Published: by Absolutely Recipes, in the recipes category.

Bibimbap Recipe.

Ingredients:

1/2 English cucumber, thinly sliced
1/2 TSP rice vinegar
1 1/4 TSPs sesame oil, divided
1 cup fresh mung bean sprouts
1 cup shredded carrots
4 cups baby spinach
1/2 TSP tamari
2 cups cooked short-grain white rice
2 fried eggs, or 1 cup cubed baked tofu
4 ounces sautéed shiitake mushrooms, optional
1 recipe Gochujang sauce
Sesame seeds
Sea salt
Kimchi, optional, for serving
Chopped scallions, optional, for serving

Recipe Instructions:

In a small bowl, toss the cucumber slices with 1/2 TSP rice vinegar, 1/4 TSP sesame oil and a pinch of salt.
Set aside.
Bring a small pot of water to a boil.
Drop in the bean sprouts and cook for 1 minute.
Drain and set aside.
Heat 1/2 TSP sesame oil in a medium skillet over medium heat.
Add the carrots and a pinch of salt.
Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside.
Heat 1/2 TSP more sesame oil in the skillet and add the spinach and tamari.
Cook, tossing, for 30 seconds or until just wilted.
Remove from the skillet and gently squeeze out any excess water from the spinach.
Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach.
Top with a fried egg or baked tofu.
Add the mushrooms, if using.
Sprinkle with sesame seeds and drizzle generously with the gochujang sauce.
Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.

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