Bibimbap
Rice bowl with crisp vegetables, gochujang, and a fried egg.
- Total
- 35 min
- Active
- 35 min
- Serves
- 2
- Cuisine
- korean
Servings2
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Ingredients
Steps
Blanch the spinach and bean sprouts separately, then season each with a pinch of salt and a few drops of sesame oil.
Sauté the carrot and mushrooms separately with a little oil until tender, seasoning lightly.
Fry the eggs sunny-side up in a hot pan so the whites set but the yolks stay runny.
Divide the rice into bowls, arrange the vegetables in sections, and top each with an egg.
Serve with gochujang on the side; diners mix everything together before eating.