Home-style Korean Bibimbap 🍚🥕🥦

Bibimbap is a colorful and hearty Korean dish that beautifully combines rice, vegetables, and protein, all topped with a fried egg and the iconic gochujang (Korean chili paste). This recipe is perfect for a family dinner or a fun night in with friends. With a variety of fresh ingredients and exciting flavors, you can customize it to your liking!

Ingredients

For the rice

• 2 cups of short-grain white rice (or brown rice for a healthier option)
• 2 1/2 cups of water
• Pinch of salt

For the toppings

• 1 cup of spinach, blanched and squeezed dry
• 1 medium carrot, julienned
• 1 small zucchini, julienned
• 1 cup of shiitake mushrooms, sliced
• 1 cup of bean sprouts, blanched
• 1 cucumber, thinly sliced
• 4 eggs
• 4 tablespoons of sesame oil
• Pinch of salt and pepper

For the sauce

• 4 tablespoons of gochujang (Korean chili paste)
• 2 tablespoons of sesame oil
• 1 tablespoon of sugar
• 1 tablespoon of vinegar
• 1 tablespoon of soy sauce

Instructions

1. Prepare the rice:
   • Rinse the rice under cold water until the water runs clear. Drain well.
   • Combine rice, 2 1/2 cups of water, and a pinch of salt in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

🍚 For an extra flavor boost, you can add a piece of kombu (dried kelp) while cooking the rice, then remove it before serving.

2. Sauté the vegetables:

   • In a pan over medium heat, add 1 tablespoon of sesame oil. Sauté the carrots, zucchini, and mushrooms separately until tender (about 3-4 minutes each). Season each vegetable with a sprinkle of salt and pepper.
   • Blanch the spinach and bean sprouts together in boiling water for 1-2 minutes, then rinse under cold water and squeeze out excess moisture.

3. Fry the eggs:

   • In another pan, heat remaining sesame oil and fry the eggs sunny side up until the whites are set but the yolks remain runny.

4. Make the sauce:

   • In a small bowl, mix together gochujang, sesame oil, sugar, vinegar, and soy sauce. Adjust to your preferred spice level by adding more gochujang if desired.

5. Assemble the Bibimbap:

   • In a bowl, scoop a generous portion of rice. Neatly arrange a portion of each topping (spinach, carrots, zucchini, mushrooms, bean sprouts, cucumber) around the rice.
   • Place a fried egg on top and drizzle with the gochujang sauce.

🧄 Feel free to add sliced kimchi for an extra kick! It adds a delightful crunch and a tangy flavor to the bibimbap.

Variations

• Vegetarian/Vegan: Omit the egg and use tofu instead. Marinate and pan-fry the tofu for added flavor.
• Protein-packed: Add grilled chicken, beef bulgogi, or shrimp to boost the protein content.
• Spicy: For extra heat, add a sprinkle of chili flakes or chopped fresh chili peppers on top.
• Rice substitute: Try quinoa or cauliflower rice for a grain-free version.

Enjoy your colorful and delicious homemade bibimbap! 🍽️🥳