Bibimbap
Servings: 4
Ingredients
5 cups cooked short-grain rice
12 oz soy bean sprouts, washed & drained
8 oz spinach, blanched, cut
1 carrot, peeled, julienned
1 red bell pepper, sliced
1 zucchini, julienned
1 cucumber, cut into half circles
3-4 green onions, julienned
4 eggs
kosher salt
vegetable oil
toasted sesame oil
toasted sesame seeds
garlic
kimchi
gochujang
Directions
Soy bean sprouts:
In a pot over medium-high heat, cook the soy bean sprouts, 4 cups of water and 2 or 3 tsp of salt, covered for 20 minutes. Drain the sprouts and mix with ½ tsp salt, 1 tsp garlic, and 2 tsp sesame oil.
Spinach:
Mix the blanched spinach with 1 tsp garlic, 1 tsp sesame oil, ½ tsp salt, and 1 tsp sesame seeds.
Carrots:
Mix the carrots in a bowl with a pinch of salt. Let stand for 5 to 10 minutes until sweating, then drain.
Heat up a pan over medium high heat, add some cooking oil and sauté the carrots for 1 minute.
Red bell pepper:
Sauté the red bell pepper, and a pinch of salt for 30 seconds.
Zucchini:
Mix the zucchini with ½ tsp kosher salt, let sit for 5 minutes, then drain.
Sauté the zucchini with cooking oil, 1 tsp minced garlic, 1 tbsp green onion, a drop of toasted sesame oil for 1 minute until slightly softened.
Cucumber:
Mix the cucumber with ½ tsp kosher salt, let sit for 5 minutes, then drain.
Sauté the cucumber with ½ tsp garlic and a few drops of toasted sesame oil for 30 seconds.
Assembly:
In an earthenware pot, heat up the pot on low-medium heat with sesame oil. Once heated, add the rice to the pot.
Put the rice in each of 4 bowls and arrange the vegetables and kimchi on the rice. Top with the egg sunny side up and desired amount of gochujang.
Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.