KOREAN BIBIMBAP (비빔밥) WITH PURPLE RICE (heukmi bap 흑미밥) | VEGETARIAN | RESEP NASI CAMPUR KOREA

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha provides a similar heat with less sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option.

Wash the rice and drain it.

Put 1 cup of Koshihikari Japanese Rice and 15 g of Black Rice in the rice cooker bowl.

Add 10 g of Multigrain Mix (Chia Seed, Basil Seed, Sesame Seed) and mix well.

Cook in the rice cooker until cooked.

Make the sauce by mixing 2 tbsp of Gochujang Sauce, 2 tsp of Sugar, 2 tsp of Soy Sauce, 2 tsp of Sesame Oil, 2 tsp of Vinegar, 1/2 tsp of Sesame Seeds, 1 tbsp of Drinking Water, and 1/2 - 1 tsp of Gochugaru (Korean chili powder).

Add 1 clove of mashed Garlic and 1/2 tsp of Mushroom Bouillon to the sauce and mix well, then set aside.

Boil 50 g of Spinach Leaves for 2-3 minutes, remove and set aside.

Boil 50 g of Bean Sprouts for 1-2 minutes, remove and set aside.

Julienne 1/2 stick of Carrots, boil for 2-3 minutes, remove and set aside.

Stir-fry 1/4 stick of Zucchini (julienne) with soy sauce, remove and set aside.

Stir-fry sliced 3 Shitake Mushrooms with Sesame Oil and Soy Sauce, lift and set aside.

Fry an Egg sunny-side up until half cooked (or according to taste), remove and set aside.

Add Sesame Oil and Soy Sauce to the boiled vegetables and stir until evenly mixed.

Stir in the cooked purple rice.

Arrange the toppings one by one on top of the rice.

Sprinkle Sesame Seeds and Chia Seed on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens