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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

Instructions

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!