Simply Home cooking

CLASSIC BIBIMBAP WITH FRIED EGG

 
 

INGREDIENTS

  • 2 cups medium-grain Korean/Japanese rice

  • 1 large cucumber (sliced into thin strips)

  • 1.5 cups bean sprouts (parboiled, excess water squeezed off)

  • 1.5 cups spinach (parboiled, excess water squeezed off)

  • 2 carrots (cut into thin, even strips)

  • 4 shiitake mushrooms (rehydrated if dried and then sliced)

  • 1 zucchini (sliced into thin strips)

  • 225g cooked chicken meat

  • Fried egg as a topping

  • 2 tablespoons sesame oil

 

DIRECTIONS

  • Cook rice in a rice cooker.

  • Give the cucumber strips a saltwater bath for 20 minutes and then drain.

  • Season spinach with 2 teaspoon sesame oil, 1 teaspoon salt, and a dash of sesame seeds.

  • Season bean sprouts with 2 teaspoon sesame oil, 1 teaspoon salt, and a dash of sesame seeds.

  • Sauté the carrots with a dash of salt.

  • Sauté the mushrooms with a dash of salt.

  • Sauté the zucchini with a dash of salt.

  • Place the cooked rice in large bowl and arrange vegetables on top.

  • Fried egg and chicken can be placed in the centre.

  • Serve each helping with small bowls of red pepper paste (gochujang) and sesame oil.

  • To eat, add a small amount of oil and desired amount of red pepper paste to your bowl and mix everything together with a spoon.

  • Tips: You may follow this method (goo.gl/yxXqnF) to make fried eggs.

  • ~ enjoy ~