Korean Bibimbap


Serves 2

  1. Prepare all of the vegetables: slice carrots into matchsticks, and wash spinach and beansprouts.
  2. Heat about a tablespoon of oil in a skillet over medium-high heat and sauté carrots briefly (1-2 minutes is all you really need), or until aromatic. Season with salt and pepper and set aside.
  3. Blanch spinach by submerging it into a pot of boiling water for about 30 seconds or until spinach is very deep green, then removing and placing it in the cold water bath. I usually start to remove the spinach with a slotted spoon pretty much as soon as it’s all submerged. Strain excess moisture from spinach, then add salt and pepper to taste, a few teaspoons of sesame oil, some sesame seeds, and a few teaspoons of minced garlic. Set aside.
  4. Using the same pot (the water will be greenish, but don’t worry, the sprouts won’t be), blanch soybean sprouts, but for a bit longer (about a minute). Again, place in a cold water bath, rinse, and strain. Add salt, pepper, sesame oil, sesame seeds, and crushed red chili pepper flakes or gochugaru (gochugaru is great for this if you have it). Set aside.
  5. Finally, heat a bit more oil in your skillet and fry the eggs, sunny side up (if you are making extras for leftovers, fry only the eggs that you are going to eat in this sitting). When you break the yolk over the bibimbap bowl, it just makes it oh so much more delicious.
  6. Prepare two bowls of rice and top with equal parts carrots, spinach, bean sprouts, cucumbers, and meat. Place your sunny-side up eggs right on top with salt, pepper and red pepper flakes. Serve with sriracha or gochuchang (if you have it). Enjoy!

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