Korean Bibimbap (Mixed Rice with Vegetables) Recipe

Daniel's first time eating Bibimbap (he's never been to Korea), I'm super happy that he found it delicious! 

Recipe (Serves 2)

• 1 1/2 cooked white rice
• 3/4 cup soybean sprouts 
• 1/2 cup spinach
• 1 carrot (medium size)
• 1 zucchini / cucumber (medium size) 
• 1/2 red bell pepper
• 250g minced lean pork (in Korea usually served with beef)
• 2 eggs
• minced garlic
• sesame oil
• sesame seeds
• soy sauce
• salt
• honey
• Korean hot pepper paste (Gochujang)  
• Apple cider vinegar

Soybean sprouts

Cook the sprouts with 1 teaspoon of salt for 20 minutes over medium low heat, then take out the sprouts and put them in a bowl and mix with 1/2 teaspoon minced garlic  , 1/2 teaspoon sesame oil, 1/2 teaspoon sesame seeds. Soybean sprouts soup can be served with bibimbap :) 

Spinach 

Blanched spinach, put them in a bowl and mix with 1/2 teaspoon minced garlic, 1/2 teaspoon sesame oil, 1/2 teaspoon sesame seeds. 

Cut the rest of the vegetables into matchsticks and saute with little oil for 30s - 1min. I use Happy call pan, so no oil is required. 

Minced Lean Pork

Mixed with 2 teaspoon minced garlic,  1 teaspoon soy sauce, 1 teaspoon sesame oil, 2 teaspoon honey, 1/2 teaspoon sesame seeds and stir fry. 

Eggs

Make 2 sunny side up eggs.

Sauce (Serves 2)

1 tablespoon of Korean hot pepper paste (Gochujang), 2 teaspoon soy sauce, 2 teaspoon soy sauce, 

2 teaspoon minced garlic, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon sesame seeds and mix in a small bowl. 

Arrange all the vegetables and meat in a large stainless steel bowl (I got mine from Daiso), sprinkle sesame seeds, drizzle with sesame oil, add gochujang at the side and serve right away! 

Bibimbap is a popular Korean food that is healthy and low in fat.