Bibimbap (Korean Mixed Rice Bowl)

Bibimbap is a Korean rice dish topped with an assortment of vegetables and other ingredients. There are many variations based on taste and this particular recipe is vegetarian. For meat lovers, thinly sliced stir fried beef is a popular addition. I topped my rice with spinach, shiitake mushrooms, carrots, cucumber, and a fried egg. Other options include beansprouts, zucchini, daikon, tofu, gosari (bracken fern), or lettuce.

This looks like a lot of ingredients and work, but it actually comes together quickly. I prepped all the vegetables before starting to cook. I also love Dolsot Bibimbap- the bibimbap ingredients are added to a hot, seasoned stone bowl (dolsot). This creates a crispy layer of rice on the bottom.

Bibimbap (Korean Mixed Rice Bowl)
Adapted from Quick and Easy Korean Cooking (Gourmet Cook Book Club Selection)
4-5 servings

Yangnyeom Gochujang (Seasoned Chile Paste):
4 tablespoons gochujang (Korean chile paste)
2 tablespoons Asian sesame oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon sugar or mool yut (Korean malt syrup)
1 green onion, chopped
Spinach:
8 ounces spinach, stems removed
1 tablespoon Asian sesame oil
1 clove garlic, minced
1/2 teaspoon salt
Mushrooms:
1 tablespoon vegetable oil
1 clove garlic, minced
10 shiitake mushrooms, stems removed and thinly sliced
1/2 teaspoon salt
Carrots:
1 tablespoon vegetable oil
2 medium carrots, peeled and grated
1/2 teaspoon salt
Bowl:
5 cups hot, cooked short grain rice
2 pickling cucumbers, grated
5 teaspoons Asian sesame oil
4-5 fried or raw eggs

To make the yangnyeom gochujang: In a small bowl, mix together gochujang, sesame oil, soy sauce, garlic, sesame seeds, sugar, and green onion.

To cook the spinach: In a large pot, add water until 1/4 inch deep. Bring to a boil and add the spinach. Cover and cook just until wilted, about 2 minutes. Drain and rinse with cold water. Squeeze out any excess water and transfer to a medium bowl. Toss with the sesame oil, garlic, and salt.

To cook the mushrooms: In a medium skillet, drizzle vegetable oil over medium high heat. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the mushrooms. Cook until tender and beginning to brown. Remove to a small bowl and toss with salt.

To cook the carrots: Place the skillet back over medium high heat and drizzle with oil. Cook the carrots until tender. Remove to a medium bowl and toss with salt.

Divide the cooked rice among individual bowls. Place the cooked vegetables and grated cucumber over the rice. Top with egg and season with 1 teaspoon sesame oil over each bowl and yangnyeom gochujang to taste.