Bibimbap

A Korean rice bowl (bibim = mix, bap = rice) topped with seasoned vegetables, a fried or raw egg, and gochujang sauce. Traditionally served in a hot stone bowl (dolsot) that crisps the bottom rice into nurungji. The assembly nature of the dish — each topping prepared separately — makes it flexible and a good test for "korean rice bowl" and "healthy korean food" searches.

Ingredients

• 300 g short-grain white rice, cooked
• 100 g spinach, blanched and seasoned with sesame oil and garlic
• 100 g bean sprouts, blanched and seasoned
• 1 medium carrot, julienned and sautéed
• 1 courgette (zucchini), julienned and sautéed
• 4 shiitake mushrooms, sliced and sautéed
• 200 g ground beef (minced beef, beef mince) or bulgogi beef
• 4 eggs
• Gochujang sauce: 2 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp rice vinegar
• Sesame seeds, sesame oil

Method

1. Prepare each vegetable topping separately in a pan with sesame oil and seasoning. Set aside.
2. Brown ground beef (mince) with soy sauce, garlic, and sesame oil.
3. Mix gochujang sauce ingredients.
4. Divide warm rice into bowls. Arrange vegetable toppings and beef in sections around the bowl.
5. Place a fried egg in the centre of each bowl.
6. Drizzle with gochujang sauce and sesame oil. Mix everything together at the table.

Tags: korean, rice-bowl, 45min, bibimbap, courgette, zucchini, ground beef, minced beef, beef mince, gochujang, korean food