Korean · Main
Bibimbap
Five vegetables, each seasoned as its own dish, over crusted rice with a gochujang-honey sauce — order inside a bowl
- Prep
- 40 min
- Cook
- 25 min
- Serves
- 4
Ingredients
- Cooked short-grain rice, hot — 800 g
- Spinach — 200 g
- Soybean sprouts — 200 g
- Carrot, julienne — 120 g
- Shiitake, sliced — 150 g
- Courgette, half-moons — 150 g
- Toasted sesame oil — 40 ml
- Fine salt — 6 g
- Garlic, minced — 10 g
- Soy sauce — 20 ml
- Gochujang — 60 g
- Honey — 20 g
- Rice vinegar — 10 ml
- Eggs — 4
- Neutral oil — 30 ml
- Toasted sesame seeds — 10 g
Method
- Season each vegetable separately: blanch spinach and sprouts (dress with sesame oil, salt, garlic); sauté carrot, courgette (salt) and shiitake (soy) each alone, keeping colours clean.
- Whisk gochujang, honey, vinegar and 10 ml sesame oil to a pourable sauce.
- Oil 4 hot stone or cast-iron bowls (or one wide pan) with sesame oil; press in the rice and leave on medium heat 5 minutes to crust.
- Fry eggs sunny, edges lacy, yolks liquid.
- Arrange vegetables in spokes over the rice; centre the egg.
- Serve the sauce beside; the guest stirs everything violently — encourage it.