Bibimbap

Ahhhhh Bibimbap, I’ve wanted to make a version of this for a while now. I’ve heard that in other countries and even here, some people use a raw egg. I won’t be using a raw egg in my version, however, I will use a fried sunny side up egg. I don’t think I would be able to bring myself to eat the slimy texture of the raw egg white. Even though the rice should absorb that texture, and cook the egg I’m not taking any chances. I really enjoy Bibimbap because it’s so versatile and the yoke gives this dish a creamy decadent taste. It can be made with any leftovers you have in the fridge. Most veggies work and you can add meat or leave out the meat and egg to make it vegan. Here’s what I used…

Ingredients:
Steamed rice
mushroom (chopped)
Spinach
red onion (sliced)
green onion
garlic (chopped)
carrots (julienned)
egg (sunny side up)
sesame oil
sugar
soy sauce
rice vinegar
gochujang
zucchini (julienned)
McIntosh apple
salt and pepper to taste

First, wash and julienne the veggies.

Next stir-fry each vegetable separately in a little soy sauce and sesame oil. Don’t overcook veggies, the mushrooms are the only things that should be fully cooked.

Now to make the sauce. Combine in a blender or food processor, green onion,1 tbs soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tbs rice vinegar, 1/4 of a McIntosh apple and 1 tsp of gochujang paste. Blend ingredients until smooth and reserve for later.

Next place one cup of steamed rice into a bowl. Arrange cooked vegetables in a circle on top of rice. Fry an egg and try not break the yoke. Place fried egg on top of vegetables and rice then top with sauce. After everything is assembled, now is the time to mix your rice. Make sure the yoke gets spread evenly over rice and veggies. Hope you enjoy! Let me know in the comments if this is something you’d try.

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