Growing up in Korea, I remember my mom throwing together all types of vegetables either sautéed or fresh and mixing it in a large stainless stain bowl with gochujang (Korean chili paste) and fried eggs over it and eating it with all siblings fighting over the best bite.
As a Registered Dietitian, this is also the one dish that is super versatile and easy to throw together and most of my clients absolutely LOVE this iconic dish. I hope you enjoy!
Bibimbap
Ingredients
- 3 cups short grain or long grain rice substitute quinoa or any grains
- 10 oz mungbean sprouts or soybean sprouts
- 1 bunch spinach Korean spinach with stems or any green vegetables (kale, cabbage)
- 5 oz mushrooms shitake, cremini, white, etc.
- 2 medium carrots
- 5 oz romaine lettuce
- 2 TBSP sesame oil
- 4 eggs pasture raised
- 2 TBSP avocado oil
Sauce
- 2 TBSP gochujang
- 1 tsp honey
- 1 TBSP water
- 1 TBSP sesame oil
- 2 tsp salt himalayan
- 1 TBSP minced garlic
Directions
Rice
- Cook rice according to package instructions
Vegetables
- Spinach: Blanch the spinach in boiling water only until wilted, about 40 seconds. Drain in cold water. Squeeze out water. Cut into 2-3 inch lengths. Toss with 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, and salt (about 1/2 teaspoon).
- Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté both vegetables in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (1/4 teaspoon).
- Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and blanch, about 1 minute. Rinse quickly in cold water to stop cooking. Drain. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, and salt (about 1/2 teaspoon).
Eggs
- Fry up each egg to your preference.
Sauce
- Combine all the ingredients and mix in a bowl
Assemble the ingredients in a bowl
- Place the rice in the bowl
- Add the vegetables over the rice
- Place the fried egg on top
- Place sauce according to preference over the contents
- Mix with spoon
- Enjoy!
