Bibimbap Korean Rice Bowl
A popular Korean dish made with a fried rice mixture, topped with an assortment of vegetables and a fried egg. This recipe is a classic take on the original, using simple and accessible ingredients.
Ingredients
- ●1 cup White Rice
- ●1 tsp Korean Chili Flakes (gochugaru)
- ●2 tbsp Vegetable Oil
- ●1 medium, diced Onion
- ●1 medium, sliced Zucchini
- ●1 medium, peeled and grated Carrots
- ●2 tbsp Korean Chili Paste (gochujang)
- ●1 tsp Soy Sauce
- ●1 large Fried Egg
- ●1/4 cup, thinly sliced Green Onionfor garnish
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 2
Add the diced onion and cook until translucent, about 3-4 minutes.
- 3
Add the sliced zucchini and cook for an additional 3-4 minutes, until tender.
- 4
Add the grated carrots and cook for 2-3 minutes, until slightly softened.
- 5
In a small bowl, whisk together the Korean chili paste, soy sauce, and 1 tablespoon of water. Pour the sauce over the vegetables and stir to combine.
- 6
Add the cooked white rice to the skillet and stir-fry for about 5 minutes, until the rice is well coated with the sauce and the vegetables are evenly distributed.
- 7
Create 4-6 wells in the rice mixture and crack an egg into each well.
- 8
Cook the eggs until the whites are set and the yolks are cooked to your desired doneness.
- 9
Transfer the bibimbap to individual serving bowls and garnish with thinly sliced green onion.
- 10
Serve immediately and enjoy!