Korean Bibimbap 

Ingredients:

Rice bowl:

• 2 cups cooked short-grain rice (warm)
• 1 small carrot, julienned
• 1 small zucchini, julienned
• 1 cup spinach, blanched and squeezed dry
• 1 cup bean sprouts, blanched
• 5-6 shiitake mushrooms, sliced
• 1/2 cup kimchi, chopped (optional)
• 1/2 teaspoon sesame oil (for each vegetable)
• 1/2 teaspoon soy sauce (for each vegetable)
• 1 teaspoon sesame seeds (for garnish)
• 2 fried eggs (or as many servings as needed)

Protein (Optional):

• 200g chicken, thinly sliced
• 1 tablespoon soy sauce
• 1/2 tablespoon sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon minced garlic

Bibimbap Sauce:

• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 1 clove garlic, minced
• 1 tablespoon water (to thin, if needed)

Method:

• Sauté each vegetable separately with sesame oil and a little soy sauce. Set aside.
• Marinate chicken with soy sauce, sesame oil, sugar, and garlic for 10 minutes.
• Sauté in a pan over medium heat until fully cooked.
• Mix all sauce ingredients in a bowl until well combined. Adjust the spice and sweetness as needed.
• To assemble the bibimbap, place warm rice in a bowl.
• Arrange the vegetables and protein neatly on top.
• Add a fried egg in the centre.
• Sprinkle with sesame seeds.
• Drizzle the bibimbap sauce over the bowl.
• Mix everything together before eating for the best flavours.

Recipe by: Heema Arya