When we flew to Japan for our honeymoon on Korean Air, we were served a wonderful Korean dish called Bibimbap. Bibimbap means "mixed meal" which is my favorite kind because it means I can avoid using every pan in the kitchen making cleanup a breeze.
So when I came across a recipe for bibimbap in my favorite Everyday Food mag, I squealed with delight! Not only is this recipe simple, it uses common ingredients and is super quick to make! I hate when I find a new recipe where I have to go to the store and buy a million new spices or sauces, don't you?
If you like Asian cuisine, you will love this dish. It's similar to stir-fry, with a twist! Don't be scared and just try it!
total time: 45 minutes
- 1 1/2 cups long grain white rice
- 5 oz baby spinach (5 cups)
- 2 1/4 tsp vegetable oil
- 3 carrots, cut into thin matchsticks
- 1 garlic glove, thinly sliced
- 4 scallions (same as green onions if you aren't sure..I wasn't!), white and green parts separated and thinly sliced
- 3/4 pound of shiitake mushrooms, trimmed, thinly sliced (I guessed that "trimmed" means trimming off the stems??)
- 1 english cucumber, cut into thin matchsticks (I used 1 dwight ranch cucumber because we have a gajillion of them in our garden)
- 2 tbls soy sauce
- 4 large eggs (1 egg per person)
- 4 tsp toasted sesame oil
- Sriracha sauce, for serving (I skipped this part because I didn't have any, but it's probably good!)
In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds. Drain. When cool enough to handle, squeeze spinach dry with a paper towel.
Wipe out skillet and heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet. (See, so quick!!)
Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium and cook until whites are set and yolks are still runny, about 5 minutes. (I cooked my eggs a bit longer because I don't really like runny eggs..)
Divide rice among four bowls and top with vegetable mix. Top with fried egg. Drizzle each with sesame oil and sprinkle with scallion greens. Serve with Sriracha.