"The classic rice bowl is known and revered around the world. Conventionally, it is often prepared with side dishes from previous meals, but it is also easy to put together with fresh ingredients. Garnished with the signature fried egg and some spicy chili paste, the bibimbap is ready to be enjoyed."
Nutritional values per serving
Cal
Protein
Fat
Carb
2 servings
| 200 g | Glutinous rice |
| 200 ml | Water |
| ¼ tsp | Salt |
| 300 g | Spinach |
| 2 | Carrots |
| 200 g | Shiitake mushrooms (rehydrated) |
| 10 g | Coriander |
| 55 ml | Sesame oil |
| 300 g | Ground beef |
| 200 g | Bean sprouts |
| 2 | Eggs |
| Soy sauce to taste | |
| Coriander for garnish | |
| Vegetable oil for frying | |
| Sauce | |
| 2 cloves | Garlic |
| 1 tsp | Brown sugar |
| 2 tbsp | Chili paste |
| 100 ml | Apple juice |
| 2 tbsp | Sesame seeds |
Step 1/4
Place rice, water and salt in a small saucepan and let swell for about 30 minutes. Bring to a boil, turn down to low heat and cover with a lid. Simmer for about 10 - 12 minutes until water is absorbed. Meanwhile, rehydrate shiitake mushrooms and then finely slice with the cilantro. Cut the spinach into bite-sized pieces. Chop garlic and cut carrot into thin strips.
Step 2/4
For the sauce, add chili paste, apple juice, brown sugar, minced garlic and most of the sesame oil to another small saucepan and bring to a boil, stirring occasionally. Cook over high heat for about 3 - 5 minutes, until the sauce has thickened. Remove from heat and stir in the sesame seeds.
Step 3/4
Add remaining sesame oil to a large skillet. Add beef and sauté over medium heat until browned. Set aside. Sauté bean sprouts, shiitake mushrooms, spinach, and carrots, a little at a time, about 1 - 2 minutes each. Deglaze each ingredient with a little soy sauce before setting aside and cooking the next. Sauté rice and place in serving bowls.
Step 4/4
Fry eggs over medium heat for about 2 - 3 min until egg whites are firm and yolks are runny. In the meantime, layer vegetables and meat on top of rice. Drizzle some of the sauce over the bibimbap and top each bowl with a fried egg. Garnish with cilantro. Serve with the remaining sauce and some kimchi, if desired.
