- Bibimbap

Bibimbap combines the spiciness of red pepper paste with steamed rice and vegetables, which creates a pleasant harmony. Although making the steamed rice takes time, preparing the vegetables in this dish is fairly easy.

[Ingredients]

Rice 800g, bean sprouts 200g, spinach 100g, Chinese bellflower 80g, 3 shiitake
mushrooms, hard salt, 1/3 carrot, 3 tablespoons sesame oil, 2 teaspoons minced garlic, salt, 2 tablespoons vegetable oil, 3 tablespoons of gochujang (“red pepper paste”), 4 eggs

[Directions]

1 Wash the rice three times to remove the starch and place it in a thick pot with three cups of water.

2 Boil over high heat for about 15 minutes and then reduce the heat and boil for five more minutes. Do not open the lid until the rice is fully cooked.

3 Parboil the bean sprouts and then season them with sesame oil, salt and minced garlic.

4 Boil the spinach quickly in boiling water and then rinse it in cold water. Squeeze the excess water and then season them with sesame oil and salt.

5 Grease the pan with sesame oil and place the Chinese bellflowers on the pan. Parch them with sesame oil, minced garlic and salt.

6 Cut the shiitake mushrooms into thin slices, and then parch them in a pan.

7 Dice the carrot into small, thin strips about 4-5cm long, and then pan-fry them.

8 Fry the eggs, and make sure the yolk does not break.

9 Place the rice in a big bowl, and then add the vegetables, followed by the gochujang. Finish by placing the egg on top of the rice and vegetables.