đź’Ł Bibimbap (GF) Recipe
Korean dish translates to “mixed meal”. A bed of crispy-chewy bottomed sticky rice, sesame sautéed carrot, mushroom, zucchini, spinach, and bean sprouts. Topped with a sunny-side egg and served with Gochujang sauce. Don’t forget to MIX IT UP!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Rice
Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it sit covered for an additional 10 minutes.
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Sauté the julienned carrots for about 2-3 minutes until slightly tender. Remove and set aside. In the same skillet, add another tablespoon of sesame oil, sauté the zucchini for 2-3 minutes, and then add the mushrooms and cook for another 3 minutes. Finally, add the spinach and bean sprouts, and sauté until the spinach wilts. Season each vegetable mixture with salt to taste.
Fry the Egg
In the same skillet, add the last tablespoon of sesame oil. Crack the egg into the skillet and cook until the white is set, while keeping the yolk runny (sunny-side up).
Assemble the Bibimbap
In a bowl, place a portion of the sticky rice at the bottom. Arrange the sautéed vegetables over the rice. Top with the fried egg and a drizzle of Gochujang sauce. Sprinkle sesame seeds on top.
Serve
Serve hot and encourage everyone to mix it all together before eating for maximum flavor!
