Bibimbob Recipe

Prepare the Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Sauté the Vegetables

While the rice is cooking, peel and julienne the carrot and zucchini. In a skillet, lightly sauté the carrot and zucchini over medium heat for about 3-4 minutes until slightly tender. Add the spinach and bean sprouts, and cook for an additional 2-3 minutes until the spinach wilts. Set aside.

Sauté the Mushrooms

In the same skillet, add a little oil if necessary and sauté the shiitake mushrooms for 5-7 minutes until golden brown. Set aside with the other vegetables.

Prepare the Beef or Tofu

In a separate pan, cook the ground beef over medium heat until browned, breaking it up with a spatula. Add 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, mixing well. If using tofu, sauté the cubed tofu in the same manner until golden brown, adding soy sauce and sesame oil.

Plate the Bibimbap

In a large bowl or plate, place a serving of rice as the base. Arrange the sautéed vegetables and cooked beef or tofu on top of the rice. Add a fried egg on top, drizzle with gochujang, and sprinkle with sesame seeds and chopped green onions.