Bibimpap
Bibimpap is one of the national dishes of South Korea. This dish is rich with vibrant colors and boast extravagant flavors from a number of different vegetables! Pair Bibimpap with roasted seaweed and Kimchi.
Servings: 2 servings
Ingredients
Vegetables
- 1 medium Marrow (zucchini), julienned - cut long and thin like match sticks.
- 1 small Carrot, - julienned
- 1 Red bell pepper, - chopped
- Several baby corns - sliced horizontally across the core
- 125 grams White mushrooms, - sliced
- 5 cloves Garlic, sliced
Protein
- 1 Fried egg (per serving)
Spices
- 1 tbsp Gochujang (per serving)
- Salt and white pepper
- 5 grams Butter
- Sesame oil
- Sesame seeds (for garnish, optional)
- Olive/vegetable oil for cooking
Carbohydrate
- 140 grams Rice
Instructions
- Stir-fry the Vegetables: Each vegetable will require the same amount of cooking oil of 1/2 tsp, a pinch of salt and white pepper while cooking them all separately. Preheat the pan on medium-low heat. Saute the carrot and baby corn for 3-5 minutes. Stir-fry the bell peppers for 5-7 minutes or until brown. Saute the mushrooms for 3-5 minutes or until become soft..
- Spinach: Wash the spinach and stir-fry for two minutes. Place the steamed rice in the centre of the bowl. Prepare the sunny side up fried egg. Place the egg on top of the rice. Decorate the bowl with the vegetables around the rice.
- Gochuchang: Add a dollop of Gochuchang to the side of the dish. Drizzle sesame seed oil. Garnish with sesame seeds.