Bibimbop Recipe

Ingredients for Bibimbop

• Cooked White Rice
• 1 cup thinly sliced mushrooms
• Green Beans
• 2 tablespoons vegetable oil
• Carrot
• Red Bell Pepper
• 1 cup julienned zucchini
• Mung Bean Sprouts
• Scallions
• Nori
• Asian Chili Sauce
• Dark Sesame Oil
• Salt
• Eggs

How to Make Bibimbop

1. Cook the rice according to package directions. Fluff with a fork and set aside.
2. If using pork, thinly slice 6 ounces of pork and saute in 1 tablespoon of sesame oil until browned and cooked through. Set aside.
3. In a large bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon gochujang (Korean chili paste), 1 tablespoon brown sugar, 1 teaspoon sesame oil, and 1/2 teaspoon garlic powder.
4. Prepare the vegetables: thinly slice 1 cup carrots, julienne 1 cup zucchini, thinly slice 1 cup mushrooms, and chop 1/2 cup spinach. You can add other vegetables like bell peppers or bean sprouts.
5. In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the carrots, zucchini, and mushrooms; stir-fry for 3-5 minutes until slightly tender-crisp.
6. Add the spinach and stir-fry for another minute until wilted.
7. Pour the soy sauce mixture over the vegetables and stir to combine. Cook for 1-2 minutes until the sauce thickens slightly.
8. If using, add the cooked pork to the vegetables and stir to combine.
9. To assemble the Bibimbop, divide the cooked rice among bowls. Top with the vegetable and pork mixture.
10. Garnish with a fried egg (optional), a sprinkle of sesame seeds, and a drizzle of gochujang (optional).