Bibimbap with Mixed Vegetables
Ingredients:
- 200g (1 cup) short-grain white or brown rice
- 500ml (2 cups) water
- 150g (5 oz) fresh spinach
- 1 large carrot, julienned
- 150g (5 oz) bean sprouts
- 100g (3.5 oz) shiitake mushrooms, sliced
- 2 large eggs
- 120g (1 cup) zucchini, sliced
- 150g (5 oz) gochujang (Korean red pepper paste)
- 15ml (1 tbsp) soy sauce
- 5ml (1 tsp) sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Sesame seeds for garnish
- Vegetable oil for cooking
Total Estimated Cooking Time:
Total estimated time: 1 hour 15 minutes
Instructions:
Step 1: Prepare the Rice
Begin by rinsing the rice under cold water until the water runs clear. In a rice cooker or medium saucepan, combine the rice with 500ml (2 cups) of water. Cook according to the rice cooker’s instructions or bring to a boil, then reduce the heat to low. Cover and simmer for about 18-20 minutes or until all the liquid is absorbed and the rice is tender. Let it rest off the heat for 10 minutes, then fluff with a fork.
Step 2: Cook the Vegetables
Heat a large pan or wok over medium-high heat with a bit of vegetable oil. Add the minced garlic and stir-fry for about 1 minute until fragrant. Add the carrots and zucchini, season with a pinch of salt and pepper, and sauté for 5 minutes until just tender. Remove from the pan and set aside.
Step 3: Sauté the Mushrooms and Spinach
In the same pan, add a little more oil if necessary. Add the sliced shiitake mushrooms, sprinkle with a dash of soy sauce, and cook for 3-4 minutes until they are tender and golden. Add the spinach and cook for an additional 1-2 minutes until wilted. Remove from the pan and set aside.
Step 4: Cook the Bean Sprouts
Blanch the bean sprouts in boiling water for about 1 minute, then immediately immerse them in cold water to retain their crispiness. Drain and set aside.
Step 5: Fry the Eggs
In a clean pan, heat a little oil over medium heat. Fry the eggs sunny-side up, cooking to your desired doneness. The runny yolk adds a creamy richness to the dish.
Step 6: Assemble the Bibimbap
To serve, place a portion of cooked rice in the center of each bowl. Arrange the carrots, zucchini, mushrooms, spinach, and bean sprouts neatly around the edge of the rice. Place the fried egg on top of the rice, drizzle with a teaspoon of sesame oil, and sprinkle with sesame seeds. Serve with a generous spoonful of gochujang on the side, which can be mixed in according to each diner’s taste preference.
Conclusion:
Congratulations! You’ve crafted a traditional Korean Bibimbap that not only captivates the senses with its vibrant colors but also offers a delightful dance of flavors. The combination of warm rice, an assortment of sautéed vegetables, and the rich, spicy addition of gochujang makes every bite an introspective journey into Korean cuisine’s staple comfort. Once you master this dish, you’ll find yourself returning to its simplicity and versatility, perhaps even experimenting with different vegetables or protein additions. Enjoy this healing and hearty dish, a testament to the love found in every mixed rice bowl. Bon appétit!
