Bibimbap is a popular Korean dish:
For the Bibimbap sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
For the Bibimbap bowl:
- Cooked white rice
- 1 cup spinach, blanched and seasoned with salt and sesame oil
- 1 cup bean sprouts, blanched and seasoned with salt and sesame oil
- 1 cup carrots, julienned and stir-fried with a bit of salt
- 1 cup zucchini, julienned and stir-fried with a bit of salt
- 1 cup mushrooms (shiitake or button), sliced and stir-fried with a bit of salt
- 1 cup beef or tofu, sliced and marinated in soy sauce, sesame oil, and garlic, then stir-fried
- Fried eggs (one per serving)
Instructions:
1. Prepare the Bibimbap sauce by mixing all the sauce ingredients together in a bowl. Adjust sweetness and spiciness according to your preference.
2. Cook white rice according to package instructions.
3. Blanch spinach and bean sprouts separately in boiling water for a few seconds, then drain and season each with salt and sesame oil.
4. Julienne carrots, zucchini, and mushrooms, then stir-fry each in a pan with a bit of salt until cooked but still slightly crisp.
5. Marinate beef or tofu slices in soy sauce, sesame oil, and minced garlic for about 15-30 minutes. Then stir-fry until cooked through.
6. Fry eggs sunny-side-up or over-easy.
7. To assemble, place a serving of cooked rice in a bowl. Arrange portions of each vegetable and the cooked beef/tofu around the rice.
8. Top with a fried egg and drizzle Bibimbap sauce over everything.
9. Mix well before eating to combine all the flavors. Enjoy your homemade Bibimbap!