Bibimbap

The ultimate rice bowl! Bibimbap has become one of Korea’s most famous dishes, celebrated both for its healthfulness and the dramatic moment when you stir everything together at the table.

Yield: All recipes serve 2 people

Chef Notes: Feel free to add bulgogi marinated beef to add more protein! You can buy it in the freezer section of Trader Joe’s or buy bulgogi marinade from the store.

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Components

• Short Grain Rice

• Matchstick Daikon and Carrot

• Sautéed Spinach

• Sesame Shiitakes

• Shelled Edamame

• Gochujang Sauce

• Fried Eggs

• Sesame Seeds

• Scallions

• Kimchi

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Mise

Cook the rice: Rinse 2 C rice under cold water until the water runs clear. Combine rice with 2 ¼ c water in a pot. Bring to a boil cover, and cook on low for 15 min. Remove from heat and let steam, covered, 10 min more. Fluff with a fork and keep warm.

Prepare the Toppings:

• Cut 1 daikon and 2 carrots into thin matchsticks.

• Sauté 4 oz spinach briefly in a hot pan with a bit of sesame oil, until wilted. Season with salt, 1 clove minced garlic, and sprinkle of sesame seeds.

• Cut 8-10 shiitake mushrooms into large wedges. Sauté▸ in sesame oil and season with salt and pepper.

• Slice 1 Persian Cucumber thin. Season with 1 t rice vinegar and salt.

Make the Gochujang Sauce by stirring together

• 3 T Gochujang

  1. 1 T Soy Sauce

  2. 1 T Rice vinegar

  3. 1 T Sesame oil

  4. 1 t Sugar

  5. 2 T Warm Water

Slice 4 Scallions thin.

Finish

Fry 2 eggs sunny-side up or over-easy so the yolks stay runny.

Spoon 1 C warm rice into each bowl.

Arrange daikon, carrots, spinach, edamame, kimchi and mushrooms in neat sections on top of the rice.

Place a fried egg in the center.

Drizzle with the gochujang sauce and scatter 1 T sesame seeds and sliced scallions over the top.

NOTE: to eat, break the yolk and mix everything together with the sauce until the rice is evenly coated, ensuring a little bit of everything in each bite!

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