Bibimbap
 
Prep time
Cook time
Total time
 
Serves: Serves 4-6
Ingredients
  • 1½ lbs of rice (cook as directed)
  • 16 oz lightly seasoned spinach (recipe below)
  • 2 cups Shiitake mushrooms
  • 4 medium carrots, cut into match stick sized pieces (you can also buy pre-cut carrots)
  • 2½ lbs of marinated bulgogi (beef)
  • 4 eggs
  • sesame oil
  • chili pepper sauce
  • sriracha (optional)
  • salt and pepper to taste
Instructions
  1. Cook the rice as directed and set aside.
  2. Heat 1 tablespoon sesame oil in a large pan. Add carrots, shiitake mushrooms and spinach, stirring occasionally cook until just tender, 10-12 minutes. Season with salt and pepper and set aside.
  3. Using the same pan, add a tablespoon of sesame oil over very high heat. Add a few strips of beef at a time and cook 1-2 minutes on each side. Transfer to a bowl and repeat in multiple batches. Please note bulgogi cooks very quickly, it only requires only a few minutes in total.
  4. To crisp the rice, heat 1 tablespoon oil in a large nonstick pan over medium heat. Add rice; pat out in an even layer. Cook until rice is golden and crisp on bottom, about 15 minutes.
  5. Divide rice among bowls and top with beef, spinach, carrots and mushrooms. Top each bowl with a fried egg. I like my eggs very runny, so I cooked mine on just one side for about 3-4 minutes.
  6. Once the bowls finished, add sesame seeds and chopped scallions. Serve with chili garlic sauce and sriracha for extra heat.
Notes
Since there is a lot of last minute assembly, it's nice to have a few extra hands in the kitchen either assembling the bowls or frying the eggs to ensure everything stays hot.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/bibimbap/