Quick Korean bibimbap (Korean rice bowl)

Easy Korean bibimbap and make-ahead! Perfect for fast dinners during the week, and therefore customizable!

Why I like this recipe

• A recipe so easy. Of course, the vegetables are all cooked separately, but this recipe is without easy and infallible spirit, and gathers with a rainbow of colors, ideal for difficult eaters.
• Highly customizable. Bibimbap is an excellent dish to personalize and adapt to what you have at hand, using the protein, the desired cereals and vegetables that are easily available. Need vegetarian? Jump the meat and add more vegetables!
• Best makeup dish. The vegetables can be prepared and cooked a few days in advance, which makes it perfect for a quick meal during the week (or meal preparation) using rice remaining or frozen in a pinch.
• Even better for entertainment. With all separate vegetables and fillings, Bibimbap is an ideal and pleasant dish for the entertaining party! Think of a bibimbap bar for guests, letting them add as much or as many fillings as their hearts desire.

What is Bibimbap

Bibimbap, translated into “mixed rice”, is a dish of popular Korean rice generally composed of white rice, beef and seasoned vegetables, garnished with a dish egg and gochang (Korean pepper), stirring just before eating. Dolsot Bibimbap is a variation in bibimbap served in a hot stone pot, producing crisp rice on the bottom.

How to make shortcut bibimbaps

1. Prepare Korean beef (Bulgogi or chopped beef)
2. Prepare the vegetables, seasoning and sauté each vegetable individually until it is tender
3. Assemble the bibimbap, adding the beef, the vegetables and the eggs flowing on hot and cooked rice, keeping the fitted and segmented fillings
4. Drizzle with guchujang + sesame oil and sprinkle sesame seeds just before mixing

Tips and tips for success

• Cook the vegetables separately. Although somewhat tedious, cook each vegetable separately (using the same process) to help preserve their colors, flavors and texture.
• Add the garlic or ginger. Do you have leftovers of garlic or ginger? Add them when you sauté the vegetables for an additional boost.
• Use different vegetables. Exchange Shiitake mushrooms for any other variety of mushrooms, use any type of green leafy vegetables or replace one of the vegetables for green beans, peas or broccoli.
• Do in advance. Cook and keep the vegetables separately up to 3 days in advance, cooking the eggs just before assembly.

Print

Quick Korean bibimbap

Easy Korean bibimbap and make-ahead! Perfect for fast dinners during the week, and therefore customizable!

Preparation time 20 minutes minutes

Cook time 20 minutes minutes

Total time 40 minutes minutes

Portions 4 portions

Equipment

• Cast iron stove

Ingredients

• 2 tablespoons avocado oil
• 1 ½ tablespoons grilled sesame oil
• 1 large zucchini divided into two and in thin slices
• Cosher salt and freshly ground black pepper with taste
• 1 carrot Put in matches
• 5 ounces spinach baby
• 1 ½ cups Mungare bean cabbage
• 4 ounces Shiitake mushrooms slice

For service

• Cooked rice
• Korean Bulgogi or Korean chopped beef
• Kimchi
• Fried eggs
• Guchang
• Grilled sesame oil
• Grilled sesame seeds

Instructions

• In a small bowl, whisk avocado oil and sesame oil together.
• Heat 2-3 teaspoons of the avocado sesame oil mixture in a large cast iron pan over medium-high heat. Add zucchini in a single layer; Season with salt and pepper, with taste. Cook, stirring from time to time, until it is softened and just tender, about 2-3 minutes; Cancel.
• Heat 2-3 teaspoons of the avocado oil mixture in the pan. Add carrots; Season with salt and pepper, with taste. Cook, stirring from time to time, until it is softened and just tender, about 2-3 minutes; Cancel.
• Heat 2-3 teaspoons of the avocado oil mixture in the pan. Add spinach; Season with salt and pepper, with taste. Cook, stirring from time to time, until it is softened and just tender, about 2-3 minutes; Cancel.
• Heat 2-3 teaspoons of the avocado oil mixture in the pan. Add bean germs; Season with salt and pepper, with taste. Cook, stirring from time to time, until it is softened and just tender, about 2-3 minutes; Cancel.
• Heat 2-3 teaspoons of the avocado oil mixture in the pan. Add mushrooms; Season with salt and pepper, with taste. Cook, stirring from time to time, until it is softened and just tender, about 2-3 minutes; Cancel.
• Divide the rice into 4 bowls. Garnish with Korean bulgogi or Korean chopped beef, kimchi, zucchini, carrots, spinach, beans, mushrooms and eggs, sprinkled with guchujang, to taste. Garnish with sesame oil and sesame seeds, if you wish.