Bibimbap (Korean Mixed Rice)

Ingredients

2 cups short grain rice4 large eggsscallion (chopped)white or black sesame seeds (toasted)

Steps

Rinse, drain & cook rice using a rice cooker or on the stove top, set aside.Poach or pan fry eggs according to preference & set aside.

Kongnamul Muchim (Seasoned Soybean Sprouts)

4 cups soybean sprouts1 tsp salt (divided)2 tsp sesame oil1 tsp sesame seeds (toasted)2 cloves garlic (grated)

Steps

Bring a pot of water to a boil, add 1/2 tsp salt & washed soybean sprouts.Cook for 2 mins (stirring continuously), remove, drain & transfer to a bowl.Add the rest of the ingredients, mix well & set aside.

Danggeun Namul (Seasoned Carrot)

2 medium carrots (julienned)1/2 tsp salt1 tbsp vegetable oil***ways–>**Heat oil in a pan on medium high, add carrots & salt, stir fry for 3 mins or until it reaches preferred tenderness, remove & set aside.

Bibimbap Sauce

4 tbsp gochujang2 tbsp sesame oil1 tbsp honey1 tbsp rice vinegar2 cloves garlic (grated)***ways–>***Combine all the ingredients in a jar, shake until well mixed (add some water to thin sauce if needed)

Finishing

To assemble, divide cooked rice among 4 serving bowls or plates, place egg in the middle of the rice, arrange 2 tbsp of each side dish around the egg, drizzle desired amount of sauce then sprinkle with chopped scallion & sesame seeds.Mix everything well before eating!