Bibimbap is a dish that is nearly synonymous with Korean cuisine. Sure, bibimbap has a lot of flavors that work harmonious with each other, but that's not even the best part. The best part about bibimbap is that each bowl is personal and unique to you. There are tons of ways to mix and match your toppings and ingredients and in the end, it'll still be a solid bibimbap for you to enjoy.
In Korean, bibimbap is literally translated to "mixed rice"; bibim (mixed) and bap (rice). As long as you have your prepared ingredients, your gochujang and sesame oil, you are already 80% done! But for our recipe, we chose the ingredients that are traditionally known to be in a bibimbap, as they balance and compliment each other for the ultimate flavor.
How to Make Bibimbap
Ingredients (serves 2)
2 Cups cooked rice
6 Ounces soybean sprouts, washed and drained
5 Ounces of spinach blanched and washed with the excess water squeezed out by hand
Put the soybean sprouts in a pot and add 4 cups water and 2 or 3 tsp salt. Cover and cook for 20 minutes over medium-high heat. Take out the sprouts with tongs and put them into a bowl.
In a bowl, mix the sprouts with ½ tsp salt, 1 tsp minced garlic, and 2 tsp of sesame oil.
Blanch the spinach in hot water, then mix with 1 tsp garlic, 1 tsp sesame oil, ½ tsp salt, and 1 tsp sesame seeds.
Cut the carrot, zucchini, and shiitake mushrooms into matchstick-size slices.
Heat up a pan. Add a few drops of cooking oil and sauté the carrots, zucchini, and shiitake mushrooms, all separately, with 1 tsp minced garlic, a drop of sesame oil for 1 minute until slightly softened.
Cut the beef into matchsticks, stir fry beef with 1 tbsp minced garlic, 1 tbsp soy sauce, 2 tsp vegetable oil.
In a bowl
Place the rice in the center of the bowl and arrange the prepared ingredients over the rice. Top with a fried egg and gochujang.
Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.
Serve right away with more Jookjangyeon Gochujang on the side.