Recipe: Bibimbap 🔗

Ingredients 🔗

• 2 cups cooked, short-grain rice
• 2 tablespoons sesame oil, divided
• 1/2 cup diced carrots
• 1/2 cup sliced mushrooms
• 1/2 cup diced zucchini
• 1/2 cup bean sprouts
• 2 eggs, lightly beaten
• Salt and pepper, to taste
• 3 tablespoons Gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 teaspoons honey or sugar

Directions 🔗

Step 1 🔗

Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add carrots and mushrooms to the skillet and cook until tender. Transfer vegetables to a bowl and set aside.

Step 2 🔗

In the same skillet, heat remaining tablespoon of sesame oil over medium heat. Add zucchini and bean sprouts and cook for 3 minutes or until tender. Return vegetables from the bowl to the skillet and mix together. Make two wells in the vegetable mixture for the eggs; pour eggs into wells and scramble lightly with a wooden spoon until cooked through. Season with salt and pepper; remove from heat.

Step 3 🔗

In a separate bowl, whisk together Gochujang, garlic, soy sauce, and honey or sugar until combined; set aside.

Step 4 🔗

Place cooked rice in a large serving bowl; top with vegetable mixture and drizzle with Gochujang sauce. Mix all ingredients together until combined before serving warm.

Preparation, cooking time and yield 🔗

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 4 servings