Korean Bibimbap Recipe (2 servings)

Ingredients

  • 2 cups cooked rice (preferably a day old)
  • 4 teaspoons sesame oil, divided
  • 1 cup spinach, blanched and squeezed dry
  • 1 cup carrot, julienned
  • 1 cup zucchini, julienned
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup bean sprouts, blanched
  • 1/2 cup cucumber, julienned
  • 2 eggs
  • 1/2 cup cooked beef, chicken, or tofu, seasoned and sliced
  • 2 tablespoons gochujang (Korean chili paste)
  • Soy sauce, garlic, sesame seeds, and sugar (for seasoning vegetables)
  • Salt and pepper to taste

Instructions

  1. Preheat your cast iron pan over medium heat and add 2 teaspoons of sesame oil.
  2. Spread 1 cup of cooked rice into the pan in an even layer. Let it cook undisturbed for 5-10 minutes, or until a crispy layer forms at the bottom.
  3. While the rice is cooking, sauté each vegetable separately in a small pan with a bit of soy sauce, garlic, and sesame seeds. Season with salt, pepper, and a pinch of sugar. Set aside.
  4. Fry the eggs to your preference in a separate pan.
  5. Check the rice for a crispy bottom and lower the heat. Arrange half of the cooked vegetables, beef/chicken/tofu, and a fried egg on top of the rice.
  6. Repeat the process with the remaining ingredients for the second serving.
  7. Serve with a dollop of gochujang on top. Mix well before eating.