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Easy Korean Bibimbap: The Colorful Mixed Rice Bowl

 Bring the vibrant colors and flavors of Korea to your kitchen with this easy Bibimbap recipe! This iconic "mixed rice" bowl is a feast for both the eyes and the palate, featuring an array of seasoned vegetables, protein, and the essential gochujang sauce over warm rice. The best part? You can customize it with whatever vegetables you have on hand!

Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 2

Ingredients:

For the Bowl:

  • 2 cups cooked short-grain rice

  • 200g beef (or tofu for vegetarians), thinly sliced

  • 1 carrot, julienned

  • 1 zucchini, julienned

  • 2 cups spinach

  • 100g bean sprouts

    • 2 eggs

    • 2 tbsp sesame oil

    • Salt to taste

    For the Sauce:

    • 2 tbsp gochujang (Korean chili paste)

    • 1 tbsp soy sauce

    • 1 tbsp sesame oil

    • 1 tsp sugar

    • 1 tsp toasted sesame seeds

    • 1 garlic clove, minced

    Instructions:

    1. Prepare Vegetables: Sauté each vegetable separately in a bit of sesame oil until tender but still crisp. Season lightly with salt.

    2. Cook Protein: Sauté beef or tofu until cooked through, season with 1 tbsp soy sauce.

    3. Make Sauce: Whisk together all sauce ingredients until smooth.

    4. Fry Eggs: Pan-fry eggs sunny-side up with runny yolks.

    5. Assemble: Divide rice between bowls. Arrange vegetables and protein in sections around the rice, creating a colorful pattern.

    6. Serve: Top with fried egg and drizzle with sauce. Mix thoroughly before eating!

      7. 💡 Pro-Tip: Use a stone bowl (dolsot) for authentic crispy rice at the bottom! The key to perfect bibimbap is keeping each component separate until serving.




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