Colorful Korean Rice Bowl
Experience the vibrant flavors of bibimbap, a traditional Korean dish brimming with fresh vegetables, succulent beef, and a perfectly fried egg atop a bed of warm rice. Each bite is a delightful blend of textures and tastes, enhanced by a spicy gochujang sauce that elevates this comforting meal. Perfect for a family dinner or meal prep, bibimbap is a feast for the eyes and palate.
ingredients
- 2 cups cooked jasmine rice
- 1 cup thinly sliced cucumber
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup spinach, blanched
- 1 cup shiitake mushrooms, sliced
- 1 lb ground beef
- 4 eggs
- 4 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Sesame seeds for garnish
- Optional: sliced radish or kimchi for serving
steps
- 1.
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced mushrooms and sauté until golden and tender. Set aside.
- 2.
In the same skillet, add another tablespoon of oil and cook the ground beef. Season with soy sauce and sugar, stirring until browned and cooked through. Set aside.
- 3.
In a separate pot, bring water to a boil and blanch the bean sprouts and spinach for 1-2 minutes, then drain and rinse under cold water.
- 4.
In a non-stick skillet, heat a little oil and fry the eggs sunny-side up, keeping the yolks runny.
- 5.
To assemble, place a generous portion of rice at the bottom of each bowl, then artfully arrange the cooked vegetables and beef on top.
- 6.
Add a fried egg on each bowl and drizzle with sesame oil and gochujang according to your spice preference.
- 7.
Garnish with sesame seeds and serve with optional sliced radish or kimchi for an extra kick.
