COPPER🇰🇵 North Korea
Bibimbap recipe
A vibrant and delicious Korean rice bowl delight!
Ingredients
- 600 g cooked rice
- 200 g spinach
- 150 g carrot
- 150 g shiitake mushrooms
- 150 g bean sprouts
- 4 eggs
- 4 tbsp sesame oil
- 4 tbsp gochujang
- 2 tbsp soy sauce
- 1 tsp salt
How to make Bibimbap
- Prepare 600 g of cooked rice according to package instructions, then set aside.
- Blanch 200 g of spinach in boiling water for 2-3 minutes, then drain well.
- Blanch 150 g of julienned carrots in boiling water for 2-3 minutes, then drain well.
- Blanch 150 g of bean sprouts in boiling water for 2-3 minutes, then drain well.
- In a pan, heat 4 tbsp of sesame oil over medium heat.
- Sauté 150 g of sliced shiitake mushrooms in the pan until tender, about 5 minutes.
- In a separate pan, fry 1 egg sunny-side up in a bit of oil over medium heat, until the whites are set.
- In bowls, layer 600 g of rice topped with the blanched vegetables and the fried egg on top.
- Drizzle 2 tbsp of gochujang and 1 tbsp of soy sauce over the assembled bowls before serving.
What is Bibimbap?
Bibimbap is a traditional dish from North Korea. It takes about 45 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
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