Bibimbap is a traditional Korean dish that consists of rice topped with various sautéed vegetables, a fried egg, and usually a choice of protein such as beef or tofu, all mixed together with gochujang (Korean chili paste). It’s a delicious, nutritious, and satisfying meal.

Ingredients (serves 4):

• For the Rice:
  • 2 cups cooked short-grain white rice
• For the Vegetables:
  • 1 cup spinach, blanched
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 1/2 cup mushrooms (shiitake or button), sliced
  • 1/2 cup bean sprouts, blanched
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon sesame seeds
• For the Protein:
  • 1/2 lb ground beef or tofu, cubed (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon garlic, minced
• For Garnish:
  • 4 eggs (fried)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon sesame oil

Quick Facts:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Servings: 4

Instructions:

1. Prepare the Rice:
   Cook the short-grain rice according to package instructions. Once cooked, set aside to cool slightly.
2. Prepare the Vegetables:
   • Blanch the spinach and bean sprouts in boiling water for 1-2 minutes, then drain and set aside.
   • Sauté the carrot, zucchini, and mushrooms separately in a pan with a drizzle of sesame oil and garlic until tender, about 2-3 minutes. Season each with a little soy sauce and set aside.
3. Cook the Protein:
   • For beef: Sauté ground beef with soy sauce, sesame oil, sugar, and garlic over medium heat until fully cooked, about 5-7 minutes.
   • For tofu: Sauté cubed tofu with soy sauce, sesame oil, sugar, and garlic until golden, about 5-7 minutes.
4. Assemble the Bibimbap:
   • Place a scoop of rice in each serving bowl.
   • Arrange the cooked vegetables (spinach, bean sprouts, carrots, zucchini, mushrooms) and the cooked protein on top of the rice.
   • Top with a fried egg in the center.
5. Serve with Gochujang:
   Drizzle a little sesame oil over the top, sprinkle with sesame seeds, and serve with gochujang on the side for each person to mix in according to their spice preference.

Chef’s Tip:

For a richer flavor, you can add a touch of roasted seaweed or kimchi on the side.

Pairing Suggestion:

This dish pairs perfectly with a cold, refreshing Korean beverage like Sikhye (sweet rice drink) or a light, chilled white wine like a Sauvignon Blanc.