (Korean chili paste). The blend of textures and flavors come together for a delicous, hardy, and nutritous meal that will leave you satiated and fullfilled. One of, if not, my favorite meals to eat, EVER!
Ingredients
- White Rice
- Minced Garlic
- Sesame Oil
- 2 Cup Raw Spinach
- 1 Zucchini
- 1 Carrot
- Bean Sprouts
- 1 Egg
- 4 Green Onion STalks
- Gochujang
- Salt
- Sesame Seeds
~optional~
Instructions
Bibimbap is about preparing an assortment of veggies and bringing them all together over rice to enjoy, so a lot of individual prep for them is needed.
- Begin cooking your rice. White rice works best, but you can’t go wrong with brown if preferred. There are a plethora of ways to cook and prepare rice, but I use a regular small rice cooker. I typically will cook 2 raw cups of rice at a time, and save all the extra for future use. Check out my method here on tofucooking.net for inspiration ;)
- Rinse your bean sprouts. Bringing water to a boil, add salt, and boil the sprouts for 20 minutes in a covered sauce pan. Leave it covered the entire time!
- I like to cut and prepare veggies together as the next step while the rice and sprouts are going. Cut and prepare the entire
vegetable, and save the remainder as leftovers for future use. Be sure to rinse all of them before cutting!
- Spinach
- Blanch spinach in boiling salted water for 30 seconds.
- Transfer to ice water right after to stop cooking process for 30 seconds.
- Squeeze out excess water.
- Chop the blanched spinach as a whole into smaller portions, I usually cut the whole block of it into thirds or fourths.
- Add to serving bowl and mix with pinch of salt, minced garlic, and splash of sesame oil.
- Carrots
- Cut thinly into “matchsticks”.
- After cut, add to mixing bowl with pinch of salt, and hand mix them together.
- Zucchini
- Cut off ends, and cut whole cucumber in half the long way (lengthwise).
- Place each half next to each other, and cut into half-circle chips.
- Add to serving bowl and mix with pinch of salt.
- Green Onion
- Cut 4 stalks of green onion side by side into small circles.
- Bean sprouts
- When the 20 minutes are up, add to a serving bowl and mix with a pinch of salt and sesame oil.
- Spinach
- Get your large serving tray out. When each of the ingredients are done being prepared, you’ll be adding the ingredients to the tray, isolating them from one another.
- You’ll now be stir frying the individual ingredients for about 1 minute each, moving around the ingredients diligently with a cooking spoon.
After each ingredient is done being stir fried, give your pan a quick wipe with a wet paper towel.
You can use your cooking oil of choice to stir fry, I personally love sesame oil but any cooking oil will work just fine.
- Carrots
- Cucumbers
- Add minced garlic while frying
- Zucchini
- Add minced garlic while frying
- Add green onion while frying
- Egg
- Cook an egg sunny side up!
- Now, all the ingredients are done! Form them all together.
- Add 2 cups of cooked white rice to your final large serving bowl you’ll be eating from.
- Add a little bit of each of the sides one by one into your bowl on top of the rice, leaving room for the next bit of ingredients to be added. The amount you add of each ingredient on top the rice is up to you
- Sprinkle sesame seeds over the top
- Sprinkle green onions
- Add a heaping spoonful of gochujang
- Add fried egg in center