Korean•healthy
Bibimbap
Bibimbap - Korean rice dish topped with vegetables in this delicious and easy bibimbap recipe that covers everything from making the rice to the toppings.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups cooked white rice
- 2 tablespoons sesame oil (plus extra for drizzling)
- 3 tablespoons Tangy Red Pepper Dressing
- 1 fried egg (sunny-side up)
- 1 1/2 cups seasoned bean sprouts
- 1/2 cup water
- 1 teaspoon fine-grain sea salt
- 12 oz (350g) soybean sprouts
- 4 tablespoons green onion (scallions, minced )
- 1 tablespoon toasted sesame seeds
- 1 tablespoon dark sesame oil
- 4 carrots (peeled and cut into 2-inch (5cm) matchstick strips)
- 1/２ teaspoon fine-grain sea salt
- 1 tablespoon dark sesame oil
- 4 Armenian cucumbers (or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch (5mm) rounds)
- 1 teaspoon fine-grain sea salt
- 2 tablespoons Tangy Red Pepper Dressing
- 1 tablespoon toasted sesame seeds
- 1 pound (500g) spinach (rinsed carefully)
- 2 tablespoons toasted sesame seeds
- 2 tablespoons dark sesame oil
- 1 teaspoon fine-grain sea salt
- 2 oz (60g) rib eye (cut into strips or ground beef)
- 2 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 tablespoons Korean red pepper paste (available at Korean grocery)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon honey
- 1 tablespoon apple juice (or water)
- 2 teaspoons sesame oil
Instructions
- 1
Seasoned Bean Sprouts
- 2
Seasoned Carrot Salad
- 3
Spicy Cucumber Salad
- 4
Seasoned Spinach Salad
- 5
Seasoned Beef
- 6
Tangy Red Pepper Dressing
- 7
To Assemble: