1cupspinach, blanched and squeezed out excess water, seasoned
1large carrots
1large cucumber (or zucchini)
1cupmushroom, cooked
1cuprice, cooked
4eggs
Instructions
Rice: Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
Meat: Mix the meat with the meat sauce. Marinate the meat for about 30 minutes while you are working on other ingredients to enhance the flavour. Add some cooking oil into the pan and cook the meat on medium high to high heat. It takes about 5 mins to thoroughly cook it.
Sauce: Mix the Bibimbap sauce in a bowl.
Spinach: Blanch the spinach in salted boiling water only until wilted, 30-40 seconds. Drain quickly and shock in cold water. Squeeze out excess water. Cut into 3-inch lengths. Toss with 1/2 tsp minced garlic, 1 tsp roasted sesame seeds, 1 tbsp sesame oil and salt and pepper to taste.
Carrots: Cut the carrots into matchsticks. Add some cooking oil in the pan. Sauté the carrots for 3 to 5 minutes over medium high to high heat, sprinkling salt and pepper to taste.
Cucumbers: Cut the cucumbers into matchsticks. Add some cooking oil in a pan. Sauté the cucumbers for 3 to 5 minutes over medium high to high heat, sprinkling salt and pepper to taste.
Mushroom: Add some cooking oil in a wok. Sauté the mushroom to 5 minutes over medium high to high heat, sprinkling salt and pepper to taste.
Eggs: Make fried eggs.
Assemble: Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetables and meat over the rice. Drizzle a little sesame oil over. Top with an egg. Serve with Bibimbap sauce.
Mix all the ingredients well in the bowl and enjoy.
Notes
Other common toppings for bibimbap include shiitake mushrooms (slices and sautéed), soy bean sprouts, Gosari (fern brake), Kimchi, bell flower roots (doraji – soaked and sautéed).