Bibimbap is a traditional Korean rice dish typically served in a bowl with meat, various vegetables, condiments, and a fried egg. What makes this a Korean rice dish and not just another grain bowl is the gochujang, a spicy Korean red pepper paste. Use it sparingly, as it can easily overpower your bowl. Not only are these bowls super flavorful, they are also an excellent way to get in lots of colors from the rainbow! Are you a practitioner? Check out our all-in-one system to grow your business.
1large gray or yellow squashhalved lengthwise, cut into ½”-thick pieces
½poundoyster mushroomstorn into bite-size pieces
2tablespoonsbutter
4eggs
¼teaspoonfreshly ground black pepper
½poundEuropean radishesthinly sliced
1cuppacked radish sprouts
2tablespoonstoasted sesame seeds
4tablespoonsgochujangKorean red pepper paste, or to taste
Instructions
Directions
For the pickled carrots:
In a large bowl, whisk together water, sugar and salt until dissolved. Whisk in vinegar.
Mix in carrots and let stand at room temperature for 30 minutes, or refrigerate overnight.
For the bowl:
In a strainer, rinse rice under cold water until water runs clear.
Transfer rice to a medium saucepot, and add 2 cups water and 1/2 teaspoon salt. Bring to a boil, turn heat down to low, partially cover with a lid, and cook until rice is tender, about 35 minutes.
In a large skillet, heat neutral oil and toasted sesame oil over medium-low heat. Add garlic and cook until fragrant, about 1 minute. Add squash and mushrooms, and cook until softened, about 5 minutes.
Heat a separate, non-stick skillet over medium-low heat and add butter. When butter is melted, gently break eggs into the skillet and season with pepper and remaining ¼ teaspoon salt (if using a small skillet, cook 1 egg at a time)
Cook until whites are completely set, 3-4 minutes.
To serve, divide rice among 4 bowls, and top with sautéed vegetables, pickled carrots, radishes and sprouts – placed side by side. Top with fried eggs. Sprinkle with sesame seeds and season with gochujang.