Korean Bibimbap Recipe
This traditional Korean recipe was created by Stella Navarro-Kim at @stellanspice with Mahatma® Short Grain Sushi Rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mahatmarice.com.
Cooking tools:
- Pot
- Fine-mesh sieve
- Mixing bowl
- Refrigerator
- Measuring spoon
- Measuring cup
- Saucepan
- Colander
- Paper towel
- Skillet
- Spatula
- Slotted spoon
- Stove
- Kitchen timer
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Tongs
Ingredients
- 1 cup Mahatma® Rice Short Grain Rice
- 2 fried eggs
- #Bibimbap Sauce:#
- 2 tbsp gochujang
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp water
- 1 tsp rice vinegar
- 1 tsp sesame seeds
- 1 tsp minced garlic
- #Vegetables#
- 4 oz spinach
- 4 oz soybean sprouts
- 4 oz carrot julienned
- 4 oz Persian or English cucumber thinly sliced and cut in half
- 4 oz zucchini cut into matchsticks
- 2 tsp minced garlic
- 2 green onions chopped
- 2 tsp sesame oil
- salt
- #Beef#
- 1/2 lb thinly sliced ribeye
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp grated Asian pear
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