How to: Korean Bibimbap!

egg

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being plant-based.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat with a different flavor profile.

shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

sesame oil

💰Cheaper: olive oil

Olive oil is a versatile and cheaper alternative.

Cut zucchini into squares and then into thin strips.

Cut carrots into thin strips.

Cut shiitake mushrooms into thin strips.

Cut cabbage and lettuce into strips.

Prepare roasted seasoned seaweed.

Boil water and season with salt.

Add soybean sprouts to boiling water, drain, and rinse under cold water.

Heat oil in a pan over medium heat, add vegetables, and season with salt, cooking until color is intact.

Cook shiitake mushrooms until nicely browned.

Prepare the sauce by mixing 2 teaspoons of red Korean chili paste, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, half a teaspoon of vinegar, 1 teaspoon of garlic, half a teaspoon of sugar, and half a teaspoon of sesame seeds.

Mix the sauce ingredients together.

Place cooked rice in a bowl as the base.

Add cooked shiitake mushrooms, carrots, cabbage, lettuce, seasoned seaweed, and soybean sprouts on top of the rice.

Fry an egg sunny side up and place it on top of the vegetables.

Drizzle sauce over the top, adjusting to taste for spice level.

Mix all ingredients together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens