🥢 Bibimbap (Korean Mixed Rice)

🛒 Ingredients

For the Rice

• 2 cups cooked short-grain rice (warm, sticky Korean-style rice works best)

For the Vegetables & Toppings:

1. 1 small zucchini (julienned, lightly stir-fried with a pinch of salt)
2. 1 medium carrot (julienned, stir-fried or blanched)
3. 1 cup spinach (blanched, squeezed, and seasoned with a little sesame oil + salt)
4. 1 cup bean sprouts (blanched, seasoned with sesame oil + salt)
5. 4-5 shiitake mushrooms (sliced and sautéed with soy sauce)
6. 1 fried egg (sunny side up, one per serving)
7. Sesame seeds (for garnish)

For the Protein (optional)

• 200 g beef (thinly sliced, marinated with soy sauce, garlic, sesame oil, and sugar) — can substitute chicken, tofu, or omit for vegetarian.

For the Bibimbap Sauce

1. 3 tbsp gochujang (Korean red chili paste)
2. 1 tbsp sesame oil
3. 1 tbsp sugar (or honey)
4. 1 tbsp water
5. 1 tsp rice vinegar
6. 1 tsp minced garlic

👩‍🍳 Instructions

• Prepare the rice and keep it warm.
• Stir-fry or blanch each vegetable separately with a little seasoning (salt, sesame oil, or soy sauce as needed). Set aside.
• If using beef (or chicken/tofu), marinate with soy sauce, garlic, sesame oil, and sugar, then stir-fry until cooked.
• Mix all sauce ingredients in a small bowl and set aside.
• In a bowl, add a portion of rice at the bottom. Arrange vegetables, protein, and fried egg beautifully on top.
• Sprinkle sesame seeds for garnish.
• Before eating, add bibimbap sauce, mix everything thoroughly, and enjoy! 😋