Bibimbap / Korean Mixed Rice

Bibimbap is one of the signature dish in Korea. Bibim – “mixed”, bap - “rice” is served as/ with a bowl of warm white rice topped with sautéed and seasoned vegetables, greens, sprouts and chili pepper paste (gochujang). Additionally with a raw or fried / poached egg and sliced meat (usually beef) are common. The ingredients are stirred individually & serve it hot just before eating.

This will served in hot clay bowl, which helps to retain the food warmness. Am so impressed about this dish, because in single bowl we are getting all the macro & micro nutrients, and also it's easy to prepare and cook. This is one of the quickest & easiest meal with all nutrients.

Not only easy, it's also eye appealing food with the gorgeous colorful vegetables. Best food for dieting / weight watchers.

I used cumin for flavor & digestion, in India it is one of the most important spice in our diet. It's totally optional. Hope you all enjoy it !!!

Bon Appetite !!!

 

Cooking Time : 15 minutes
Preparation Time : 15 minutes
Recipes Cuisines : Korean
Serving - 1
Ingredients:

Cooked rice – 180 gm
Carrot – 1 small (¼ cup)
vegetable oil - as required
Spinach – handful
Mushroom – 3 nos (¼ cup)
Sprouted horse-gram – ¼ cup (boiled)
Fresh Cucumber – ¼ cup
Cumin powder – as per taste (optional)
Pepper powder – as per taste
Garlic – ½ tsp (finely chopped)
Ginger – ½ tsp (finely chopped)
Salt to taste
Red Sauce :

Homemade red chili paste – 1 tsp (as per taste)
Sesame oil – ½ tsp
Soy sauce – 1 tsp (low sodium)
Sesame seeds – 1 tsp (roasted)
White vinegar – ½ tsp
Garlic – ½ tsp (finely chopped)
Ginger – ½ tsp (finely chopped)
Salt to taste
Garnishing:
Poached / fried Egg – 1 no.
Spring onions – 1 (chopped finely)
Cilantro – 2 strand (chopped finely)

 

Method:

• For sauce, in a ramekin / bowl, stir together the red chili paste, soy sauce, vinegar, the ginger, garlic & sesame seed oil and keep aside.
• Chop all the vegetables finely as shown above.
• Heat a skillet over high heat. Add a ½ tsp of vegetable oil and stir fry the mushrooms with a pinch of salt, cumin powder and pepper until fragrant and tender, about 2 minutes. Remove and reserve, leaving the pan going.
• Add a little more oil, add carrots, and a pinches of salt, pepper & cumin powder. Stir fry until beginning to soften, about two minutes. Remove and reserve, leaving the pan going.
• Add another ½ tsp of oil, add ginger, garlic, spinach, pinch of a salt, pepper powder, cumin powder & cook until soft. Remove and reserve, leaving the pan going.
• Add the boiled sprouts, sesame oil, and a pinch of salt, pepper, cumin and stir fry until just wilting, about 1 minute. Remove and reserve.
• To serve, put a mound of cooked rice in a warm bowl.
• Now, arrange servings of the mushrooms, sprouts, spinach, carrot and fresh cucumbers shaves around the perimeter of the rice. Put an poached egg in the middle / top of the rice, and garnish with the scallions & cilantro.
• Serve it hot & enjoy with gochujang/ red chili sauce as per the palate.