Description
Korean rice bowls reach perfection with this bibimbap recipe showcasing colorful vegetables, tender meat, and a runny egg. Sizzling sesame-seasoned rice creates a memorable meal you’ll crave again and again.
Ingredients
Scale
- 2 cups short-grain white rice (cooked)
- 4 oz (113 g) shiitake mushrooms (sautéed, optional)
- 2 fried eggs, or 1 cup cubed baked tofu
- 4 cups baby spinach
- 1 cup shredded carrots
- 1 cup fresh mung bean sprouts
- ½ English cucumber (thinly sliced)
- 1 recipe gochujang sauce
- 1.25 tsps toasted sesame oil
- 0.5 tsp rice vinegar
- 0.5 tsp tamari
- Chopped scallions (optional, for serving)
- Sesame seeds
- Sea salt
- Kimchi (optional, for serving)
Instructions
- Cucumber Preparation: Marinate cucumber slices in rice vinegar, sesame oil, and salt, allowing flavors to infuse while preparing other components.
- Vegetable Prepping: Blanch mung bean sprouts in boiling water for one minute, drain, and set aside. In the same skillet, sauté shredded carrots with sesame oil and salt until slightly tender. Wilt spinach with tamari, pressing gently to remove excess moisture.
- Rice Foundation: Create a base layer of steamed rice in a serving bowl, ensuring a smooth and even surface.
- Vegetable Arrangement: Artfully position marinated cucumber, blanched bean sprouts, sautéed carrots, and wilted spinach around the rice in a visually appealing manner.
- Protein Addition: Top the vegetable composition with a sunny-side-up fried egg or crispy baked tofu. Incorporate sautéed shiitake mushrooms for an earthy dimension.
- Finishing Touches: Generously sprinkle toasted sesame seeds over the dish. Drizzle gochujang sauce to provide a spicy and tangy flavor profile.
- Serving Recommendation: Plate the bibimbap with traditional kimchi and chopped scallions. Offer additional gochujang sauce on the side for personalized heat and taste adjustment.
Notes
- Marinate with Purpose: Let cucumber slices soak in rice vinegar mixture to develop deeper, more complex flavor profiles before assembling the dish.
- Blanching Technique Matters: Quickly cook bean sprouts to maintain crisp texture and preserve nutritional value without losing their fresh character.
- Color and Texture Balance: Strategically arrange vegetables to create visual appeal and ensure each ingredient maintains its unique texture and vibrant appearance.
- Customize Your Heat: Keep extra gochujang sauce nearby, allowing personal spice preference and enabling diners to control the final flavor intensity of their bibimbap.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 3
- Calories: 450
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 210 mg