Recipe: Bibimbap (비빔밥)

Bibimbap

Bibimbap combines the spiciness of red pepper paste with steamed rice and vegetables, which creates a pleasant harmony. Although making the steamed rice takes time, preparing the vegetables in this dish is fairly easy.

Recipe (Ingredients)

Rice 800g, bean sprouts 200g, spinach 100g, Chinese bellflower 80g, 2 shiitake mushrooms, hard salt, 1/3 carrot, 3 tablespoons sesame oil, 2 teaspoons minced garlic, salt, 2 tablespoons vegetable oil, 3 tablespoons of Gochujang (red pepper paste), 4 eggs.

Directions

►Wash the rice three times to remove the starch and place it in a thick pot with three cups of water.

►Boil over high heat for about 15 minutes and then reduce the heat and boil for five more minutes. Do not open the lid until the rice is fully cooked.

►Parboil the bean sprouts and then season them with sesame oil, salt and minced garlic.

►Boil the spinach quickly in boiling water and then rinse it in cold water. Squeeze the excess water and then season them with sesame oil and salt.

►Grease the pan with sesame oil and place the Chinese bellflowers on the pan. Parch them with sesame oil, minced garlic and salt.

►Cut the shiitake mushrooms into thin slices, and then parch them in a pan.

►Dice the carrot into small, thin strips about 4~5 cm long, and then pay-pry them.

►Fry the eggs, and make sure the yolk does not break.

►Place the rice in a big bowl, and then add the vegetables, followed by the Gochujang.

►Finish by placing the egg on top of the steamed rice and vegetables.