💣 Bibimbap Recipe

Cooking Directions

1. 1

   Cook the Rice

   Rinse the sticky rice under cold water until the water runs clear. Soak for 30 minutes, then cook according to package instructions.

2. 2

   Prepare the Vegetables

   In a skillet, heat 1 tablespoon of sesame oil over medium heat. Add the julienned carrot and sauté for 3-4 minutes until tender. Remove and set aside.

3. 3

   Sauté the Mushrooms

   In the same skillet, add another tablespoon of sesame oil. Sauté the sliced mushrooms for about 4-5 minutes until they are browned and tender. Remove and set aside.

4. 4

   Sauté the Zucchini

   Add the remaining tablespoon of sesame oil to the skillet. Sauté the julienned zucchini for 2-3 minutes until just tender. Remove and set aside.

5. 5

   Cook the Spinach

   Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted. Season with a pinch of salt, then remove and set aside.

6. 6

   Cook the Bean Sprouts

   In the same skillet, briefly sauté the bean sprouts for 1-2 minutes until just tender. Remove and set aside.

7. 7

   Fry the Eggs

   In a non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks are still runny.

8. 8

   Assemble the Bibimbap

   In a large bowl, place a serving of sticky rice as the base. Arrange the sautéed vegetables (carrot, mushrooms, zucchini, spinach, and bean sprouts) on top. Place the sunny-side-up egg in the center and sprinkle with sesame seeds. Serve with Gochujang sauce on the side.

9. 9

   Mix and Enjoy

   Before eating, mix all the ingredients thoroughly to combine the flavors.