Vibrant and Healthy Bibimbap
A Nutritious Bibimbap Packed with Colorful Vegetables
Bibimbap, a globally loved Korean dish that captivates palates worldwide! It’s a feast for the eyes as much as it is for your taste buds and nutrition. Let’s create a delicious Bibimbap brimming with a generous variety of fresh vegetables.
Bibimbap Ingredients- Mushrooms (any variety) 1 package
- 1 Carrot
- 3 handfuls Spinach (approx. 150g)
- 1/3 Cucumber
- 1/2 Onion
- 1 package Bean Sprouts (approx. 200g)
- 1 Egg
- Avocado oil or cooking oil, as needed
- Pinch of salt
- 1 bowl warm cooked rice
- 1 Tbsp Gochujang (Korean chili paste, adjust to taste)
- 1 Tbsp Sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
First, clean the mushrooms. Heat about 1 tablespoon of avocado oil (or cooking oil) in a frying pan over medium heat and lightly sauté the mushrooms. This process helps to bring out their flavor as their moisture evaporates.
Step 2
Wash the carrot, peel it, and cut it into thin julienne strips. Lightly oil the pan and sauté the carrots, cooking them just enough to retain a slight crispness. Add a tiny pinch of salt to season.
Step 3
Wash the spinach thoroughly under running water and squeeze out excess moisture. Bring a pot of water to a boil with a pinch of salt, and blanch the spinach for 30 seconds to 1 minute. Immediately rinse in cold water, squeeze out all the water, then gently toss with a little minced garlic and sesame oil. Set aside.
Step 4
Wash the cucumber, trim the ends, and cut it into thin julienne strips. We’ll be using it fresh, so make sure to select a crisp cucumber.
Step 5
Peel the onion and slice it thinly into strips. Heat a little oil in the pan and sauté the onion until it becomes translucent and tender. Season lightly to enhance its natural sweetness.
Step 6
Rinse the bean sprouts well. Place them in a pot with clean water and cover with a lid. Boil over high heat for about 5-7 minutes until tender. Drain the bean sprouts, then season them lightly with salt and sesame oil. (Tip: Avoid lifting the lid while cooking bean sprouts to prevent a fishy smell.)
Step 7
Fry the egg to your preference – sunny-side up or fully cooked. A runny yolk adds a wonderful richness to the Bibimbap.
Step 8
Place 1 bowl of warm cooked rice into your serving bowl. The warmth of the rice will help meld the flavors beautifully with the other ingredients.
Step 9
Artfully arrange the prepared vegetables – mushrooms, carrots, spinach, cucumber, onion, and bean sprouts – around the bowl, atop the rice. The vibrant colors are one of Bibimbap’s most appealing features.
Step 10
Place the fried egg in the center. Drizzle with 1 tablespoon of Gochujang and 1 tablespoon of sesame oil. Sprinkle with sesame seeds for garnish. Mix everything together with chopsticks or a spoon and enjoy your delicious, homemade Bibimbap! Take a generous bite and savor the rich flavors.
