Bibimbap (Korean Beef and Vegetable Rice Bowl) Recipe

Ingredients:

• cup mung bean sprouts, to taste
• 1/2 teaspoon kosher salt
• 2 teaspoons toasted sesame oil, divided use
• 1 teaspoon toasted sesame seeds
• 1 1/2 tablespoons high-heat vegetable oil, divided use
• 2 cups rice, freshly cooked
• 2 eggs
• 1 cup spinach, blanched in salt water and squeezed dry
• 1/2 cup bulgogi beef, warm
• 1/4 cup quick pickled vegetables
• 1/4 cup cucumber shiitake mushroom kimchee
• 2 green onions, thinly sliced
• 1/2 Gochujang (Korean red chili paste), to taste

Directions:

1. In a small bowl, combine bean sprouts and salt. Let sit 10 to 15 minutes. Transfer bean sprouts to a colander and squeeze out any accumulated juice. Season with a teaspoon of sesame oil and sprinkle with sesame seeds. Mix to combine and set aside.
2. Heat a large, non-stick skillet until very hot. Add 1 tablespoon vegetable oil and swirl to coat pan. Add rice in one even layer. Cook until crispy on bottom, about 5 minutes. Divide rice between two bowls.
3. Return pan to burner. Add 1/2 tablespoon vegetable oil and fry eggs. Place eggs atop rice in center of each bowl.
4. Arrange spinach, beef, pickles, kimchee, and salted sprouts in small mounds around eggs. Top with sliced green onions, a drizzle of toasted sesame oil, and gochujang, to taste.
5. Cook’s Tips:
6. Bibimbap is a combination of two words: bibim which means “mixed” and bap which is “cooked rice.” There are many variations, but all involve mixing rice with other traditional side dishes such as salted vegetables and kimchee.
7. The crispy rice that forms on the bottom of the dolsot is known in Korean as nurungji, or “scorched rice.” It makes all the difference in this dish, adding both flavor and texture.