Bibimbab

🛒 Ingredients

• 2 bowls of warm white rice or brown rice
• 100 grams of fresh bean sprouts (cut off the ends)
• 1 small bunch of fresh spinach
• 1 medium sized carrot (sliced into thin matchsticks)
• 1/2 zucchini or cucumber (sliced into thin matchsticks)
• 100 grams of Shiitake mushrooms or oyster mushrooms (thinly sliced)
• Sufficient sesame oil and salt (for sautéing vegetables)
• 1 teaspoon toasted sesame seeds (for final sprinkling)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup or granulated sugar
• 1 teaspoon soy sauce
• 1 teaspoon warm water (to thin the sauce)

👩‍🍳 Instructions

1. 1

   Prepare the boiled vegetables (bean sprouts and spinach); blanch the bean sprouts in boiling water for 1-2 minutes until wilted but still crisp. Remove, drain, then mix with 1/2 teaspoon sesame oil and a pinch of salt. Set aside.

2. 2

   In the same pan, boil the spinach for 30 seconds until wilted. Remove from heat, rinse, and squeeze dry, then roughly chop. Mix with a little sesame oil and salt. Set aside.

3. 3

   Sauté the hard vegetables and mushrooms; heat the oil in a pan. Sauté the carrots with a pinch of salt for 2 minutes, until slightly softened. Remove and set aside.

4. 4

   Sauté the zucchini with a pinch of salt for 1-2 minutes until wilted. Remove and set aside.

5. 5

   , sauté the sliced mushrooms with a little soy sauce and sesame oil until golden brown. Remove and set aside. (Note: sauté the vegetables separately one by one so that the colors don't mix)

6. 6

   Make the bibimbap sauce: In a small bowl, combine the gochujang paste, sesame oil, maple syrup/sugar, soy sauce, and a little warm water. Stir well until you have a smooth, thick sauce.

7. 7

   Serve and arrange the bibimbap; -prepare a serving bowl (or a warm stone bowl if you have one). Place warm rice in the bottom of the bowl.

8. 8

   - Arrange vegetables (bean sprouts, spinach, carrots, zucchini) and sautéed mushrooms in a circle on top of the rice to create a beautiful rainbow-like color contrast.

9. 9

   - put a full tablespoon of Gochujang sauce in the center of the bowl

10. 10

    - sprinkle with roasted sesame seeds on top

11. 11

    Serve; serve warm, before eating, drizzle a little extra sesame oil on top, then use a spoon and chopsticks to mix the rice, vegetables, and sauce evenly Stir until all the rice is coated in the red sauce. Delicious bibimbap is ready to eat!