Bibimbap is a traditional Korean rice dish made by mixing various seasoned vegetables and meat together. Normally, the veggies are finely julienned, and seasoned with the perfect balance of sugar and salt. The fermented cabbage (kimchi) or radish is served as a side dish or additional topping.
This dish is light but extremely filling. It’s one of my favourite Korean mains, and I love serving this in a hotpot, where the rice can crisp up from the bottom before serving. Pair this up with the traditional Gojuchang sauce, and you are set for something delicious!
Serves 4 | 30 minutes |
- 2-3 cups of fresh spinach
- 2 cups of fresh bean sprouts
- 1 medium carrot, sliced in strips
- 1 cup of hard tofu
- 2 tbsp of spring onion
- 2 cage free/free range eggs
- 2 cups of cooked rice
- 1 tbsp pure black sesame oil
- 1 tsp powdered brown sugar
- 1/2 tsp of sushi seasoning / rice vinegar
- Heat up a stone pot and leave it on medium heat for 5-7 mins
- In another pot, place water and bring it to boil.
- Place the spinach in the boiling pot of water, and remove after 3 minutes (until the spinach is soft) by picking the spinach out of the boiling water with easy grip tongs and placing it in a sieve to drain.
- After all the water has been drained from the spinach, place in a bowl with the vegetable mixture. Mix thoroughly.
- Use the same process for the tofu, carrots and bean sprouts. The carrots may need a bit more time, about 5-7 minutes.
- Now that the stone pot is completely heated, add the cooked rice in the pot and flatten it out, making it even all around. Don’t be intimidated by the cracking, that’s what you want! Let it sit for 5-7 mins.
- Once the rice is in the pot, crack one egg and gently place on one side of the rice. Do the same with the other egg. Let it sit there to cook.
- Now add the other vegetables around the egg, and once complete – let it all sit for another 5 mins to sizzle up.
- Serve with thick Korean Chilli Paste! and garnish with garlic and spring onion!
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