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Classic Korean Bibimbap
When you're craving mom's cooking from miles away. By Bowlcut collaborator Ji Won Choi.
Cooked short grain rice
Handful of spinach and bean sprouts
Julienned carrots
Julienned bell pepper
Julienned shiitake mushrooms
Sesame seeds
Scallions
1 fried egg
1 tsp sesame oil
BOWLCUT X JI WON CHOI gochujang sauce
- 1. Boil a pot of water and add 1 tsp salt.
- 2. Blanch spinach for 30 seconds.
- 3. Mix well with sesame oil. Set aside.
- 4. Drain and squeeze spinach to remove excess water.
- 5. Repeat for bean sprouts.
- 6. Over medium-high heat, sauté carrots, shiitake mushrooms, and bell pepper for 2–3 min.
- 7. Assemble prepped veggies over rice.
- 8. Top with fried egg and BOWLCUT X JI WON CHOI gochujang sauce.
- 9. Garnish with sesame seeds and chopped scallions.
- 10. Serve and mix well before eating.
