Bibimbap - Korean Mixed Rice and Vegetables
This is a crowd-please especially for the kids because they can "build" their own dish. It's been great for guests as well. This is best paired with bulgogi, but really it works with whatever meat and vegetables you might have around.
Ingredients¶
Meat¶
Vegetables¶
- 250 g spinach (mildly seasoned) (0.6 pounds)
- 350 g bean sprouts (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!
- 100 g shiitake mushroom (3.5 ounces)
- 120 g carrots (4.2 ounces, 1 small)
- ½ tsp fine sea salt (¼ tsp each will be used when cooking shiitake mushroom and carrots)
- 3 cups steamed rice (3 to 4 serving portions )
- 3 eggs (3 or 4 depending on the serving portion)
- Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil.)
- Some roasted seasoned seaweed shredded (long thin cut)
Bibimbap Sauce (Gochujang)¶
- 2 Tbsp gochujang
- 1 Tbsp sesame oil
- 1 Tbsp sugar - I used raw sugar
- 1 Tbsp water
- 1 Tbsp toasted sesame seeds
- 1 tsp vinegar
- 1 tsp minced garlic