Description
A rainbow of vegetables top rice cooked with sesame oil. Toss the Korean dish with spicy gochujang and top with tofu, meats, or an egg.
Ingredients
Units
Scale
- 4 cups (740 g) cooked short-grain brown (or white) rice (short-grain gives the best texture here )
- 1/2 lb (225 g) shiitake mushrooms, stems removed and julienned
- 2 medium or 3 small carrots, peeled and julienned (see pic below on how to julienne carrots)
- 1 small zucchini, julienned
- 1/4 lb (115 g) (about 1 cup) bean sprouts
- 3/4 cup (110 g) shelled frozen edamame, thawed
- 5 oz (150 g) fresh baby spinach
- 1 garlic clove, minced
- 1 egg
- vegetable oil or other neutral oil, divided
- 3-4 tbsp (45-60 ml) sesame oil, divided
- 1-inch x 6-inch strip of nori, toasted and cut into 1/8-inch strips, optional for garnish
- 2 tsp toasted sesame seeds, optional for garnish
- gojuchang paste or other hot sauce, optional for serving
Instructions
- Using one pan, cook the vegetables in stages. Heat 2 tsp neutral oil in pan over medium-high heat. Add mushrooms, a sprinkle of salt, and sauté until cooked, about 4-5 minutes. Remove from heat, drizzle with 1 tsp sesame oil, and set aside.
- Add another tsp of neutral oil to pan, add the carrots, a sprinkle of salt, and sauté until crisp-tender, about 3-4 minutes. Set aside.
- Add 1 tsp of neutral oil to pan, add zucchini and cook until crisp-tender, about 3-4 minutes. Set aside. Repeat with bean sprouts, adding 1 tsp of neutral oil to the pan and cooking until just wilted and some of water has been released, about 3-4 minutes. Remove from heat and set aside.
- Add 1 tsp neutral oil to the pan, add the minced garlic clove, the fresh spinach, and a sprinkling of salt. Cook, stirring occasionally until spinach wilts. Remove from heat, pressing any extra water from the spinach, and toss the cooked spinach in a bowl with 1 1/2 tsp of sesame oil.
- Assemble the bibimbap. Brush a cast-iron skillet (10 inches or larger) with 1 tbsp of sesame oil. Add the cooked rice in an even layer. Create piles of vegetables atop the rice. Drizzle 1 1/2 tbsp of sesame oil along the inner rim of the skillet. Heat the skillet over medium-high heat and allow to cook for 7-10 minutes or until you hear the rice start to crackle and crisp. It will smell a little toasty, too. You can always take a peak at the rice to check for crispiness, knowing that the center will be a tad toastier than the edges usually and there will be some residual cooking even when you remove the pan from the heat. Remove the skillet from the heat.
- Add a fried egg or two or three or four. Sprinkle with nori pieces and toasted sesame seeds, and if desired, add gojuchang paste. Admire the rainbow of vegetables, then give it a good mix and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 420