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Korean Bibimbap

A colorful and flavorful Korean dish featuring a mix of vibrant vegetables, savory proteins, and fragrant rice, topped with a fried egg and spicy gochujang sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked short-grain rice Sushi rice works well!
  • 1 cup mixed vegetables (like carrots, zucchini, and spinach) Feel free to switch out vegetables based on the seasons.
  • 1 cup sliced mushrooms (shiitake or button)
  • 1 cup bean sprouts Use fresh bean sprouts!
  • 2 pieces eggs Fried or sunny-side up.
Seasonings and toppings
  • 2 tablespoons sesame oil
  • to taste Salt and pepper
  • 2 tablespoons gochujang (Korean chili paste) Adjust to your spice preference.
  • to taste Sesame seeds For garnish.
  • optional protein of choice (such as grilled chicken or tofu) Add for extra protein.

Method
 

Preparation
  1. Start by cooking the short-grain rice according to the package instructions.
  2. While the rice is cooking, prepare the veggies.
Cooking
  1. Over medium heat, drizzle a tablespoon of sesame oil in a heated skillet.
  2. Sauté each vegetable separately for 2-3 minutes, seasoning each with a pinch of salt and pepper.
  3. In the same skillet, fry the eggs sunny-side up or to your preference.
Assembly
  1. Once the rice is ready, place it at the bottom of your serving bowl.
  2. Layer the sautéed vegetables, bean sprouts, and your protein choice on top of the rice.
  3. Place the fried egg on top, sprinkle sesame seeds, and add a dollop of gochujang.
  4. Mix it all up before enjoying!

Notes

For a refreshing crunch, serve it with a crisp cucumber salad. You can also pair it with kimchi for that authentic Korean touch. Store leftovers in separate airtight containers for up to 2-3 days.