Bibimbap: Mixed-Up Rice Recipe
When you are in a hurry and have vegetables in the fridge you need to use, bibimbap is a great one-bowl dish. This version is a little nontraditional because there is no meat, but with this much flavor you won't miss it!
Category
Main Dish
Cuisine
Korean
Main Ingredients
Quick and Easy
Prep Time
3 min
Cook Time
7 min
Total Time
10 min
Ingredients
Serves 1
1 egg
1 serving (about 1/2 cup) hot, cooked short- or medium-grain rice
1/4 to 1/2 cup of each 2 or more kinds of fresh or frozen vegetables (spinach, julienne carrots, bean sprouts, mushrooms, etc.)
to taste sesame oil
to taste salt
2 tsp or to taste Korean red-pepper paste (gochujang)
Directions for Bibimbap: Mixed-Up Rice Recipe
1
Put hot, cooked rice in a bowl and set aside. Make sure that the rice is not heaped over because you will be adding toppings to the rice.2
In a fry-pan over medium heat, pour a few drops of sesame oil and fry egg sunny-side up. Put in center of rice bowl from step 1.3
In the same frying pan, saute vegetables seasoning with salt and sesame oil. Cook the vegetables separately to keep their colors distinct. After sauteing each batch of vegetables, arrange in triangular segments around the egg.4
Put dollop of the red-pepper paste near the side of the bowl, admire your creation, and mix it all together incorporating some of the red-pepper paste leaving the rest clinging to the bowl. Taste, and if it is not spicy enough, stir in more pepper paste.Tip
If you don't have Korean red-pepper paste, you can use sriracha mixed with a little miso and sugar or Chinese chili paste. Also, if you have kimchi on hand, you can use it as one of the vegetable segments as is.
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