Bibimbap

Ingredients

Instructions

1. 1

   Rinse the short-grain white rice in cold water 3 to 4 times until the water is mostly clear. Combine it with the water in a saucepan or rice cooker and start cooking. While the rice cooks, prepare the toppings.

2. 2

   Bring a small pot of water to a boil. Blanch the bean sprouts for 1 minute until just tender but still crisp, then drain well. In the same water, blanch the spinach for 30 seconds until wilted, then drain and squeeze out excess water so it seasons properly instead of becoming watery.

3. 3

   Season the bean sprouts with half of the minced garlic, 5 ml of the soy sauce, 5 ml of the toasted sesame oil, and half of the toasted sesame seeds. Toss the spinach with the remaining half of the minced garlic, 5 ml of the soy sauce, 5 ml of the toasted sesame oil, and a pinch of the remaining toasted sesame seeds.

4. 4

   Julienne the carrot finely. Heat a frying pan over medium-high heat with 5 ml of the neutral oil and stir-fry the carrot for 2 to 3 minutes until slightly softened but still bright and lightly crisp. Remove to a plate.

5. 5

   In a small bowl, mix the gochujang, 10 ml soy sauce, 5 ml toasted sesame oil, warm water, and sugar into a spoonable sauce. Adjust with a few drops more water if you want it looser for easier mixing at the table.

6. 6

   When the rice is done, let it stand covered for 5 minutes, then fluff it gently so the grains stay distinct. Resting helps the moisture redistribute and keeps the bowl from becoming gummy.

7. 7

   Heat the same frying pan over medium heat with the remaining 5 ml neutral oil. Fry the eggs until the whites are set and the yolks are still runny; a runny yolk enriches the sauce when mixed into the rice.

8. 8

   Divide the rice between 2 bowls. Arrange the seasoned bean sprouts, spinach, and carrot in separate sections over the rice, spoon the gochujang sauce on top or serve it alongside, and finish each bowl with a fried egg and the remaining toasted sesame seeds. Serve immediately and mix everything together before eating.

Nutrition per serving

Notes

• •For a true beginner-friendly version, cook all toppings one by one and keep them separate; the visual contrast is part of bibimbap's appeal.
• •If you like more heat, add extra gochujang at the table rather than thinning the sauce less.
• •A few strips of gim (roasted seaweed) or sliced cucumber can be added, but this simple version stays within the 30-minute target.
• •Use freshly cooked warm rice; bibimbap is best when the rice helps slightly wilt and warm the toppings as you mix.

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