Bibimbap Bowl Recipe

Prepare the kimchi 24 hours in advance by fermenting it. To do this, chop Napa cabbage and radishes, mix with salt, and let sit for 30 minutes. Rinse and mix with gochugaru, garlic, ginger, and fish sauce. Store in a jar at room temperature for 24 hours before refrigerating.

Cook the rice according to package instructions and set aside to cool slightly.

Slice the mushrooms and cucumber thinly. For the mushrooms, you can choose to roast them in the oven or sauté them on the stovetop.

Roasting Mushrooms

Preheat the oven to 400°F (200°C). Toss the sliced mushrooms with 1 tablespoon of sesame oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes, or until they are golden brown and tender.

Sautéing Mushrooms (Alternative)

Alternatively, heat a skillet over medium heat. Add 1 tablespoon of sesame oil and sauté the mushrooms for about 5-7 minutes, or until they are cooked through and browned.

In a serving bowl, layer the cooked rice at the bottom.

Top the rice with the roasted mushrooms, sliced cucumber, and kimchi.

Drizzle with soy sauce and additional sesame oil to taste.

Sprinkle sesame seeds and sliced green onions on top.

If desired, fry an egg in a separate pan and place it on top of the dish as a garnish.