𝐊𝐨𝐫𝐞𝐚𝐧 𝐑𝐞𝐜𝐢𝐩

𝐛𝐢𝐛𝐢𝐦𝐛𝐚𝐩

Here's a classic Korean recipe for bibimbap (비빔밥), a colorful and nutritious dish with rice, vegetables, and protein, all mixed together with a flavorful sauce.

Ingredients:

For the Bowl:

1 cup cooked rice (white or brown)

1/2 cup bean sprouts, blanched

1/2 cup spinach, blanched and squeezed dry

1 small carrot, julienned

1/2 zucchini, julienned

1/2 cup mushrooms (shiitake or button), sliced

1/2 cucumber, julienned

1/2 red bell pepper, julienned

1 egg (fried sunny-side up)

1/4 lb (115 g) beef, sliced thin (optional)

For the Sauce:

1 1/2 tbsp gochujang (Korean red chili paste)

1 tbsp sesame oil

1 tbsp sugar or honey

1 tbsp rice vinegar (optional, for tang)

1 clove garlic, minced

1 tsp sesame seeds

Optional Garnishes:

Sesame seeds

Green onions, chopped

Instructions:

1. Prepare the Sauce:

In a small bowl, mix together the gochujang, sesame oil, sugar (or honey), rice vinegar (if using), minced garlic, and sesame seeds. Adjust sweetness and spice to taste. Set aside.

2. Prepare Vegetables:

Bean Sprouts & Spinach: Blanch separately in boiling water for about 1-2 minutes, drain, and squeeze out excess water. Season each lightly with a pinch of salt and a few drops of sesame oil.

Carrots, Zucchini, and Mushrooms: Stir-fry each separately in a small amount of oil until tender. Lightly season with salt as you cook.

Bell Pepper and Cucumber: These can be served raw for crunch or lightly sautéed if you prefer.

3. Cook the Beef (if using):

Stir-fry the beef with a pinch of salt and pepper until fully cooked. Remove and set aside.

4. Assemble the Bowl:

Place the warm cooked rice in a large bowl. Arrange each vegetable, the cooked beef (if using), and the fried egg on top in sections, so each ingredient is visible.

5. Serve:

Drizzle with the prepared gochujang sauce and sprinkle with sesame seeds and green onions if desired.

6. Mix and Enjoy:

To eat, mix everything together thoroughly so that the flavors blend with the sauce.

Enjoy your bibimbap!