Bibimbap (Korean Rice Bowl)

Name: Bibimbap (Korean Rice Bowl)
Ingredients: 2 tbsp (30 mL) olive oil, divided; 1 clove garlic, minced; 1 cup (250 mL) baby spinach; 1 cup (250 mL) bean sprouts; 8 shitake mushrooms, sliced; 1 small red bell pepper, seeded and julienned; 1 large carrot, peeled and julienned; 2 tbsp (30 mL) soy sauce; 2 tsp (10 mL) sesame oil; ¼ tsp (1.25 mL) chili flakes (optional); 4 cups (1 L) cooked short grain rice; ½ English cucumber, julienned; 4 boiled eggs

eggs.ca

Our twist on Korean bibimbap includes a soft boiled jammy egg instead of the traditional fried egg. The hot rice warms the vegetables while keeping the egg...

View full recipe on eggs.ca

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 eggs.ca.

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