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The Spruce Eat’s Classic Korean Bibimbap
AllisonErvin
Main Course
Ingredients
- 2 cups medium-grain Korean rice (or Japanese rice)
- 1 large cucumber (sliced into thin strips)
- 1 1/2 cups bean sprouts (parboiled and squeezed of excess water)
- 1 1/2 cups spinach (parboiled and squeezed of excess water)
- Dash of sesame seeds
- 2 carrots (julienned)
- 4 shiitake mushrooms (rehydrated if dried and then sliced)
- 1 zucchini (sliced into thin strips)
- 2 tablespoons sesame oil (divided)
- 2 teaspoons salt (divided)
- 1/2 pound meat, optional (both raw and cooked ground meat work well)
- Fried egg, optional
- Gochujang, for serving (red pepper)
Instructions
- Fully cook the rice in a rice cooker or on a stove.
- Next, give the cucumber strips a saltwater bath for 20 minutes. Drain the cucumbers using a sieve.
- Then, season spinach with 2 teaspoons sesame oil, 1 teaspoon salt, and a dash of sesame seeds.
- Season bean sprouts with 2 teaspoons sesame oil, 1 teaspoon salt, and a dash of sesame seeds.
- You'll then need to sauté the carrots, mushrooms, and zucchini with a dash of salt, until soft.
- Then, place the cooked rice in a large bowl and arrange vegetables on top. If desired, beef, tofu, and/or a soft fried egg can be added.
- Serve each helping with small bowls of gochugang and sesame oil. To eat, add a small amount of oil and desired amount of gochujang to your bowl and mix everything together with a spoon.
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