Bibimbap (Korean rice with mixed vegetables)
Along with kimchi, bibimbap takes its place among the favourite foods of Korean cuisine. Literally meaning ‘mixed rice’, it is a popular meal consisting of white rice topped with vegetables, meat, a whole egg and gochujang (red chilli paste).
Ingredients
-
1 cucumber, cut into sticks
-
1 bunch spinach
-
2 carrots cut into sticks
-
1 clove garlic, minced
-
1 pinch of red chilli flakes
-
thinly sliced beef
-
4 eggs
-
4 cups cooked white rice
-
1 teaspoon sesame seeds
Preparation Method
- Mix cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
- Bring about 2 cups water to a boil in a large nonstick skillet and add the spinach; cook until the spinach is wilted, 2 to 3 minutes. Drain the spinach and squeeze out as much moisture as possible; Reserve the spinach in a bowl and stir the soy sauce into the spinach.
- Heat 1 teaspoon olive oil in a large non-stick frying pan and cook, stirring the carrots until soft, about 3 minutes; Add the garlic and cook just until fragrant, about 1 minute longer.
- Add the cucumber pieces with the gochujang paste and sprinkle with red chilli flakes and set the mixture aside in a bowl.
- Place the meat in a clean non-stick frying pan over medium heat, about 5 minutes on each side, and set aside. In a separate nonstick skillet, heat an additional 1 teaspoon olive oil over medium-low heat and fry the eggs on one side only until the yolks are runny but the whites are firm, 2 to 4 minutes each.
- To assemble the dish, divide the cooked rice into 4 large bowls, top with the spinach mixture, a few pieces of meat and the cucumber mixture.
- Place 1 egg on top of each portion. Drizzle each bowl with 1 teaspoon of sesame oil, a pinch of sesame seeds and a small amount of gochujang paste, if desired.
