Bibimbap (Korean Rice Bowl)

Name: Bibimbap (Korean Rice Bowl)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Korean
Ingredients: 200g fresh bean sprouts; 200g fresh spinach; 2 medium carrots, thinly sliced; 1 tsp of Gewürzhaus Himalayan Pink Salt; 4 large free-range eggs; 4 cups cooked white rice (or brown rice if you prefer); 2 tsp Gewürzhaus Sesame Seeds (Golden), toasted; 2 tsp Gochujang paste; 2 tsp sesame oil; 2 tsp soy sauce; 1 garlic clove, minced; 1/4 cup of spring onion, chopped; 1 tsp Gewürzhaus Korean Gochugaru Blend

Easy

30mins

Bibimbap (Korean Rice Bowl)

Rated 3.7 stars by 7 users

Cuisine

Korean

Servings

Prep Time

60 minutes

Cook Time

30 minutes

Meaning mixed rice, Bibimbap is a colourful dish consisting of a bowl of rice topped with an array of vegetables, beef, a sunny side up fried egg, and Gochujang (red chili pepper paste). Leave out the meat and egg for a vegan option.

Ingredients

200g fresh bean sprouts
200g fresh spinach
2 medium carrots, thinly sliced
1 tsp of Gewürzhaus Himalayan Pink Salt
4 large free-range eggs
4 cups cooked white rice (or brown rice if you prefer)
2 tsp Gewürzhaus Sesame Seeds (Golden), toasted
2 tsp Gochujang paste

Seasoning Sauce

2 tsp sesame oil
2 tsp soy sauce
1 garlic clove, minced
1/4 cup of spring onion, chopped
1 tsp Gewürzhaus Korean Gochugaru Blend

Directions

Mix the seasoning sauce ingredients in a small bowl and set aside.
Trim the spinach roots (if any), blanch the spinach briefly in salted boiling water until wilted and bright green, about 1 minute. Rinse under cold water, drain and squeeze out excess water. Add half of the dressing and 1/2 tsp of sesame seeds, mix well and set aside to marinate.
Blanch the bean sprouts in salted boiling water until they are softened but still have a bit of crunch, about 2 minutes. Squeeze out the excess water, add the remaining dressing and spring onions, mix well and set aside.
Sauté sliced carrots in a lightly oiled pan over medium heat for 2 minutes until softened. Season with 1/4 tsp of salt.
Make Korean BBQ Beef.
Pan fry eggs on a large pan until sides are crispy but yolks remain runny.
Divide cooked rice into 4 large serving bowls, top with spinach, bean sprouts, carrots, BBQ beef and 1 fried egg each.
Drizzle each bowl with 1 teaspoon of sesame oil, sprinkle of sesame seeds and add a spoonful of Gochujang.
Optional: add Kimchi and/or Spicy Cucumber Salad.
Use a spoon to break the fried egg yolk, stir the bowl until all ingredients are mixed together and enjoy!

Comments

The Canberra shop is fantastic and the staff excellent very knowledgeable
about all spices My daughter purchased the Korean spice today and I’m looking forward to
cooking with it
Thanks
Ros