Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup kimchi, chopped
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup bean sprouts
- 4 shiitake mushrooms, sliced
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the mushrooms and cook until they start to release their liquid, about 3-4 minutes.
3. Add the carrot and zucchini and cook until they are tender, about 5-6 minutes.
4. Add the bean sprouts and cook for another 2-3 minutes.
5. Add the soy sauce and sesame oil and stir to combine.
6. Add the chopped kimchi and stir to combine.
7. In a separate skillet, fry the eggs over easy.
8. To assemble the bibimbap, divide the rice among 2 bowls. Top with the vegetable mixture and the fried eggs.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 2 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 60g
- Protein: 14g
Substitutions for ingredients:
- Instead of white rice, you can use brown rice or quinoa.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of shiitake mushrooms, you can use any type of mushroom.
Variations:
- Add sliced beef, chicken, or tofu for extra protein.
- Top with a drizzle of gochujang sauce for extra spice.
Tips and tricks:
- Make sure to cook the vegetables separately to ensure they are all cooked evenly.
- Use a non-stick skillet to prevent the eggs from sticking.
- You can make the vegetable mixture ahead of time and reheat it when ready to serve.
Storage instructions:
- Store any leftover bibimbap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bibimbap in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the bibimbap in a traditional Korean stone bowl for an authentic presentation.
Garnishes:
- Top with sliced green onions and sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of Korean-style pickled vegetables or a small bowl of miso soup.
Suggested side dishes:
- Korean-style pickled vegetables
- Miso soup
- Steamed edamame
Troubleshooting advice:
- If the vegetables are too dry, add a splash of water or vegetable broth to the skillet.
Food safety advice:
- Make sure to cook the eggs until the whites are set and the yolks are still runny.
Food history:
- Bibimbap is a popular Korean dish that translates to "mixed rice." It is typically served with a variety of vegetables, meat, and a fried egg on top.
Flavor profiles:
- The bibimbap has a spicy and tangy flavor from the kimchi and soy sauce, balanced by the nutty flavor of sesame oil.
Serving suggestions:
- Serve the bibimbap hot and mix all the ingredients together before eating for the best flavor.
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Region: Korean