Bibimbap

Ingredients

Instructions

1. 1

   Rinse the short-grain rice in 2-3 changes of cold water until the water is mostly clear. Combine with the water in a saucepan or rice cooker, cook until tender, then cover and let it steam off the heat for 5 minutes so the grains finish evenly.

2. 2

   While the rice cooks, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, sugar, finely grated garlic, and water until smooth and spoonable. Set aside.

3. 3

   Bring a medium pot of water to a boil. Blanch the spinach for 20-30 seconds just until wilted, transfer to cold water, squeeze dry, and toss with a little of the minced garlic, a small drizzle of sesame oil, a pinch of salt, and a few sesame seeds. The spinach should taste seasoned on its own.

4. 4

   In the same boiling water, blanch the bean sprouts for 1 minute until just tender but still crisp. Drain well and season with a little of the remaining minced garlic, a small drizzle of sesame oil, a pinch of salt, and a few sesame seeds.

5. 5

   Heat half of the neutral oil in a skillet over medium-high heat. Stir-fry the carrot for 1-2 minutes with a pinch of salt until just softened but still bright. Remove to a plate. Keeping each vegetable separate gives the bowl its classic look.

6. 6

   Add the remaining neutral oil to the skillet and cook the shiitake mushrooms over medium-high heat until their moisture evaporates and they begin to brown, 3-4 minutes. Add the remaining minced garlic and soy sauce, toss for 30 seconds, then remove from the heat.

7. 7

   In a clean frying pan, heat the neutral oil over medium heat and fry the eggs sunny-side up until the whites are set and the yolks are still runny, about 2-3 minutes. For neat eggs, cover the pan briefly for the last 20 seconds.

8. 8

   Divide the hot rice between 2 bowls. Arrange the spinach, bean sprouts, carrot, and mushrooms in separate sections over the rice. Top each bowl with a fried egg, spoon over the gochujang sauce, and add kimchi on the side or on top. Finish with any remaining sesame seeds and serve immediately; mix everything together just before eating.

Nutrition per serving

Notes

• •For a closer dolsot-style effect without a stone bowl, preheat the serving bowls with hot water, dry them, then add very hot rice just before topping.
• •If you like a milder bowl, start with half the sauce and serve the rest at the table.
• •You can swap shiitake for oyster or button mushrooms, but cook until any released water evaporates so the topping stays savory rather than watery.

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