Name: Korean Bibimbap( mixed rice dish) recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: For Bibimbap:; A cup full of cooked rice(white/brown); A handful of spinach leaves; Handful of sliced button mushrooms; 1 zucchini sliced in round pieces; A handful of sprouts; 1 carrot cut into fine pieces length wise; Broccoli cut into florets 150 gms; About 4-5 tbspn of oil for sauteing; 1 tbspn of toasted white sesame seeds; Water for boiling; For the Sauce:; Red hot chilli paste; 2 tbspn Sesame oil; 2 tbspn brown sugar(gives a better taste than white); 1 tbspn soy sauce; 2 tbspn vinegar; 1 Tbspn water; 2 tbspn garlic chopped finely; 1 tbspn toasted sesame seeds

Ingredients Serving: 2

For Bibimbap:
A cup full of cooked rice(white/brown)
A handful of spinach leaves
Handful of sliced button mushrooms
1 zucchini sliced in round pieces
A handful of sprouts
1 carrot cut into fine pieces length wise
Broccoli cut into florets 150 gms
About 4-5 tbspn of oil for sauteing
1 tbspn of toasted white sesame seeds
Water for boiling
For the Sauce:
Red hot chilli paste
2 tbspn Sesame oil
2 tbspn brown sugar(gives a better taste than white)
1 tbspn soy sauce
2 tbspn vinegar
1 Tbspn water
2 tbspn garlic chopped finely
1 tbspn toasted sesame seeds

Instructions

For Bibimbap(vegetarian variety):
Wash and clean all veggies and greens and keep the cooked rice ready
Seperate veggies & greens you need to boil to make them softer like sprouts, carrots, broccoli, etc.
In a saucepan, boil them one by one for 15 minutes ( Some veggies may need more time to soften, hence we boil them separately)
Now saute them using 2 tbspn of oil and add salt and freshly crushed black pepper before you take them off heat. Place them separately in bowls/plates.
Mushrooms and zucchini can be sauted seperately using 1 tbspn of oil.
Add salt and freshly crushed black pepper to the sauted veggies and greens before you take them off the heat and keep each
Greens like spinach can be directly sauted or boiled for 5 minutes before(if you prefer). Add a dash of toasted white sesame seeds to the greens once done.
For the sauce, simply mix all the ingredients together and whisk well till well blended together. (You may choose a chilli paste, mild spicy to suit your taste buds & also add more water to the sauce if desired)
For serving the dish, you may choose a bowl or a plate as you are comfortable with.
Place a scoop full of cooked rice in the center surrounded by the cooked veggies and greens as shown the picture.
Serve with the sauce prepared. Enjoy!
For a non veg/eggiterian variety:
Poach an egg in a non stick saucepan using 1 tbspn oil or butter(don't overcook) and simple add it carefully on the rice in the center, sunny side up as shown in the picture!
The beauty of the dish along with the colours and simplicity is also the flexibility of choosing which veggies/ greens you may want to add. The original dish uses wakame(a kind of sea weed) instead of spinach & shiitake mushrooms. They both are a little difficult to obtain and have an acquired taste, hence used spinach & button mushrooms respectively.

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