Delectable Korean Bibimbap Bowl: A Perfect Meld of Flavors and Textures for Your Lunch

Allergens

Soy, Wheat (Gluten)

Ingredients

• 2 cups cooked short
• grain white rice (preferably steamed)
• 1 cup julienned carrots
• 1 cup sliced cucumber
• 1 cup shiitake mushrooms, sliced and sautéed
• 1 cup spinach, blanched
• 1 cup beef, thinly sliced and cooked (or tofu for vegetarian)
• 2 tablespoons gochujang (Korean red chili pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• Salt and pepper, to taste
• 1 tablespoon sesame seeds, for garnish
• 1 green onion, thinly sliced, for garnish

Instructions

1. Prepare the ingredients by cooking the rice, blanching the spinach, sautéing the mushrooms, and thinly slicing the beef or tofu. Set aside.
2. In a small bowl, combine gochujang, soy sauce, sesame oil, sugar, garlic, and ginger. Mix well and set aside.
3. Divide the cooked rice evenly among 6 bowls. Arrange the julienned carrots, sliced cucumber, sautéed shiitake mushrooms, blanched spinach, and beef or tofu on top of the rice in each bowl.
4. Drizzle the gochujang sauce over the vegetables and protein. Season with salt and pepper, if needed.
5. Garnish with sesame seeds and green onions before serving.

Chef’s Insight

The key to a perfect Bibimbap is balancing the flavors and textures. Feel free to adjust the sauce to your preference or add more vegetables.

Notes

Feel free to experiment with different proteins or vegetables to suit your taste preferences.