Sumptuous Korean Bibimbap Bowl: A Mouthwatering Sensory Experience
This recipe for Sumptuous Korean Bibimbap Bowl is a gourmet twist on the classic dish, offering a mouthwatering sensory experience and perfect for an advanced home chef. With fresh ingredients and vibrant colors, this lunch recipe will impress guests and elevate your standard diet.
Allergens
Eggs, Soy
Ingredients
- 2 cups cooked short
- grain white rice
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 cup sautéed spinach
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup toasted sesame seeds
- 1/4 cup cooked and sliced mushrooms
- 1/4 cup julienned zucchini
- 1/4 cup soy sauce
- 1/4 cup sunflower oil
- 1/4 cup roasted seaweed
- 2 large eggs
- 1 tbsp sugar
- Salt and pepper to taste
Instructions
- Prepare the rice according to package instructions, then set aside to cool.
- In a small bowl, whisk together gochujang, soy sauce, sugar, salt, and pepper to create the spicy sauce. Set aside.
- Heat 2 tbsp of sunflower oil in a large pan over medium heat. Add the julienned carrots, cucumber, and zucchini. Cook for 5 minutes until slightly softened. Remove from pan and set aside.
- In the same pan, add another 1 tbsp of sunflower oil and sauté the spinach for 2 minutes. Season with salt and pepper, then remove from pan and set aside.
- Fry an egg per person to desired doneness in a non stick skillet with a little bit of sunflower oil. Set aside.
- To plate, place a portion of cooked rice in the center of a bowl, surround it with the sautéed vegetables, and drizzle with the prepared spicy sauce. Top with the fried egg, toasted sesame seeds, and a few pieces of roasted seaweed.
Chef’s Insight
The combination of textures and flavors in this bibimbap creates a truly memorable dining experience.
Notes
Adjust seasoning as needed to suit your taste preferences.