21 Apr

bibimbapRecipe from Maangchi

This recipe is dairy free

  • Brown rice
  • 1 package of bean sprouts
  • 3 cups spinach
  • 2 small  zucchini
  • 5-7 Shiitake mushrooms
  • Chicken – I used 3 chicken breasts with a sesame soy-based sauce for flavor
  • 1 small carrot
  • 1 egg for each serving
  • Soy sauce
  • Hot pepper paste
  • 2 clove garlic
  • Sesame seeds
  • Sesame oil
  • Vegetable oil

Cook rice as normal. Set aside.

Rinse bean sprouts and put them in a pot with a cup of water. Add 1 tsp of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. Set aside.

Add spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil.  Set aside.bibimbap

Cut 2 small zucchini into thin strips, sprinkle them with a pinch of salt. Mix. Sauté zucchini in a pan over high heat. Set aside.

Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil. Set aside.

Cut a carrot into strips, sauté it for 30 seconds and set aside.

Prepare eggs with sunny side up. One egg for each serving.

Put your rice in a bowl, preferably one that is hot and retains heat to allow the rice to crisp up. Arrange meat and vegetables over rice. Place the sunny side up egg on the center.

Serve it with sesame oil and hot pepper paste.

To eat, mix with chopsticks and enjoy.

I love getting bibimbap at the Korean place down the street, but I wanted to experiment with making it at home. Mine didn’t come out as good as the authentic recipe, but it was still delicious and felt super healthy. On the downside, it took WAY too long to cook. I used just about every dish in my kitchen and spent about 2 hours cutting, cooking and arranging. Delicious recipe, but I think I’ll still be going down the street for my bibimbap.


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