Korean Bibimbap
Author: 
Serves: 4
 
Ingredients
  • 4 cups cooked brown rice (can sub any whole grain rice)
  • 1 large bunch of spinach, 10 oz
  • 1.5 tsp sesame oil, divided
  • 1 tsp olive oil, more as needed
  • 1 garlic clove, minced
  • 1 medium zucchini
  • 8 oz mung bean sprouts
  • 8 oz shiitake mushrooms
  • 1 large carrot
  • 2 cups mu saengchae (see separate recipe)
  • 4 eggs
  • Salt and pepper to taste
  • Optional garnishes: green onion, sesame seeds, dried seaweed strips
Jang (sauce)
  • ⅓ cup gochujang
  • 3 tbsp apple cider vinegar
  • 1 tbsp sesame seed oil
  • 1 tsp sesame seeds
Mu Saengchae (quick-pickled radish)
  • 5 oz. Jeju radish (can sub daikon radish)
  • 2 tsp brown rice vinegar (can sub any light vinegar)
  • 1 tsp gochugaru (Korean red chile flakes; can sub crushed red pepper flakes)
  • 1 garlic clove, minced
Instructions
Start the ingredients that take the longest
  1. Make rice according to package directions, on the stove top, or in a rice cooker.
  2. Fill a medium pot about half way full with water and heat until boiling.
Finish your mis en place
  1. While the rice cooks and water boils, wash, dry, and prep all the produce. Note that mushrooms should be wiped clean with a damp paper towel or clean cloth towel, otherwise they absorb too much water.
  2. Peel the radish, and scrub or peel the carrots. For large produce like the radish, a Y-peeler is the ideal tool to use for the job.
  3. Julienne cut the zucchini, carrot, and radish. They don’t have to be textbook perfect julienne cuts. First cut your long veg into approximately 3” pieces. Then slice lengthwise into planks. Then slice each plank into thin matchsticks.
  4. Set zucchini in a paper-towel lined fine mesh strainer. Squeeze and drain excess liquid after 10 minutes.
  5. Cut mushrooms into ¼” slices
  6. Measure out all the other ingredients
Make the Jang & Mu Saengchae
  1. In a small bowl, mix together the Jang ingredients and set aside for at least 10 minutes. Stir occasionally.
  2. In a medium bowl, combine all Mu Saengchae ingredients, tossing gently to combine. You can adjust how much of the chili flakes to use, depending on how spicy you’d like it to be. Disposable thin plastic kitchen gloves make this really simple and mess-free, but clean hands also work great.
Cook the vegetables
  1. Once water is boiling, prepare a large ice bath in a large bowl with ice and water. Blanch carrots in boiling water for 1-3 minutes or until just slightly wilted, then transfer to ice bath and agitate for 30 seconds or until cool. Set aside to dry. Squeeze and drain excess liquid before adding to a small bowl with ¼ teaspoon of sesame oil. Season with salt to taste.
  2. In the boiling water used for the carrots, blanch the bean sprouts for 3-5 minutes until wilted. Transfer to the ice bath and repeat remaining steps used for carrots.
  3. Heat a medium pan over medium-high heat with 1 tsp olive oil. Add spinach and 1 minced garlic clove. Season lightly with salt and pepper to taste. Sauté for 60-90 seconds or until wilted. Squeeze and drain excess liquid, cut into 2-3” pieces, toss with ¼ teaspoon of sesame oil, set aside.
  4. In the same pan used for the spinach (add a little olive oil if pan is dry), sauté the zucchini for 60-90 seconds or until just wilted. Squeeze and drain excess liquid, toss with ¼ teaspoon of sesame oil, set aside.
  5. In the same pan used for the spinach and zucchini, heat ½ teaspoon sesame oil until hot but not smoking. Add mushrooms, season with salt to taste. Sauté until well-wilted, about 3-5 minutes. Drain excess liquid and set aside.
Assemble your bowl of bibimbap and make eggs a la minute
  1. Divide rice among 4 bowls. Arrange spinach, carrots, mushrooms, zucchini, and sprouts so they are each visible and lay from the center of the bowl out, like spokes of a wheel.
  2. In a non-stick pan, heat a little olive oil until hot but not smoking, then cook sunny-side up eggs until the tops of the egg whites are set, about 2-3 minutes. Top each bowl with a freshly cooked egg. Add any optional garnishes, if using. Enjoy!
Recipe by MIND Diet Meals at https://minddietmeals.com/recipes/korean-bibimbap/