A South Korean national treasure your family is sure to love!
Course Main Dish
Cuisine South Korean
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 1
Calories 483kcal
Author International Cuisine
Ingredients
seasoned Bean sproutssee banchan recipe
Seasoned spinachsee banchan recipe
Sauteed shitake mushroomssee banchan recipe
Sauteed carrotssee banchan recipe
sauteed zucchinisee banchan recipe
Steamed rice 1 cup cooked rice per serving
1egg cooked to your preference per serving
Korean seasoned seaweed shredded to garnish
For the bibimbap sauce:
2Tablespoonsgochujangfermented red pepper paste
1Tablespoonsesame oil
1Tablespoonsugar
1Tablespoonwater
1teaspoonmirinrice vinegar
1teaspoongarlicminced
Instructions
preheat the seasoned stone bowl (you season the bowl with sesame oil) on the stove make sure that it gets nice and hot to accomplish the crusty sizzling rice. Put the cooked rice in the seasoned bowl on low heat for 15-20 minutes or until the bottom turns golden brown. If you are not using a stone or ceramic bowl skip this step and put your cooked rice in a bowl.
Mix together the ingredients for the bibimbap sauce set aside
Make all the vegetable dishes (see banchan recipe)
Place the vegetables on top of the rice alternating colors for a beautiful presentation- If you are using leftovers just reheat them so they are warm.
Fry the egg to your preference and season with salt and pepper
Put some sauce down over the rice and place the egg on top
Garnish with shredded seaweed and sesame seeds if desired
You can serve with extra red chili paste gochujang and some sesame oil on the side.