Bibimbap - Korean Rice Bowl with Meat and Vegetables

Bibimbap - Korean Rice Bowl with Meat and Vegetables

Everything in this dish (other than the rice and fried egg) can be made days in advanced and warmed just before assembling the dish. A fried egg with runny yolk on top adds a wonderful addition, especially when broken into the rice. The Bibimbap sauce takes everything to even another level.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Korean

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan
8-inch skillet

Ingredients

4 CUPS Cooked rice
4 extra large Eggs
1 RECIPE Japanese carrot sticks and sliced cucumbers
1 RECIPE Spinach Side Dish
1 RECIPE Soybean Sprout Side Dish
1 cup Shitaki mushroom caps, sliced
1 tsp Sesame oil
1 clove Garlic, minced
½ tsp Soy sauce
1 pinch Salt
1 RECIPE Bibimbap sauce

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Instructions

Prepare all the linked recipes above, except the rice, days in advance. Make rice a few hours in advance and keep warm.
Make mushroom slices by heating 1 tsp sesame oil in a medium skillet over medium heat. Add minced garlic and then mushrooms, a pinch of salt and soy sauce. Saute for 2 minutes and scoop into a small bowl.
Assemble - Warm pre-made vegetables and meat in the microwave. Place a hefty pile of cooked rice in wide individual serving bowls and make colorful piles around the bowl. Put bibimbap sauce in individual ramekins or one bowl.
In a large nonstick pan or 2 smaller, add 2 tsp vegetable oil. Fry 4 eggs sunny-side up until cooked but yolk still runny. Place an egg atop each bowl and serve with bibimbap sauce on the side for pouring into the bibimbap.

Notes

Precooked meats and vegetables can all be reheated in the microwave.

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