The first time I ever had the Korean dish Bibimbap was in a small family owned restaurant in NYC. I’ll never forget the flavors and runny egg on top! You can make this recipe with meat too, but we love it loaded with a lot of veg & spicy sauces. Be flexible and creative here.
Lay a bed of cooked rice in each bowl.
Pour some vegetable oil in a wok of heavy-bottomed skillet. Then oil starts shimmering, individually cook each vegetable (zucchini, carrots, bean sprouts and spinach ) over medium heat, until each is cooked. They cook very quickly so watch carefully.
Transfer the veggies into each bowl, keeping them separate from one another. Fry the eggs. Drizzle some toasted sesame oil on top of the bowls.
Top each bowl with a fried egg, kimchi, green onions, sesame seeds, red chili paste and green onion.
Serve with soy sauce & extra kimchi.
Ingredients
Directions
Lay a bed of cooked rice in each bowl.
Pour some vegetable oil in a wok of heavy-bottomed skillet. Then oil starts shimmering, individually cook each vegetable (zucchini, carrots, bean sprouts and spinach ) over medium heat, until each is cooked. They cook very quickly so watch carefully.
Transfer the veggies into each bowl, keeping them separate from one another. Fry the eggs. Drizzle some toasted sesame oil on top of the bowls.
Top each bowl with a fried egg, kimchi, green onions, sesame seeds, red chili paste and green onion.
Serve with soy sauce & extra kimchi.
