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Bibimbap

Bibimbap
Prep Time
30 min
Cook Time
15 min
Yields
4 servings

This dish is all about assembly. This is one version, but feel free to substitute or add in any vegetables that you prefer. Courtesy of Kristen Eppich.

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ingredients

1
cup (250 mL) sushi or Calrose rice
3
Tbsp (30 mL) vegetable oil
1
Tbsp (15 mL) garlic, chopped
8
large shiitake mushrooms, stems discarded, sliced
1
cup (250 mL) carrots, thinly sliced
6
cup (1.5 L) spinach
2
tsp (10 mL) roasted black and white sesame seeds
4
large eggs
1
cup (250 mL) bean sprouts
½
cup (125 mL) kimchi, chopped
1
Tbsp (15 mL) sesame oil
2
Tbsp (30 mL) dark soy sauce
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directions

Step 1

Bring 2 cups salted water to a boil in a medium pot. Add rice and return to a boil. Cover and reduce heat to low. Cook for 15 minutes or until the water has been absorbed and the rice is tender. Remove from heat. Fluff with a fork and let sit for 5 minutes. Spread onto a plate to cool.

Step 2

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and mushrooms and cook until just tender, 2 to 3 minutes. Remove mushrooms to a plate. Return pan to heat and add carrots. Cook, stirring until tender-crisp, 3 to 4 minutes. Remove to a plate. Return pan to heat and add spinach. Cook, stirring until spinach is wilted, about 2 minutes. Spoon onto a plate and reserve.

Step 3

Increase heat to high and add remaining 1 tablespoon of oil to the pan. Add rice, pressing down into a large patty. Let cook, untouched for 4 to 5 minutes or until the bottom of the rice is crisp and golden. Fold over and repeat. Divide rice between four bowls. Sprinkle with sesame seeds.

Step 4

Return pan to burner over medium heat. Add 1 tablespoon oil. Crack four eggs into the pan and cook until whites are firm and are runny, 2 to 3 minutes. Remove from heat. Divide mushrooms, carrots, spinach, sprouts and kimchi between bowls. Top with an egg. Drizzle with sesame oil and soy.

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