Bibimbap

By Culiora

Korean rice bowl topped with seasoned vegetables, meat, and a fried egg.

• Servings: 2
• Prep time: 20 min
• Cook time: 15 min
• Total time: 35 min

Ingredients

• 4 dl jasmine or sushi rice
• 400 g ground beef or thinly sliced beef
• 2 pcs garlic cloves, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 pcs carrots, julienned
• 1 pcs zucchini, julienned
• 200 g fresh spinach
• 150 g bean sprouts
• 4 pcs shiitake mushrooms (or button mushrooms), sliced
• 1 pcs cucumber, julienned
• 4 pcs eggs
• 1 tbsp sesame seeds
• 200 g kimchi (optional amount)
• 3 tbsp gochujang (Korean chili paste), for the sauce
• 1 tbsp sesame oil, for the sauce
• 1 tbsp rice vinegar, for the sauce
• 1 tsp sugar, for the sauce
• 1-2 tbsp water (to adjust consistency), for the sauce

Instructions

1. Cook the rice.
2. Sauté the garlic in a little oil. Add the meat and cook until browned through. Stir in the soy sauce, sesame oil, and sugar. Set aside.
3. Quickly stir-fry each vegetable separately in a little oil and season lightly with salt: carrots (1–2 min), zucchini (2–3 min), mushrooms (until golden), spinach (briefly, just until wilted), bean sprouts (brief flash-fry or leave raw). Keep them separated for serving.
4. Fry the eggs sunny-side up (the yolks should remain runny).
5. Whisk together all the ingredients for the gochujang sauce.
6. Assemble the bowls: add a layer of rice to the bottom, arrange the vegetables and meat in distinct sections on top, place a fried egg in the center, and sprinkle with sesame seeds. Serve with the sauce and optional kimchi.