Take a trip to Korea in every bite of this traditional Bibimbap, prepared with short-grain rice, pickled vegetables (kimchi), sautéed spinach, and a boiled egg. Now, if you think the combination of flavors sounds amazing, wait until you try it. Enjoy your travels!
In bowl, toss together cucumber, carrots, radishes, ½ cup rice wine vinegar, and ½ tsp each salt and sugar. Let stand for at least 30 minutes; drain well.
Meanwhile, cook rice according to package directions. Toss together rice, soy sauce, sesame oil, ginger, and remaining vinegar, salt and sugar. Fold in green onions.
Divide rice among 4 bowls. Top each serving with pickled vegetables, spinach and soft-cooked egg. Sprinkle with sesame seeds. Serve with gochujang.
Maybe you’re not able to take an exotic vacation at the moment, but you can certainly eat your way around the world right from your kitchen. This colorful Korean-inspired Bibimbap Rice Bowl is a great place to start.
With the array of finely chopped and pickled veggies, sautéed spinach, fresh onion, and soft-cooked eggs, you would wonder what else you need to complete this meal. A warm bed of rice to put it all on, of course. Not just plain rice, though, this recipe tosses the rice in soy sauce, sesame oil, ginger, and vinegar to get those authentic Asian flavors we all know and love. Lay your veggies and eggs on the freshly tossed rice, top with toasted sesame seeds and enjoy your short, but flavor-packed taste trip to Korea.
While the Gochujang Korean sauce used in this recipe is made from a mixture of chilies, it is anything but spicy. It’s actually a sweet sauce that adds a lot of flavor to dishes without adding the fire. It’s perfect for those who enjoy a lot of flavor but don’t enjoy burning taste buds.
Should you be of the variety that enjoys some kick in their meals, Sriracha or Sambal Oelek hot sauce are the perfect addition to spice this meal right up.